Green Bean and Shiitake Tempura with Ponzu Mayonnaise

Name: Green Bean and Shiitake Tempura with Ponzu Mayonnaise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 1 egg; 1 large egg yolk; 1 Tbsp honey; 4 servings Kosher salt; 1 Tbsp red or white miso paste; 1 liters peanut oil; 1 Tbsp ponzu sauce (see note above); 118 milliliters rice flour (or cornstarch); 355 milliliters ice cold seltzer water; 113 grams (about 8 medium) shiitake mushrooms, stems removed, caps cut in half; 237 milliliters unbleached all-purpose flour; 237 milliliters vegetable oil; 227 grams green beens, trimmed

The recipe Green Bean and Shiitake Tempura with Ponzu Mayonnaise is ready in roughly 30 minutes and is definitely an outstanding dairy free and vegetarian option for lovers of Japanese food. One serving contains 3436 calories, 8g of protein, and 364g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. A few people really liked this hor d'oeuvre. A mixture of peanut oil, honey, miso paste, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Add the egg yolk, miso paste, ponzu, and honey to a medium bowl and whisk to combine. Set the bowl inside on top of a medium sauce pot lined with a kitchen towel to keep it steady.

Ingredients you will need

Miso

Egg Yolk

Honey

Sauce

Equipment you will use

Kitchen Towels

Pot

Whisk

Bowl

Whisking constantly and vigorously, slowly drizzle in vegetable oil until the sauce forms a thick emulsion. Season to taste with salt and pepper, and add up to one tablespoon of water until mixture is thick enough to hold its shape, but not pasty. Refrigerate until ready to use. Sauce can be stored in refrigerator for up to 2 weeks.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Sauce

Water

Equipment you will use

Whisk

Heat peanut oil over high heat in a large, heavy dutch oven or wok to 390°F as read on an instant read or deep-frying thermometer, about 12 minutes. Lower heat to maintain temperature.

Ingredients you will need

Peanut Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Wok

Whisk flour and rice flour together in a large bowl.

Ingredients you will need

Rice Flour

All Purpose Flour

Equipment you will use

Whisk

Bowl

Add eggs and soda water and, shaking bowl with one hand, rapidly whisk with other hand with a pair of chopsticks until the mixture just comes together. There should still be dry clumps of flour remaining. Line a second bowl with a triple layer of paper towels.

Ingredients you will need

Sparkling Water

All Purpose Flour

Egg

Equipment you will use

Paper Towels

Chopsticks

Whisk

Bowl

Working in four batches, submerge the vegetables in the batter and turn to coat. Pick up with you hands, allow the excess batter to drip off, and drop the pieces into the hot oil one at a time, bringing your hand right down to the oil (do not drop from a height or the hot oil will splash). Increase heat to high to maintain temperature. Fry, agitating constantly with chopsticks or a wire mesh spider until the tempura is a pale golden brown and very crisp, about 3 minutes.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Chopsticks

Transfer the fried vegetables to the paper-towel lined bowl, season with salt, and toss to drain excess oil.

Ingredients you will need

Vegetable

Salt

Cooking Oil

Equipment you will use

Bowl

Transfer to a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm. Allow oil to reheat to 390°F and repeat with remaining batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Wire Rack

Oven

Serve immediately with ponzu mayonnaise.

Ingredients you will need

Mayonnaise

Equipment

Ingredients

Servings:

red or white miso paste 1liters

peanut oil 1Tbsp

ponzu sauce (see note above)118milliliters

rice flour (or cornstarch)355milliliters

ice cold seltzer water 113grams

(about 8 medium) shiitake mushrooms, stems removed, caps cut in half 237milliliters

unbleached all-purpose flour 237milliliters

vegetable oil 227grams

green beens, trimmed

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.