Japanese food｜Seafood｜Winter｜牡蠣の磯辺揚げ ビーツとゆり根のかき揚げ
Seaweed-battered Oysters with Beet and Lily Bulb Tempura
Culinary Art Kitchen 2023.January
Ingredients
| Oysters | 10 pieces ... Sprinkle with salt and gently rub (twice). Rinse with water and pat dry with paper towels. Blanch the oysters briefly by dipping the strainer holding them into boiling water. |
| Beets | 30g ... Cut into 2cm sticks, soak in water, and pat dry. |
| Lily bulb | 30g ... Wash, separate into individual petals, and trim to uniform size. |
| Ginkgo nuts | 6 ... Remove the thin skin and cut in half. |
| Shungiku (edible chrysanthemum leaves) | As needed |
Batter
| Cold water | 50ml |
| Egg yolk | 1 |
| All-purpose flour | 4tablespoons (36g) ... Sifted with potato starch |
| Potato starch | 1tablespoon (9g) |
| For oyster tempura: Aonori (green seaweed) & salad oil | 1teaspoon each |
| For serving | Salt & lemon |
Instructions
- Batter: In a bowl, whisk the egg yolk and cold water together. Gradually add the sifted flour and potato starch, mixing carefully.
- In another bowl, toss the beets, lily bulb petals, and ginkgo nuts with all-purpose flour (not listed in ingredients). Add half of the prepared batter and mix to coat.
- Using a spoon, drop the mixture into 160°C oil and fry for 2-3 minutes.
- Dust the oysters lightly with all-purpose flour (not listed in ingredients). Mix the remaining batter with aonori and salad oil.
- Coat the oysters with the aonori batter and fry in 160°C oil. Finally, deep-fry the shungiku leaves until crispy.
- Arrange the fried vegetables and oysters on a serving plate. Serve with salt and lemon on the side.