Butterbur Tempura
Butterbur Tempura is a Japanese vegetable dish featuring tender, young butterbur (fuki) shoots coated in a light, crispy batter and deep-fried. It is typically seasoned with a simple salt or a tentsuyu dipping sauce. This dish is a seasonal specialty, particularly enjoyed in early spring when the fresh shoots are harvested.
🍽️ Nutrition at a glance
As a deep-fried vegetable, Butterbur Tempura is moderate in fat and carbohydrates from the batter, while providing a modest amount of plant-based protein. It is a good source of dietary fiber and essential minerals like potassium.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 4 g |
| Carbs | 18 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 300 mg |
| Potassium | 280 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 8 mg |
| Iron | 1.2 mg |
| Calcium | 45 mg |
| Magnesium | 25 mg |
| Manganese | 0.3 mg |
| Phosphorus | 60 mg |
Per 1 serving (about 120 g, or 6-8 pieces) · estimated, varies by recipe
💡 What's interesting
Culturally, butterbur is a classic 'sansai' or wild mountain vegetable in Japan, valued for its unique, slightly bitter flavor that signifies the arrival of spring. Nutritionally, the butterbur plant itself is known for containing compounds studied for their potential anti-allergic properties.
