Delicious recipe collection
Kiriage with parsley and rice
Contest recipe Iriko (dried sardines)parsleyHayabori Kansho Sweet PotatoKintoki Ninjin Carrot
Ingredients
- parsley 2 stick
- Sweet potato 1/6
- Iriko 10g
- Carrot (Kintoki ginseng) 1/6
- Tempura flour 50g
- Wed 50 ml
- Fried oil Appropriate amount
Method
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Wash the parsley and cut it down to about 1cm (use the jelly on the stem).
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Sweet potatoes and carrots are cut into thick pieces.
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Mix the tempura flour and water to make a batter, add parsley, sweet potato, iriko, carrot and mix roughly.
-
Fry the dough in a spoon with oil at 180 ° C.
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