I welcomed a lady from UK this morning. She requested salmon-nanban marinade as a main dish.
During our cooking, she asked me how to cook tempura, so I decided to cook vegetable tempura as a side dish. She liked shiso leaves tempura, crispy green leaves, as you see in the middle of tempura plate.
She said she will use fresh sage leaves in her garden instead of shiso leaves. That is such a great idea!
Many people from outside of japan keen to cook this shiso tempra at their home, but it is not easy to find except Japan unfortunately. Then her advise reminds me for cooking school in NY, I learned the crispy fried sage garnish, which is slimier to tempura. I’ll let the people that sage leave is good substitution from now on!
She liked the food we prepared very much. We have time to talk about her life in London and her trip in Japan. It was really interesting and time flied.
Hope you cook fresh sage tempura to your loving grand children!