Recipe for Uzuki（April）: Spring bento
Key notes: To cherish the beautiful colors of nature’s blessing as well as flavor of the wild plant, tempura batter should be delicately prepared and not too thick.
Wild plants (butterbur sprout, aralia sprout, ostrich fern)
Egg white 1
Cake flour 1 tablespoon
Cold water 1 tablespoon
Deep frying oil
2. Make batter. Whisk egg white in a bowl, adding salt to make a firm foam. Pour cake flour, mix well with an egg beater and add cold water to thin out the batter.
3. Put 1 in 2, and quickly deep fry in 170C oil.
【Sakura petal rice ball】
Rinse 1 cup rice & 1 cup sticky rice and strain in a bowl for 30 min. Put rice in a clay pot. Quickly rinse salt pickled sakura petal under running water and add in the pot with 2 cups water, 1 table spoon sake, and heat to cook. Once ready, make round rice balls and wrap with sakura leaf. (commonly sold for sakura mochi )
【Miso marinated butterbur sprout and udo asparagus】
Slice udo and leave in vinegar water. Quickly boil in heated water with vinegar and salt until transparent. In a small pan, make miso paste-100g white miso, 1 egg yolk, 2 tablespoon sake 1/2 teaspoon sugar, mix well and heat until boil and mixture becomes stiff enough to draw a line. Fry butterbur sprout in oil and cut in small pieces, and add to the miso mix. Pour butterbur miso on the udo.
Sweets of the month: White shiruko mochi soup
Shiruko is usually red made from red bean but this is white, flavored with white miso and slightly salty. Very creamy and warms you up.
Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com