VEGETABLEAWORLD COOKING RECIPE
JAPANESE. TARANOME SPEARS TENPURA ("Taranome no Tenpura")
Recommended time to eat
Breakfast, lunch and dinner
Rice wine, Beer, White wine
Composition,Taranome spears(Per 100g or 3.5 oz)
Energy 35 Kcal, Water 87.4 %, Protein 5.4 %, Fat 0.2 %, Carbohydrates 4 %, Faiver 1.6 %, Ash 1.4 %, Calcium 20 mg, Phosphorus 150 mg, Iron 1.1 mg, Sodium 1 mg, Potassium 590 mg, Retinal 0 mg, Carotene 950 micron, Retinal Potency 530 IU, Thiamin 0.19 mg, Riboflavin 0.26 mg, Niacin 3.2 mg, Ascorbic acid 12 mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
It eats a soft place at the tip of the tree. April to May is the highestquality, Taranome is an expensive dainty, It is hardly used except Tenpura. It is introduced about 300 years before from Portugal.
100 g or 4 oz. of Taranome spears. (prawn, cuttlefish, sardien, sillago, pumpkin, carot, sweet potatoe, eggplant, mushrooms is possible)
Vegetable oil for frying (sesami oil is 30%, soy oil or rapeseed oil is 70%)
Tenpura batter mix
150 g or 5 oz. of soft wheat flour
50 g or 1.7 oz. egg
200 g or 7 oz. cold water
400 g or 14 oz. in total (400g or 14 oz. in yield)
330 g or 12 oz. of boonto buillon SEAFOOD STOCK ("Dashi")
85 g or 3 oz. of soy sauce SOY SAUCE LIQUID ("Soy")
85 g or 3 oz. of Mirin MIRIN SEASONING LIQUID ("Mirin")
500 g or 18 oz. in total (500g or 18 oz. in yield)
Tenpura batter mix
1. Put soft whest flour in a bowl.
2. Pour cold water over the flour and an egg.
3. Mix the batter lightly, do not overmix the batter.
4. It mixes all ingredients and it boils up.
5. Heat the oil to 170-180 C or 350 F.
6. Dip the Taranome spears in the Tenpura batter.
7. Deep-fry the Taranome spears for a few minutes.
8. Dipping and it eats Taranome spears.
Top left: Taranome spears ("Taranome")
31 Mar. 2004