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Ginger and Mushroom Tempura
Kyoto and Osaka — Mother recipe · en it
A delicious crispy tempura of ginger and mushrooms, typical of the izakaya cuisine in Kyoto and Osaka.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 200g of fresh ginger, sliced thinly
- 200g of shiitake mushrooms, cut into pieces
- 4 eggs
- 200g of rice flour
- 1 liter of oil for frying
- Salt to taste
- Soy sauce vinegar to taste
- Black pepper to taste
Method
- Slice the ginger thinly and cut the shiitake mushrooms into pieces.
- In a bowl, beat the eggs and add a pinch of salt.
- In another bowl, mix the rice flour with a little cold water to form a fine paste.
- Quickly dip the ginger slices and mushroom pieces in the egg mixture, then in the rice flour paste.
- Fry the tempura in hot oil over medium-high heat until golden and crispy.
- Drain on paper towels and serve immediately with soy sauce vinegar and black pepper to taste.
The story
Tempura was introduced to Japan during the Muromachi period, but it has evolved into various regional variations, including the crispy and crunchy ginger and mushroom tempura, popular in the izakaya of Kyoto and Osaka.
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