Recipe SHOJI AGE - Epicureans
www.remycointreaugastronomie.com
Discover the recipe for vegetable tempura with ponzu sauce and Cointreau created by chef Samuel Albert. Preparation steps: tempura paste, ..
Ingredients
- 100 g tempura preparation
- 20 g cold water
- 2 ice cubes
- 10 okras
- 10 lotus slices
- 10 shizo leaves
- 20 shiitakes
- Daikon
- Orange
- 10 cl dashi broth
- 10 cl soy
- Juice of one orange
- 4 cl rice vinegar
- 5 cl Cointreau® 40%
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