May 20, 2017

Seri Tempura/せりの天ぷら

As I described here in my blog, I planted the roots of store-bought seri in a small patch in the yard around the house late February.
このブログのここで述べたように、2月下旬、家の周りの庭に、市販のせりの根を植えました。
They are now thriving!
すくすく育っています。
As requested by my father, I made seri tempura using some of the seri as part of supper tonight.
父のリクエストで、このせりを少し使って、せりの天ぷらを夕飯に作りました。
First, I separated them into leaves (left) and stems (right).
まず、葉(左)と茎(右)に分けました。
I sprinkled some cake flour over the leaves, and added the egg and water mixture.
葉には薄力粉を振り掛け、卵と水を混ぜたものを入れました。
I added some more flour to adjust the texture of the batter.
薄力粉をもう少し足して、衣の硬さを調整しました。
I separated them into three batches.
3回に分けました。
 
First batch:
一回目:

Then I added the chopped stems to the bowl of the leftover batter.
刻んだ茎を、残りの衣が入ったボールに入れました。
 I put some flour to adjust the texture of the batter.
薄力粉を少し足して衣の硬さを調整しました。
 


My father and I agreed that the stem tempura was more aromatic and flavorful than the leaf tempura.
父も私も、葉の天ぷらより茎の天ぷらのほうがずっと香りがよく美味しいと思いました。
 
We also had soba (buckwheat noodles).
そばも食べました。

2 comments:

Fräulein Trude said...

Seri is really lively, growing from such small cuttings. Never ending supply if you let some grow further on in the plot. Found it in a nursery called korean parsley. Is it very delicious? Should I plant some?

Hiroyuki said...

Kiki: I'd say it's quite delicious if not "very delicious". You may love it for its aroma and flavor. Why not plant some?