EDOMAE Kakiage Tendon with Spring Delicacy

Posted on Apr 24, 2013 in Hiroko's Blog, Recipes

Yesterday at a farmers’ market I found terrific wild, baby dandelion. So, I am thinking of making Tendon with these spring greens, instead of shrimp and conger eel version which we enjoyed in Asakusa. Dandelion has a pleasantly bitter flavor, characteristic to many early spring wild greens. Here is the ingredients for my dandelion kakiage (recipe: page 181, Hiroko’s American Kitchen) Tendon – dandelion, carrot, red onion and white mushroom. This recipe...

Read More