Vegetable tempura with yuzu kosho mayonnaise

Vegetable tempura with yuzu kosho mayonnaise

Total: 1 hr 15 Min. | Active: 45 Min.
vegetarian, lactose-free
Nutritional value / person: 1081 kcal
, Fat: 84 g
, Carbohydrate: 63 g
, Protein: 15 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mayonnaise

1 fresh egg yolk
1 ½ tsp Fine Food Yuzu Kosho Paste
¼ tsp salt
1 dl sunflower oil

Vegetables

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

Batter

125 g white flour
½ tsp salt
some ice cubes
1 egg yolk
2 ½ dl water, ice-cold

To shallow fry

oil, for deep-frying

To serve

30 g Micro Greens
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How it's done

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Mayonnaise

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.

Vegetables

Shortly before frying, dust the vegetables, potato and mushrooms with a little flour.

Batter

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.

Good to know
Tip: Add approx. 3 tbsp of sesame oil to the frying oil.
Tip: Other vegetables can also be used (e.g. peppers, kale or shiitake mushrooms).

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