キクイモの葉っぱの天ぷら
キクイモの葉の初収穫（令和５年５月１７日）、まずは天ぷらを試みました。料理はおひたし・白和え等。
①キクイモの葉を洗い、天ぷら粉を水で溶き、葉にまぶす。
天ぷら粉は、市販品は少し高いが水で溶くだけで簡単。
②サラダ油１６０℃位で揚げる。
③皿に乗せ出来上がり。
＊天つゆか、塩や末茶塩でも良い
Jerusalem artichoke leaf tempura
For the first harvest of Jerusalem artichoke leaves (May 17, Reiwa 5), we first tried tempura. Dishes include boiled rice and white sauce.
①Wash the Jerusalem artichoke leaves, dissolve the tempura flour in water and sprinkle on the leaves.
＊Tempura flour is a little expensive for commercial products, but it is easy to dissolve with water.
➁Fry in salad oil at about 160°
③Put on a plate and voila.
＊Tentsuyuka, salt or suecha salt is also acceptable.
