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Chive Flower Japanese Tempura Recipe

What better way is there to prepare chive flowers than a little chive flower tempura? Chinese chives or garlic chives are a unique ingredient that makes this a really delicious Japanese tempura dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Appetizer
Cuisine: Japanese

Ingredients

  • 2 cups chive flowers (washed and trimmed of any debris)
  • 3 cups vegetable oil
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1 1/2 cups seltzer water
  • 2 tablespoons soy sauce
  • 1/4 cup water
  • 1/2 teaspoons sugar
  • 1 tablespoon mirin (sweet rice wine)
  • sea salt

Instructions

    Cup of Yum
  1. First, prepare your chive flowers. These are Chinese chive flowers, which are white, rather than purple. But you can sub in regular Chive flowers. But if you have a chance, grow Chinese chives in your back yard. They grow like weeds! Heat your oil in a small, relatively deep pot to 375 degrees. (Another way to test oil temperature is to stick a bamboo chopstick into the oil. If bubbles start sizzling around the chopstick, the oil is ready).
  2. While you're waiting for that, whisk together the flour, cornstarch, and seltzer water in a medium bowl. Prep the dipping sauce by combining the soy sauce, water, sugar, and rice wine.
  3. Using a fork, coat the flowers in the batter. Gently tap the fork on the side of the bowl to get rid of the excess batter. Fry up to 5 flowers at a time. When they get just golden, transfer to a plate lined with a paper towel.
  4. Sprinkle the hot tempura with a bit of sea salt as you fry, and serve immediately!