Vegetable tempura with yuzu kosho mayonnaise
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- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 1fresh egg yolk
- 1 ½ tspyuzukosho (japanese citrus-chilli paste)
- ¼ tspsalt
- 1 dlsunflower oil
- 80 ggreen beans
- 2Thai aubergines
- 1sweet potato
- 50 goyster mushrooms
- 125 gwhite flour
- ½ tspsalt
- someice cubes
- 1egg yolk
- 2 ½ dlwater
- oil
- 30 gMicro Greens
Instructions
Step 1
Combine the egg yolk with the yuzu kosho and salt. Add the oil drop by drop to begin with, then more gradually, whisking constantly to form a thick mayonnaise, cover and chill.Step 2
Shortly before frying, dust the vegetables, potato and mushrooms with a little flour.Step 3
Combine the flour and salt, chill for approx. 30 mins. Place several ice cubes in a bowl, place a second bowl inside. Whisk the egg yolk and water in the bowl. Add the flour and whisk thoroughly. Use the batter immediately. Preheat the oven to 60°C. Warm the platter.Step 4
Fill the frying pan to a depth of approx. 3 cm with oil and heat to 175°C. Using a wooden skewer, dip the vegetables in the batter one at a time and drain off any excess. Fry the vegetables for approx. 1 1/2 mins. on each side until light brown and drain on paper towels. Keep the vegetables warm in the oven, leaving the oven door slightly ajar.Step 5
Arrange the micro greens on top of the yuzu kosho mayonnaise, serve with the vegetable tempura.