🌸 Kohaku Tendon @kohakutendon is rolling out a Spring Tendon showcasing seasonal ingredients:
* Tilefish with skin and scales intact, with batter only on the flesh side (hope they can try flash-frying 😀 first in hot oil before adding batter)
* Tamagoyaki: delicate rolled omelette deep fried as tempura (this stayed amazingly fluffy and soft 😀 my fave)
* White asparagus (stalk conveniently cut into three; kinda tastes like leek)
* Bamboo shoots (crunchy and sweet)
* Sakura flower shaped “fu” or gluten (so soft and chewy!)
* Pickled sakura leaf (normally used in wagashi, Japanese sweets) evoking the scent of spring.
The usual suspects (prawn, chicken and mushroom tempura pieces) are drizzled with mentaiko mayo.
So much effort going into just one bowl. 💖 The Spring Tendon ($18++) goes on sale 4 March for three months. .
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