I picked up more matsutake, and this time I made tempura. Besides matsutake, I also made tempura of satsuma-imo (Japanese sweet yam) and shishito peppers.
You can find my basic tempura recipe from this posting.
Instead of tempura sauce, I served the tempura simply with the plum salt (sea salt, infused with pickled plum vinegar), grated daikon, grated ginger, and lemon. They were all wonderful with the tempura. Matsutake tempura was so meaty and aromatic. Satsuma-imo was so sweet and dense. Shishito peppers had the nice light texture with the hot kick.
Gochisosama deshita.
