Ingredients
- Prawn White Cleaned 21*25 265g
- Baby Corn Whole 90g
- Lady Finger (Okra) 90g
- Enoki Mushroom 90g
- Rice Japanese 665g
- Tempura and Noodle Sauce 220ml
- Soyabean Tofu Normal 90g
- Takuan Radish (Pickle) 90g
- Kyuri Red/Shibazuke (Cucumber) Pickle 132g
- Marukome Miso Red 80g
- Flour Tempura 200g
- Wakame Dry 45g
- Spring Onion 10g
Preparation
- Cook the Japanese rice
- Cut the vegetables (baby corn, ladyfingers, taro, enoki mushrooms) into bite-size pieces and thoroughly wash the white prawn (keep the tail attached)
- Mix the tempura flour with cold water. Heat a large amount of oil into a high heat in a deep wok
- When the oil is ready for frying, dip the vegetables & the prawns firstly into normal flour and then into the tempura batter. Proceed to deep fry till lightly golden and drain off the excess oil
- Boil the fish stock in a medium-high heat and add the Marukome red miso paste to the boiled water and whisk until its smooth
- Add the soybean tofu with chopped spring onion. Sprinkle the wakame right before serving to preserve the aroma and colour
- Plate it up by placing the Japanese rice on a bowl with the tempura and drizzle the tempura and noodle sauce on top and serve it with Shibazuke and Takuan
