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Chef’s RECIPE@ホーム

Fried seaweed tempura okra with spicy mayo

Seaweeds

Snack or Appetizer

Fried Food

Beer

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

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

  1. Add egg yolk, seaweed salt, beer, and rice flour into a bowl and whisk together. Keep as cold as possible.
  2. 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.
  3. Cut okra in half lengthwise and into the tempura batter.
  4. Heat oil in a pot to 375 degrees and fry in small batches making sure not to overcrowd the pot.
  5. Serve with a mentai mayo.

Remarks

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