Meat Tempura

Rice and risotto
45 minutes
Hot recipe
Meat Tempura


Serves two:
200g rice
6 green Shishito or Jalapeno peppers
10 sage leaves
4 carrots
200g beef leftovers from broth
Nira (or chives)
all purpouse flour
soya sauce
1 lemon grass stem
peanut oil
Cook the rice in boiling salted water and drain it well.
Meanwhile prepare the ingredients:
-cut carrots into thin slices lengthwise
-cut peppers in half
-stem the sage leaves
-cut the beef into stripes
Prepare a batter with flour and milk. The batter should be fluid but not too wet.
Place the carrot slices in the batter and fry them on both sides in peanut oil, until golden brown. Set aside.
Repeat with other ingredients: peppers, sage leaves, beef.
Add some sakè and minced lemon grass to soya sauce.
Put cooked rice and fried ingredients in plates, as shown in the picture. Garnish with Nira garlic (or chives) and serve with the sauce.

Similar recipes

Fish and seafood
45 minutes
Buckwheat Tempura
Rice and risotto
30 minutes
Ginger rice

Meat Tempura: You may also like