Master Chef's Class: Chef Kuwakino's Sansai Tempura - Dining with the Chef

Explore more Japanese food on NHK WORLD-JAPAN! Learn more about Japan on NHK WORLD-JAPAN! Join Harry Sugiyama and Chef Kuwakino for a showcase of Niigata's natural bounty. Simple techniques bring out the fresh flavors of sansai—Japan's wild mountain vegetables. ──────────────────── ★Sansai Tempura Ingredients - Udo (Japanese spikenard) - Ukogi (Five-leaf ginseng) - Taranome (Aralia sprouts) - Seri (Water dropwort) - 2 eggs - 400 ml water - Flour - Untoasted sesame oil - Salt Directions 1. Chill the egg, water, and flour. Mix lightly to make the batter. 2. Dust the sansai lightly with flour, and coat them in batter. Deep-fry in 170°C oil until (Source: NHK World-Japan | Region: Tokyo, Japan)