CookGo
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Anago Plum Shiso Tempura

Cost $15, save $10

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Seafood

    • 2 fillets anago (260g)

  • Vegetables

    • 1 bell pepper
    • 🍆 1 eggplant
    • 6 shiso leaves

  • Condiments

    • 2 pickled plums
    • 🧂 Salt to taste

  • Cooking Oil

    • Salad oil as needed

  • Batter

    • 40g all-purpose flour
    • 20g potato starch
    • 🥚 1 egg
    • đź’§ 50ml water

STEPS

1

Cut the anago into thirds.

2

Slice the eggplant diagonally into rounds, soak in water, and drain. Cut the bell pepper into quarters lengthwise.

3

Remove the pits from the pickled plums and mash them with a knife.

4

Place the anago skin-side up, spread mashed plum on top, add a shiso leaf, and roll tightly. Secure with a toothpick. Repeat for 6 rolls.

5

Mix the batter ingredients (flour, potato starch, egg, and water) in a bowl.

6

Heat salad oil in a frying pan to 170°C. Dip the eggplant and bell pepper in the batter and fry for about 1 minute, flipping occasionally. Remove when cooked through.

7

Reheat the oil to 170°C. Dip the anago rolls in the batter and fry for 2–3 minutes, flipping occasionally, until cooked through.

8

Arrange the tempura on a plate and serve with salt on the side.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 20g
    Protein
  • 30g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh anago for the best flavor.Maintain oil temperature for consistent frying results.Serve with a dipping sauce like tentsuyu for added flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.