Name: Broccoli Midori-age (Green Shrimp Tempura)
Cuisine: 和食
Ingredients: Shrimp, to taste; Flour mixture (potato starch + flour), to taste; Sudachi citrus, to taste; Salt, to taste; Pepper, to taste; Water (for batter), to taste; Egg yolk (for batter), to taste; Flour (for batter), to taste; Broccoli (for batter), to taste

About "Broccoli Midori-age (Green Shrimp Tempura)"

Iron Chef Rokusaburo Michiba reveals his secret "Midori-age" (green tempura) technique, where shaved broccoli florets are mixed directly into the tempura batter. By using only the soft, outer florets of the broccoli with a base of egg yolk, water, and flour, he creates a vibrant green batter. Shrimp are dusted with a flour mixture (potato starch and flour), coated in the green batter, and fried at 340°F (170°C) for just under 2 minutes. Finished with salt, pepper, and a squeeze of sudachi citrus, this technique can also be applied to white fish, squid, or scallops.

Tips for Making "Broccoli Midori-age (Green Shrimp Tempura)"

Batter Prep
- Make the tempura batter by mixing water, egg yolk, and flour. Do not use egg white.
Prep
- Devein the shrimp and butterfly them by cutting along the back.
Prep
- Dusting the shrimp with the flour mixture (potato starch and flour) before coating helps the batter adhere better.
Secret Technique
- Avoid the stems and shave only the outer florets of the broccoli directly into the batter. This turns the entire batter a vibrant green.
Heat Control
- Heat the oil to 340°F (170°C). Fry for just under 2 minutes; avoiding over-frying is key to keeping the ingredients juicy.
Finishing
- Once fried, season with salt and pepper, and serve with sudachi citrus.
Variations
- This technique can also be used with white fish, squid, or scallops instead of shrimp.

Ingredients for "Broccoli Midori-age (Green Shrimp Tempura)"

9 items

* Tap ingredient names to find on Amazon

Shrimp,to taste
Flourmixture (potato starch + flour), to taste
Sudachicitrus, to taste
Salt,to taste
Pepper,to taste
Water(for batter), to taste
Eggyolk (for batter), to taste
Flour(for batter), to taste
Broccoli(for batter), to taste

How to Make "Broccoli Midori-age (Green Shrimp Tempura)"

1
In a bowl, mix water, egg yolk, and flour to create the tempura batter base (do not use the egg white).
2
Devein the shrimp and butterfly them by cutting along the back.
3
Dust the butterflied shrimp with the flour mixture (potato starch and flour).
4
Finely shave only the outer florets of the broccoli with a knife, add them to the tempura batter bowl, and mix well (the batter will turn a vibrant green).
5
Coat the dusted shrimp in the green batter.
6
Gently place the coated shrimp into oil heated to 340°F (170°C) and fry for just under 2 minutes.
7
Once the shrimp is cooked through and the batter is crispy, remove them immediately.
8
Season with salt and pepper, serve with sudachi citrus, and enjoy.

Detailed Commentary on "Broccoli Midori-age (Green Shrimp Tempura)"

* Content organized by topics from the video.

Memories of Mother and Kindness at Age 95

Looking back on his 95 years of life, Rokusaburo Michiba shares his most memorable experience of human kindness. During the food shortages of the war and postwar eras, he went shopping with his mother, and someone gave up their seat for his elderly mother on the train. He recalls the difficult days working hand-in-hand with his mother while his father was ill and his older brothers were drafted, expressing deep gratitude for that kindness. As a message for the younger generation, he writes the words "To Bend" on a calligraphic board, sharing the life wisdom that "by taking a step back and bending, everything will go smoothly."

Today's Star: Broccoli! Michiba's "Midori-age"

Today's featured ingredient is broccoli, a vegetable commonly associated with Western cuisine. All eyes are on how Iron Chef Michiba will prepare it. Taking up his brush, Michiba writes "Broccoli Midori-age" on the menu. He takes on the challenge of creating a signature tempura dish that highlights the vibrant green color of broccoli.

Prep is Key! Shrimp Prep and Tempura Batter

Cooking begins. First, the base of the tempura batter is made by mixing water, egg yolk, and flour in a bowl, omitting the egg white. Next, the shrimp are prepped. The veins are removed, and the shrimp are butterflied. This meticulous preparation is crucial for the final texture and beautiful presentation. Once prepped, the shrimp are dusted with a flour mixture to ensure the batter adheres perfectly later.

Secret Revealed! Shaving Broccoli for Batter

Now, the secret technique of "Midori-age," the highlight of this dish, is revealed. Michiba takes the broccoli and shaves only the very tips of the florets directly into the tempura batter. As the tiny green buds mix in, the batter itself turns a vibrant green. Michiba's signature style is to use only the soft outer florets, completely avoiding the stems.

Crispy & Light! Frying at 340°F (170°C)

The flour mixture (potato starch and flour) is added to the green batter, and the shrimp, also dusted with the flour mixture, are coated in it. The coated shrimp are gently placed into oil heated to 340°F (170°C). According to Michiba, this "Midori-age" technique works beautifully not only with shrimp but also with white fish, squid, and scallops. The frying time is very short—just under 2 minutes. As soon as the shrimp is cooked and the batter is crispy, it is removed. "Over-frying is a mistake," he emphasizes, highlighting the precise heat control needed to keep the ingredients juicy. Finally, it is seasoned with salt and pepper and served with sudachi.

Tasting! A Feast for the Eyes and Palate

Michiba tastes the completed "Broccoli Midori-age" with Director Tanaka. Squeezing a bit of sudachi over it, the savory flavor of the shrimp bursts from the crispy batter, accompanied by the gentle, aromatic hint of broccoli. Tanaka praises it highly, saying, "I thought the broccoli flavor would be overpowering, but it's wonderfully subtle and elegant. It looks stunning too." Michiba reflects on how broccoli was rarely used in traditional Japanese cuisine in the past, shares the appeal of this innovative dish, and wraps up the video in a warm, friendly atmosphere.

[Secret Technique Revealed] What Does Michiba Do with Broccoli?! Midori-age (Green Tempura) ~ #156