Octopus and Shiso Tempura
A quick, pretty appetizer that's perfect finger food for any party! The green shiso leaves and pink-hued octopus pieces make for a bright, beautiful dish.
Photographed by Masaharu Shirane
Calorie count is for full recipe.
- 10 shiso leaves
- 120 g boiled octopus
- 4 tbsp tempura flour mix
- 4-5 tbsp water
- 5 shiso leaves (minced)
- 1/2 lemon (cut into wedges)
- A pinch of salt
- Oil for deep-frying, as needed
Cut the octopus into 20 bite-size pieces. Lightly season with salt.
Cut the shiso leaves lengthwise in half. Wrap each piece of octopus with half a shiso leaf and hold in place with a toothpick.
Heat the frying oil to 180°C. Mix [A] to prepare the batter. Dip each piece of shiso-wrapped octopus into the batter and deep-fry until golden brown. Remove and drain.
Plate up and garnish with the lemon wedges.