for 2 person

Mayonnaise

1	fresh egg yolk
1 tsp	Fine Food Yuzu Kosho Paste
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

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.

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