Welcome September! I’m pleased that autumn is on its way. My favourite season. However, this summer has also been great to me. It made me realise that how much I enjoy being out in the garden. Courgettes in our small vegetable patch seems doing well. Today I picked a few flowers and decided to have a go with tempura (Japanese deep fried cooking) for a snack.
Just in case anyone interested in trying at home, here is my ‘rough’ recipe. I don’t usually measure amount properly and guess by eyes & taste when cooking. So bear in mind that...
to make tempura butter : mix plain flower with cold water. then add an egg and a pinch of salt
to make tempura sauce : first make stock using dry fish or seaweeds. (If using dry seaweeds like combu, soak them in water overnight.) heat the stock soup, then add light soya sauce and mirin. (If you haven’t got mirin, you can try sake and sugar) I like adding cilli powder to this, but this is entirely up to your taste.
Ingredients can be bought at China town or even some supermarkets. Before deep frying courgette flowers, make sure you take the pistils off and wash. It’s that simple. Eat with the heated sauce as soon as it’s fried. Taste? Yummy! xm
ITADAKIMASU! (bon appetite!)
I’ve just created “Japanese version” of my blog. Except my sweet mother who reads with a dictionary one by one (oh bless!), I guess it’s much easier for people in Japan. Feel free to have a peek by clicking this flag image on the right. (sorry if it appears gibberish on your screen) xm