- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 5 dozen total. In my househol
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 50 mg
- Sodium
- 602 mg
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 5 dozen total. In my househol
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 50 mg
- Sodium
- 602 mg
Ingredients
Directions
- 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.
- Wine Suggestions: "J" Sparkling Wine, Sonoma County Kelham/Craig, Sauvignon Blanc, Oakville, Napa Valley, 1998 Wakatake, Daiginjo "Onikoroshi, Sake
