Master Chef's Class: Chef Kuwakino's Sansai Tempura - Dining with the Chef

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Join Harry Sugiyama and Chef Kuwakino for a showcase of Niigata's natural bounty. Simple techniques bring out the fresh flavors of sansai—Japan's wild mountain vegetables.

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★Sansai Tempura

Ingredients
- Udo (Japanese spikenard)
- Ukogi (Five-leaf ginseng)
- Taranome (Aralia sprouts)
- Seri (Water dropwort)
- 2 eggs
- 400 ml water
- Flour
- Untoasted sesame oil
- Salt

Directions
1. Chill the egg, water, and flour. Mix lightly to make the batter.
2. Dust the sansai lightly with flour, and coat them in batter. Deep-fry in 170°C oil until crisp.
3. Sprinkle lightly with salt.


★Fuki Kimpira

Ingredients
- Fuki (Japanese butterbur)
- Untoasted sesame oil
- Mirin
- Soy sauce
- Salt
- Sesame seeds

Directions
1. Rub the fuki stems with salt, blanch, and remove the tough strings.
2. Cut the stems into bite-sized pieces, and stir-fry in sesame oil.
3. Add mirin, soy sauce, and salt. Finish by sprinkling with sesame seeds.


★Mizu Ohitashi

Ingredients
- Mizu (Elatostema umbellatum)
- Dashi
- Usukuchi soy sauce
- Sansho pepper leaves

Directions
1. Remove the tough strings from the mizu stems, and blanch.
2. Cut into bite-sized pieces, and soak in dashi seasoned with soy sauce for 2 hours.
3. Garnish with chopped sansho pepper leaves.