Vegetable tempura with yuzu kosho mayonnaise

Vegetable tempura with yuzu kosho mayonnaise

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  • Preparation:
  • Total:
  • Serves: 2 persons



  1. 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.
  2. Step 2

    Shortly before frying, dust the vegetables, potato and mushrooms with a little flour.
  3. 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.
  4. 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.
  5. Step 5

    Arrange the micro greens on top of the yuzu kosho mayonnaise, serve with the vegetable tempura.