Momiji Tempura #SundayFunday

This week the Sunday Funday bloggers are sharing recipes with wild game or foraged ingredients. Stacy is hosting!

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.

The Line-Up

• Chili Cheeseburgers with Bison Chili from Karen's Kitchen Stories

• Foraged Rosemary from Sid's Sea Palm Cooking

• Momiji Tempura from Culinary Cam (you're here)

• Pork Korma from Sneha's Recipe

• Roast Pheasant Crowns from Food Lust People Love

• Urban Foraged Stovetop Potpourri from Amy's Cooking Adventures

• Venison Tater Tot Shepherd's Pie from A Day in the Life on the Farm

Made with Wild Game

I am not a hunter, but I do have access to wild game from time to time. I love quail, rabbit, and wild boar. I have shared making Civet de Cerf, Slow-Braised Venison in A Red Blend from the Slopes of 'The Giant of Provençe', Slow-Braised Venison Stew, and Merci! And I will definitely share more of these recipes soon.

Other Foraged Foods

Foraging is something that I do on occasion. Actually we pick wild huckleberries every year; I shared 'One of those Foraged Berries' Pie. I have made Wojape, a Cranberry-Rosehip Sauce. After joining a friend to hunt for porcini, I posted A Royally Good Match: The King of Mushrooms + The Wine of Kings. And every summer I forage elderflowers; read my Acqua Santa Spritz post.

I will share more recipes with elderflowers, miner's lettuce, and more soon. But, today, I'm posting a recipe with some leaves from a friend's yard.

Momiji Tempura

Momiji means 'maple leaf.' And tempura is a Japanese style of frying that’s beautifully light, airy, and delicious. I did find, after some additional research, that they typically use yellow maple leafs in Japan. As I said, I had access to red ones!

Ingredients

serves 4 as an appetizer

• 1 cup rice flour

• 1 Tablespoon organic corn starch

• 1-1/2 cups sparkling water

• 16 to 20 fresh red Japanese maple leaves

• maple syrup

• canola oil for frying

• furikake

Procedure

Clean maple leaves thoroughly with a moist towel. In a small mixing bowl, whisk together the rice flour, corn starch, and sparkling water to create an airy batter. Do not overmix; the batter will be slightly lumpy.

Preheat oil in a pan. The oil has reached the correct temperature when a small drop of batter sizzles and floats.

Pour maple syrup in a shallow dish. Use a pastry brush to paint a thin layer of syrup on each leaf. Or you can simply dip the leaves in the syrup.

Lightly dip leaves in batter and fry immediately until golden brown.

Drain on a rack or on paper towels. Sprinkle with furikake while hot. Serve immediately.

That's a wrap on my offering for this week's event. The group will be back sharing sweet potato recipes with Wendy at the lead. Stay tuned!