Agebitashi (Deep-fried and marinated) vegetables is traditional Kaiseki food in Japan.
But this new style of Agebitashi is added my original twist:
Serving Tempura vegetables, bonito broth jelly and hot marinade broth separately in order that I would like the guests surprised with the broth "melting on their plates".
Hot marinate broth made of kelp, dried bonito flakes and soy sauce.
It was bliss to feel the harmony of crispy tempura and savoury flavourful broth in my mouth.
(I completely forgot to take a shot of them that was in the melted broth!)
I'm hoping to serve such a trick plate to you all in the next year.