Maitake frit with herb sauce

Italian
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Kataoka Mamoru
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The remaining herb sauce is very tasty when used as a sauce for fish or meat dishes.
Celery leaves contain moisture, so when placed in oil, they make a loud snap. Please be careful when frying.
Cooking time: 15 minutes
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How to make it
1

Put all the ingredients for the herb sauce in a blender to make the sauce. If the finish is hard, adjust it with olive oil.

2

Shake the maitake mushrooms into a size that is easy to eat by hand and sprinkle them all over with flour. The tempura flour is in a water-soluble solution as indicated and spread it in the floured maitake mushroom.

3

Heat the oil to 170°C, fry the celery leaves for about 30 seconds, then remove them in a batter.

4

Add the soybean to the same oil and fry. Fry for about 2.5 minutes until everything is golden brown, then remove into a batter and sprinkle all the salt.

5

Take the herb sauce on a brush and spread it on a plate like a drawing.

6

Arrange the maitake mushrooms on top, topped with celery leaves, and pour lemon juice into it to finish.

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