Yurine Tempura

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Edible lily bulbs are typically used in Asian cooking. According to traditional Chinese medicine, it has medicinal benefits for the lungs and heart. But far from bitter-tasting Chinese medicine, these tempura balls are crispy on the outside, creamy on the inside and delicately sweet.


  • 2– 4 fresh yurine (lily bulbs), about 170 g (6 oz)
  • Vegetable oil for deep frying
  • Breadcrumbs, as needed
  • Plain (all-purpose) flour, for dusting


Wash yurine and trim the base. Remove any black spots and steam the yurine petals for about 15–20 minutes or until soft. Set aside to cool.

Press steamed yurine petals with a spatula through a fine sieve to obtain a smooth paste. Divide the yurine paste into 8 portions. Roll each portion into a ball and dust with flour.

Coat the yurine balls with tempura batter, then breadcrumbs.

Heat oil and deep fry the balls for about 1–2 minutes or until light brown. Remove and drain well on absorbent paper.

Arrange on 4 individual serving plates and serve.