Kath_
Tasty Apprentice
Enjoy the crispy and unique flavors of Ashitaba Tempura, a delightful dish featuring tempura-battered Ashitaba leaves!
**Ingredients**:
- 1 bunch Ashitaba leaves (if unavailable, use spinach or kale as a substitute)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold sparkling water (or ice-cold water)
- 1 egg yolk
- Vegetable oil, for frying
**Instructions**:
1. **Prepare the Ashitaba Leaves**:
- Rinse the Ashitaba leaves thoroughly and pat dry with paper towels. If using a substitute, ensure they are dry and free from excess moisture.
2. **Prepare the Tempura Batter**:
- In a bowl, whisk together flour and cornstarch.
- In another bowl, mix the cold sparkling water (or ice-cold water) with the egg yolk.
- Gently fold the wet ingredients into the dry ingredients until just combined. The batter should be slightly lumpy—do not overmix.
3. **Heat the Oil**:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
4. **Batter and Fry**:
- Dip each Ashitaba leaf into the tempura batter, allowing excess batter to drip off.
- Carefully place the battered leaves into the hot oil and fry until golden and crispy, about 1-2 minutes per side.
- Remove the tempura leaves with a slotted spoon and drain on paper towels.
5. **Serve**:
- Serve the Ashitaba Tempura hot, with a side of dipping sauce (tempura sauce or soy sauce) and a sprinkle of sea salt if desired.
6. **Enjoy**:
- Enjoy the crispy, delicate flavors of Ashitaba Tempura!
**Ingredients**:- 1 bunch Ashitaba leaves (if unavailable, use spinach or kale as a substitute)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold sparkling water (or ice-cold water)
- 1 egg yolk
- Vegetable oil, for frying
**Instructions**:1. **Prepare the Ashitaba Leaves**:
- Rinse the Ashitaba leaves thoroughly and pat dry with paper towels. If using a substitute, ensure they are dry and free from excess moisture.
2. **Prepare the Tempura Batter**:
- In a bowl, whisk together flour and cornstarch.
- In another bowl, mix the cold sparkling water (or ice-cold water) with the egg yolk.
- Gently fold the wet ingredients into the dry ingredients until just combined. The batter should be slightly lumpy—do not overmix.
3. **Heat the Oil**:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
4. **Batter and Fry**:
- Dip each Ashitaba leaf into the tempura batter, allowing excess batter to drip off.
- Carefully place the battered leaves into the hot oil and fry until golden and crispy, about 1-2 minutes per side.
- Remove the tempura leaves with a slotted spoon and drain on paper towels.
5. **Serve**:
- Serve the Ashitaba Tempura hot, with a side of dipping sauce (tempura sauce or soy sauce) and a sprinkle of sea salt if desired.
6. **Enjoy**:
- Enjoy the crispy, delicate flavors of Ashitaba Tempura!
I love tempura, and using ashitaba leaves must add such a unique and delicious flavor. Can't wait to try this recipe! 
Thanks for sharing!
