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Seasonal vegetable tempura, ponzu sauce |

Brunch, Vegetarian, Vegetables and Fruits

Note

1/ Examples of seasonal vegetables: Jerusalem artichoke, beet, broccoli, potato, sweet potato, carrot, cauliflower, celeriac, leek, parsnip, kohlrabi, salsify, rutabaga...

2/ If you don't have a deep fryer, you can use a pan filled with oil, be careful not to burn yourself. If you prepare the batter in advance, do not cover it with a tight lid. The carbon dioxide release could cause a small explosion.

 

Ingredients

Recipe for 4 servings

Sauce

50 Ml
Soy sauce
20 Ml
Yuzu juice
15 Ml
Mirin
15 Berries
Dijon mustard
30 Ml
Water

Tempura

20 Piece(s)
Saison vegetable
15 Ml
Cornstarch
30 Ml
Cornstarch
30 Ml
Flour
100 Ml
Water
0.50 Tsp
Salt
  • Salt and pepper

Preparation time: 30 min

Preheat your Deep fryer at 375 °F

  • Preparation

    Chop the vegetables. There is no rule to follow, but try to cut them into fairly large pieces while respecting the natural shape of the vegetables, whenever possible. For example, round vegetables into thin wedges, long ones into sticks, cabbage and broccoli into bouquets, leeks into chunks,...

  • Ponzu

    Blend all ingredients until smooth and runny. Adjust to taste.

  • Tempura

    Prepare 3 soup plates, one with cornstarch (15 g), one for the batter and one with brown paper to drain the vegetables after cooking.

    Mix the ingredients for the batter (flour, cornstarch, water, salt) in a bowl until smooth. 

    Dip the vegetable pieces into the cornstarch, shake between your fingers to remove the excess, then dip into the batter. Remove from batter, shake again, and carefully place in oil in deep fryer (you can use tongs). As the vegetables cook, turn them over to colour them evenly. Cooking times vary for different types of vegetables, from 2 to 6 minutes. You can remove a vegetable to ensure it is cooked. If ready, transfer the vegetables to the plate with the brown paper. Serve hot with the dip.

     

1/ Examples of seasonal vegetables: Jerusalem artichoke, beet, broccoli, potato, sweet potato, carrot, cauliflower, celeriac, leek, parsnip, kohlrabi, salsify, rutabaga...

2/ If you don't have a deep fryer, you can use a pan filled with oil, be careful not to burn yourself. If you prepare the batter in advance, do not cover it with a tight lid. The carbon dioxide release could cause a small explosion.

 

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