Vegetable tempura with yuzu kosho mayonnaise
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- Serves: 2 persons
- 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
- 30 gMicro Greens
Step 1Combine 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 2Shortly before frying, dust the vegetables, potato and mushrooms with a little flour.
Step 3Combine 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 4Fill 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 5Arrange the micro greens on top of the yuzu kosho mayonnaise, serve with the vegetable tempura.