Fried seaweed tempura okra with spicy mayo
This quick recipe is a good appetizer to start your meal. The tempura batter is mixed with seaweed and the spicy cod roe mayo is a great compliment to the fried okra.
Processed seafood used
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岩手産カットわかめ200g
有限会社コタニ(岩手県)
詳しくはこちら
Processed seafood used
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JonJon
Jonathan Ho. After studied Chemistry in college, quickly fell in love with cooking. He has been cooking professionally for almost 10 years, ranging from fast casual to fine dining. Currently he's working as a private chef.
- Servings
- Serving 3-4
- Cooking time
- 15 min
- Total servings
- Serving 3-4
- Cooking time
- 15 min
Ingredients
- Egg yolk
- 1
- Wakame
- 10g
- Salt
- 3g
- Beer(cold)
- 115g
- Rice flour
- 105g
- Spicy cod roe
- 50g
- Mayonnaise
- 170g
- Soy sauce
- 5g
- Togarashi
- 7g
- Sesame oil
- 5g
- Grated garlic
- 5g
- Toasted sesame seeds
- 3g
- Chili oil
- 3g
Directions
- Add egg yolk, seaweed salt, beer, and rice flour into a bowl and whisk together. Keep as cold as possible.
- In separate bowl, add roe, mayonnaise, sriracha, soy sauce, togarashi, sesame oil, grated garlic, toasted sesame seeds and chili oil together and mix until combined.
- Cut okra in half lengthwise and into the tempura batter.
- Heat oil in a pot to 375 degrees and fry in small batches making sure not to overcrowd the pot.
- Serve with a mentai mayo.