Meat Tempura

Category
Rice and risotto

Time
45 minutes

Difficulty
Medium

Cost
Medium

Hot recipe

Ingredients

Serves two:
200g rice
6 green Shishito or Jalapeno peppers
10 sage leaves
4 carrots
200g beef leftovers from broth
Nira (or chives)
milk
all purpouse flour
soya sauce
sakè
1 lemon grass stem
peanut oil

Cook the rice in boiling salted water and drain it well.
Meanwhile prepare the ingredients:
-cut carrots into thin slices lengthwise
-cut peppers in half
-stem the sage leaves
-cut the beef into stripes
Prepare a batter with flour and milk. The batter should be fluid but not too wet.
Place the carrot slices in the batter and fry them on both sides in peanut oil, until golden brown. Set aside.
Repeat with other ingredients: peppers, sage leaves, beef.
Add some sakè and minced lemon grass to soya sauce.
Put cooked rice and fried ingredients in plates, as shown in the picture. Garnish with Nira garlic (or chives) and serve with the sauce.