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Garnish Preparation

  • Spring Onion 2 pc
  • Green Asparagus 20 pc
  • Aubergine 1 pc
  • Courgette 1 pc
  • Shitake Mushrooms 20 pc
  • Sole fillets 10 pc

Sauce Preparation

Batter Preparation

  • Tempura flour 200 g
  • Ice Water 320 g
  1. Garnish Preparation

    1. Clean the vegetables.
    2. Cut the onions and the asparagus in half and cut the aubergine and courgette into thick julienne strips.
    3. Cut a cross on the surface of the shiitake mushrooms and cut the sole fillets into wide strips.
  2. Sauce Preparation

    1. Dilute Knorr Demi-Glace with water
    2. Combine the soy sauce, Bango, garlic, chilli sauce and ginger syrup in a saucepan.
    3. Bring the mix to a boil and then add the demi-glace.
    4. Add the sesame seeds to the sauce.
  3. Batter Preparation

    1. Mix the tempura flour with the ice water.
    2. Dip the sliced vegetables and the sole fillets in the batter and deep fry briefly.
    3. Remove the tempura from the oil and drain on paper towels.
  4. Presentation

    1. Put the tempura on the plates.
    2. Serve the tempura immediately with the sauce on the side.
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