A Spring Recipe Inspired by Japanese Mountain Vegetables
Common spring mountain vegetables in Japan include “fuki no tō” (butterbur buds), bamboo shoots, and “tara no me” (angelica tree shoots). However, these are rarely found outside Japan, I think. For this recipe, I use Brussels sprouts, which resemble young cabbage buds and are widely available in many countries. If you can find fresh spring shoots or young vegetables where you live, feel free to use them in this recipe. This dish is inspired by the flavors of Japanese spring mountain vegetables, while using ingredients that are easy to find internationally.
Enjoying the Seasons Through Food in Nagano
Japan has four distinct seasons, and using seasonal ingredients is an important part of everyday cooking. In Nagano, surrounded by mountains and nourished by clear water from the Northern Alps, nature offers a colorful variety of seasonal ingredients. Spring mountain vegetables appear as the snow melts, and many of these young shoots are tender, slightly sweet, and full of fresh flavor. Cooking with these seasonal ingredients is one of the ways people in Japan bring the rhythm of nature into daily life.
The Perfect Pairing with Spring Nigori Sake
Spring is also the season for “nigori” sake, a lightly filtered sake that begins appearing in shops around the time plum blossoms bloom in February. Nigori sake retains some rice solids, giving it a gentle sweetness and rich rice umami, which pairs beautifully with fried dishes such as tempura or fritters. In this recipe, the sweet freshness of young sprouts is coated in a light, crispy batter and wrapped with prosciutto for a savory touch. The fritters are delicious on their own, but the miso yogurt sauce adds an extra layer of umami. Both miso and yogurt are fermented foods, and when combined they create a rich, almost cheese-like flavor that balances the sweetness and slight bitterness often found in spring vegetables.
Spring Mountain Vegetable & Prosciutto Fritters
Description
A crisp, light A crispy spring fritter recipe inspired by Japanese mountain vegetables. Brussels sprouts wrapped in prosciutto and fried in a light batter, served with a savory miso yogurt sauce. Perfect with nigori sake.
perfect for pairing with spring nigori sake
Ingredients
Fritters
Miso Yogurt Sauce
Instructions
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Make the miso yogurt sauce.
In a small bowl, combine the yogurt and miso. Mix well until smooth and set aside.
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Prepare the Brussels sprouts.
Wash the Brussels sprouts. If the core looks tough, trim it slightly with a knife. Cut each sprout in half so they are easy to eat in one bite.
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Wrap with prosciutto.
Place a slice of prosciutto on a cutting board and cut it in half or into a good size to wrap the Brussels sprout. Place a halved Brussels sprout on the prosciutto and wrap it around the sprout. Secure with a toothpick if needed.
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Fry the fritters.
Heat the frying oil to 320°F (160°C).
In a bowl, combine the rice flour, all-purpose flour, and potato starch. Add the sparkling water and mix well to make a light batter.
Dip each prosciutto-wrapped Brussels sprout into the batter, then gently place it in the oil. Fry for 30 seconds to 1 minute, just until the batter becomes lightly crisp. Be careful not to overcook.
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Serve.
Transfer the fritters to a tray to drain excess oil, then arrange them on a plate. Serve with the miso yogurt sauce on the side.
