ポルナレフさんに天ぷらを自分で揚げてみろと勧められるのですが、家で天ぷらはちょっとハードルが高いかなと思いつつ、春菊天を自分で作ることにしました。
Polnareff-san encourages me to prepare tempura by myself but I am thinking there are hurdles for me at home. However, I decided to prepare shungiku-ten by myself.
春菊を刻んで、
I cut edible crown daisy.
日清製粉のコツのいらない天ぷら粉 揚げ上手
I bought dedicated flour for tempura of NISSIN welna at the grocery.
適当に天ぷら粉と水を入れて混ぜます。
I put the shungiku and appropriate amount of the flour and water, and then stirred them.
そして揚げます。
I deep-fried it for a minute in the pan.
うん、やっぱり自分で全部作ると美味しい。お店で出せるクオリティかも。自画自賛。でも春菊天が小さい(笑)
I should have prepared the shungiku-ten by two bunch of shungiku but it was so good and it was one of my best hot soba noodles in terms of tempura and the soup. I prepared everything by myself other than dried soba noodles. Anyway, the shungiku-ten was a little bit too small.
先日の芭蕉そばで柚子胡椒に感銘を受けたので買ってきました。でも赤い柚子胡椒は見つからず💦
Yuzu kosho at Basho Soba impressed me very much, therefore I bought yuzu kosho at the grocery but I didn't found red yuzu kosho. The yuzu citrus of the yuzu kosho is farmed in Kyushu region.
柚子胡椒を加えると、うまーーーー😋大満足。
I put yuzu kosho into the soba noodles and it changed the taste of soup better.
良い一日を。
Thank you for reading. Have a nice day.
I am going to Komatsu city, Ishikawa prefecture on business today. It has been a while since my last visit to Komatsu.