Ingredients
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
Vegetables
Batter
To shallow fry
To serve
How it's done
Mayonnaise
Combine the egg yolk with the yuzu kosho. 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.
| 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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