Persimmon fritted kekka sauce
How to make it
1
Peel the persimmon, remove the seeds, and cut into 5mm wide combs.
2
Cut the cherry tomatoes into 1/4 cut, add [A] and mix.
3
Mix tempura flour with water, olive oil and salt to make the tempura solution.
4
The cut persimmons are floured with cake flour (not included in the amount), dip them into the batter from [3], put them in oil and fry them.
5
When the bubbles on the surface are small and it becomes quiet, remove them into the bad.
6
Fry 4 pieces of basil in the same oil and remove it into a bud.
7
Place persimmon frits on a plate and place the kettle sauce from [2] on top. Decorate with fried basil and sprinkle with a pinch of salt (not included in the amount) and you're done.
Ingredients for 3 people
-
- persimmon
- 1 piece
-
- Cherry tomato
- 120g
-
[A]
- Chop garlic
- 1/2 tsp
-
- Olive oil
- 1 tablespoon
-
- Lemon juice
- 1 tsp
-
- salt
- A little
-
- Sliced basil
- 1 piece
-
- Balsamic Vinegar
- 10cc
-
[Clothing]
- Tempura flour
- 60g
-
- water
- 90cc
-
- Olive oil
- 5cc
-
- salt
- Small amount
-
- basil
- 4 sheets
