The golden week continues with friends visiting and a lot of cooking for our guests. So when things get quieter I cook some very simple things with one of the seasonal product: yama udo. The first time we ate yama udo was in Tsunan with our friends when we went to pick some. Compared to normal udo, yama udo is thinner and the leaves are very tasty and particularly when cooked quickly. Tempura are a very good option for that. Yet I rarely cook tempura as I don’t deep fry. But I use an alternative that is good enough for small or flat things: I use a thin layer of oil in a pan.

As the tempura mix it is simply half corn starch half flour and water mixed together to obtain a rather liquid dough. I deep the washed vegetables and toss in the heated pan with 5mm of oil. I turn 2 or 3 times until crispy. I used a mix of macha and salt for seasoning in equal proportions.

Golden week is just half way… now we’re heading to Tsunan to see our friend and maybe go to pick more yama udo!