Tempura Sansho Leaves


  • Tempura batter
  • Sparkling water
  • Sansho Leaves


  • Make tempura batter with sparkling water
  • Pass the Sansho Leaves through the batter
  • Let them drip off to the side of the bowl
  • Deep fry at 180 degrees until crispy
  • Gives subtle pepper and citrus notes with a crispy bite


  • Serve with raw fish, spring rolls, seafood, shellfish and hot/cold entrees with Asian notes.

Recipe: Eric Miete

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