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You are here: Home / Recipes / Fish and Seafood / Tempura Sanma with Shiso and Asparagus

Tempura Sanma with Shiso and Asparagus

November 18, 2009 by Benjamin and Koshiki Leave a Comment

tempura-sanma

A somewhat experimental recipe  I tried that was inspired from a food calendar I saw. First fillet the sanma and remove the bones, and roll it up with fresh, green shiso. After it’s rolled up,  it is then pinned together with a few skewers to hold its shape will frying and then sliced it into smaller pieces for serving. It’s good.

Filed Under: Fish and Seafood, Recipes Tagged With: fish tempura, sanma

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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