Vegetarian Japanese Cuisine: Dragon Fruit Flower Shoot Tempura

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The Missus recently came back once again with a favourite “unusual vegetable” of hers: Dragon Fruit Flower Shoots.
The Japanese have come with the best idea to sample any new vegetable: tempura!
Technically speaking it originated in Portugal whose sailors introduced it to Japan a few centuries ago. The word itself is Portuguese.

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My better (worse?) half cut them into halves and prepared batter. She favours her own style, heavier than the Japanese, but lighter than the European/American “fritters”!

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She took the opportunity to add some other tempura made with shrimps and goya.
Served with ma-cha tea powder and salt mixed with sakura/cherry blossoms powder, it just turned out perfect with beer and sake!

NOTE:
Vegans can make tempura by mixing water an dflour with cornstarch instead of egg whites.

Please check the new postings at:
sake, shochu and sushi

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