Recipe Highlights
In this dish, we’ve mixed watercress with couscous to create a fresh, spring-like green color. The lightly fried vegetables add a fragrant aroma, along with a variety of textures and flavors. Feel free to customize with herbs and spices for your own twist. If you can’t find white balsamic vinegar, simply use your favorite vinegar instead!
|
|
Ingredients (Serves 3–4) | Cooking Time: Approx. 30 minutes)
|
Instructions
-
In a bowl, add the couscous and a pinch of salt. Pour in the boiling water, mix with a whisk, cover with plastic wrap, and let it steam for about 10 minutes.
-
Squeeze out excess moisture from the watercress and mix it into the couscous. Add the white balsamic vinegar and extra virgin olive oil, then mix well with a rubber spatula. Adjust the seasoning with salt to taste.
-
Heat oil in a kakugama to about 180°C. Deep-fry the lotus root, burdock root, carrot, and daikon in order. Once fried, lightly season them with salt while still hot.
Tips: Once the oil reaches 180°C, lower the heat slightly and fry the vegetables gently. -
Plate the couscous mixture, top with the fried vegetables, and serve.
|
|
★Advantages of Using kakugama: |
Pairing this Dish with a Sparkling Wine from South Africa
It offers aromas of white peach and apricot, with subtle herbal nuances. As the season still carries a lingering chill, this wine brings just a hint of warmth, making it a perfect match for early spring.
Credit：
Recipe created by Miyuki Shigemura (@miyu_25)
Photo by Hayato Noge (@hayato_noge)
