Kyoto Bamboo Shoot Tempura with cod roe Dressing

Kyoto Bamboo Shoot Tempura with cod roe Dressing

1, Tempura

Ingredients (for 6 people)

• Kyoto bamboo shoots … 600 g
• Flour … 1/2 cup strong
• Egg … 1/2
• Water … 1/2 cup
• Frying oil … appropriate amount
• Salt … to your liking

How to make

1. Cut 12 kyoto bamboo shoots to a thickness of about 5 mm.
2. Thinly coat the bamboo shoots with flour and apply tempura mix and fry.
3. Add salt to your likeing.

2,Cod roe dressing

Ingredients (for 4 people)

• Soft shell of the bamboo shoot … 2 bottles
• Cod roe … 1/2
• Enoki mushroom … 1 bag
• Tree buds … 4
• Vinegar … 3 tablespoons
• Sugar … 2 tablespoons
• Water or soup stock … 1 tablespoon
• Salt … a bit

How to make

1. Shred the soft shell horizontally and run it through with water.
2. Aftere squeezing the moisture of 1, mix the sweet vinegar with the cod roe and then mix it with the boiled enoki mushrooms. Serve in a bowl with the tree buds on top.