Corn pulp tempura
I tried frying corn pulp with vegetables added.
The corn silk becomes very fragrant when fried and makes a great snack.
The corn silk becomes very fragrant when fried and makes a great snack.
How to make it
1
Pour 1 tablespoon of olive oil over corn okara, shredded carrots, and shiitake mushrooms and fry over heat
2
Once the vegetables have softened, add the bacon cut into bite-sized pieces and continue frying, then season with light soy sauce and mirin
3
Mix well with a spatula to remove excess moisture, and remove from the heat once it has formed a lump
4
Drop the corn silk into hot oil at about 170°C and deep fry for about 15 seconds, then remove. Turn off the heat and remove the fried silk again. Once it has turned dark brown, remove it to a tray and sprinkle a light layer of salt over it
5
The dish is topped with a high pile of fried okara and fried beards
material
-
- for corn pulp, Please refer to our other recipe
- 120g
-
- Shredded carrots
- 20g
-
- Shredded shiitake
- 20g
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- bacon
- 30g
-
- Light soy sauce
- 1 tsp
-
- Mirin
- 1 tsp
-
- corn silk
- 2-3 pieces
-
- Fried oil
- Appropriate amount
-
- salt
- A pinch
[PR]
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