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

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

Based on this YouTube video's total view count of 29.4K views and industry-standard rates, the estimated total earning is $21 - $59 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

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

Explore Master Chef's Class: Chef Kuwakino's Sansai Tempura - Dining with the Chef with 29,435 views, 0 likes, and 0 comments. Experience the impact of this video content that has captured audience attention.

Explore more Japanese food on NHK WORLD-JAPAN! https://www3.nhk.or.jp/nhkworld/en/shows/category/17/?cid=wohk-yt-2610-dwc442-hp Learn more about Japan on NHK WORLD-JAPAN! https://www3.nhk.or.jp/nhkworld/en/shows/?cid=wohk-yt-2610-dwc442-hp 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. ──────────────────── ★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.

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