Persimmon, carrot frond and chayote tempura (Kaki, ninjin-ha, hayato uri tenpura) [Kanji Nakatani] from Food Artisans of Japan (page 102) by Nancy Singleton Hachisu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on November 22, 2019

    Nothing out of the ordinary in the batter but both the persimmon and carrot fronds are things I've not had as tempura. I will definitely make this again and explore other possible uncommon fruits or vegetables for tempura.

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