Lotus root tempura (Hasu tenpura) [Shinichiro Sakamoto] from Food Artisans of Japan (page 191) 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

    As long as I was making tempura, I threw in some lotus root - more traditional than the persimmon, carrot fronds, chayote recipe. But just as pleasant

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