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Vegetable tempura with yuzu kosho mayonnaise
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 1081
  • Fat about 84g
  • Carbohydrates about 63g
  • Protein about 15g
This is needed
This is needed for 2 people
  • 1 fresh egg yolk
  • 0.25 tsp salt
  • 1 dl sunflower oil
  • 1.5 tsp Fine Food Yuzu Kosho Paste
  • 80 g green beans
  • 2 Thai aubergines, cut in half lengthwise or into quarters
  • 1 sweet potato, cut into slices or segments
  • 50 g oyster mushrooms, cut lengthwise into thin slices
  • 125 g white flour
  • some ice cubes
  • 0.5 tsp salt
  • 2.5 dl water, ice-cold
  • 1 egg yolk
To shallow fry
  • oil, for deep-frying
To serve
  • 30 g Micro Greens
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And that's how it's done
And that's how it's done
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.
Shortly before frying, dust the vegetables, potato and mushrooms with a little flour.
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.
To shallow fry
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.
To serve
Arrange the micro greens on top of the yuzu kosho mayonnaise, serve with the vegetable tempura.