Fukinotou (Butterbur Sprouts) Tempura

• 1 Fukinotou (butterbur sprouts)
• 1 Cake flour
• 1 Tempura batter

1. Using a damp cloth, gently wipe any dirt from the fukinotou.
2. Carefully open the mass of the leaves like opening a petal from a flower bud.
3. Dust the opened leaves part with cake flour.
4. Hold the flower (the core part) and dip the leaves to the tempura batter.
5. While holding the flower part, dip the leaves into the heated oil.
6. Swing it to right and left so that the leaves open up and the shape stabilizes, about 5 seconds.
7. Be careful not to burn yourself.
8. Gently deep fry both sides until crispy.

fukinotou, flour, batter

Taken from cookpad.com/us/recipes/145235-fukinotou-butterbur-sprouts-tempura (may not work)