When Sake takes on Veggie Tempura & Gungjung-tteokbokki 【當純米大吟釀對上時蔬天婦羅與宮廷炒年糕】
Seasonal Spring Vegetable : Chive Blossom
Look at these lovely Chive Blossom/ 瞧瞧這些小巧可愛的細香蔥花
We spotted the chive blossom in the farmers’ market in the neighborhood. It’s very seasonal and hard to find. I could not leave the market without having a bunch in my shopping basket.
Food:
Chive Blossom, Asparagus, and Pumpkin Tempura
Gungjung-tteokbokki (Korean Royal Court Stir Fried Rice Cakes）
Sake:
Senkin Modern Muku Junmai Daiginjo, Tochigi, Japan 🇯🇵
I could not think of a better to way to cook Chive Blossom: Deep Fried. Chef made this super light tempura batter to show case the flavor of the Chive Blossom and the other vegetables. It’s airy, crunchy and satisfying.
Senkin Shuzo is located in Tochigi, which is about two hours train ride north of Tokyo. Established in 1806, Senkin Shuzo has passed sake making down in the family generation after generation. This Senkin Modern Mumu Junmail Daigingo is pure, bright and elegant. With aromas of banana, pink grapefruit, lemon zest and savory dried herbs notes, Senkin lures you to sip glass after glass.
Sake is so versatile. It pairs well with Japanese cuisine but it goes wonderfully with this Korean stir fried rice cake too. The savory components in both the dish and the sake complement each other so well. Having Korean food for dinner and don’t know what wine to pair with? Try sake for a change. You might agree with me.
Gungjung-tteokbokki and Chive Blossom, Asparagus, and Pumpkin Tempura/ 宮庭炒年糕與時蔬天婦羅：細香蔥花、蘆筍、南瓜
【當純米大吟釀對上時蔬天婦羅與宮廷炒年糕】
在農夫市場看到難得一見的細香蔥花，紫色圓圓的小花好可愛，說什麼也要把它們帶回家。
餐點：
時蔬天婦羅- 細香蔥花、蘆筍、南瓜
宮庭炒年糕
餐酒：
仙禽無垢 Modern 純米大吟釀清酒 🇯🇵
我想不到還有什麼比用炸天婦羅的方式來吃細香蔥花更好的方式。盧了大廚，跟他說：「我們很久沒做炸天婦羅了，要不要來玩一下？」拗不過我的執念，大廚勉為其難的答應，還炒了道韓式宮庭炒年糕配著吃。今天的晚餐走日韓混搭風！
仙禽酒造座落於櫪木縣櫻市，距東京以北大約2個小時的車程。於1806年創立，代代相傳，至今已有兩百多年的歷史。
這瓶仙禽無垢Modern純米大吟釀飲來高雅而酒體渾厚，成熟的白桃、葡萄柚、香水檸檬的香氣層層遞進，耐人尋味。搭配炸得酥脆的天婦羅及鹹甜鹹甜的宮庭炒年糕一同享用，ㄧ場精彩的餐酒搭配就此展開。
