Shiso Tempura

  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 5 dozen total. In my househol
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1 cup rice flour

1/2 quart cold soda water

1 dozen shucked Maryland oysters

12 shiso leaves


1 head red leaf lettuce

1 tablespoon chopped Japanese pickled plum, umeboshi


  1. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Wrap each oyster with shiso leaf and skewer. Dip each one in the batter and deep fry at 400 degrees until golden brown. Season with salt and place on a platter lined with lettuce leaves. Dot each with umeboshi.
  2. Wine Suggestions: "J" Sparkling Wine, Sonoma County Kelham/Craig, Sauvignon Blanc, Oakville, Napa Valley, 1998 Wakatake, Daiginjo "Onikoroshi, Sake

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