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Bahan-bahan
Espuma Batter
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Tempura Flour 280.0 g
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Iced Water 420.0 ml
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Serbuk Kunyit 4.0 g
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Garam 2.0 g
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Cream Charger 3.0 pc
Oysters
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Oysters, shucked 10.0 pc
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Tepung Jagung 100.0 g
Shio Kombu Miso Dressing
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Madu 30.0 ml
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Mirin 20.0 g
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Shio Kombu, chopped 15.0 g
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Jus Lemon 6.0 g
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Kulit Lemon, yang diparut 1.0 g
Oyster and Ice Plant Salad in Shio Kombu Dressing
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Kobis, dihiris 300.0 g
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Ice Plant 100.0 g
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Green Shiso 5.0 g
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Shio Kombu Miso Dressing, as above 150.0 ml
Penyediaan
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Espuma Batter
- Mix all the ingredients well in a mixing bowl, and transfer into an espuma bottle.
- Charge in cream charger and set aside.
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Oysters
- Pat dry oysters and coat them in corn flour.
- Discharge espuma batter and cover the oysters in batter.
- Deep fry at 180°C for 3 mins or till golden brown.
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Shio Kombu Miso Dressing
- In a mixing bowl, mix well all the ingredients and set aside.
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Oyster and Ice Plant Salad in Shio Kombu Dressing
- Toss shredded cabbage, ice plant, and green shiso with shio kombu salad dressing and plate upon serving.
