Ajishisomaki Tempura

140313b

Aji Shiso Maki Tempura Recipe
small jack mackerel, filleted with lateral line removed
shiso leaves, 2 per fillet
1 egg
1/2c ice cold water
1/2c high grade flour, sifted
ponzu sauce

toothpicks

Preheat fryer to 170 degrees.
Sandwich the jack mackerel fillet with green shiso leaves and secure with a toothpick.
Break an egg into a bowl and whisk.
Add the water to the egg and whisk again.
Add the flour and lightly whisk until just blended.
When all is ready dip the toothpicked jack mackerel into the tempura batter then into the fryer.
Cook until golden, or approximately 1 minute.
Serve immediately with ponzu sauce.

Advertisements

Thanks for stopping by, share your thoughts...

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s