Veggie Tempura with Spicy Yuzu Kosho Sauce: by Sophia Roe

Name: Veggie Tempura with Spicy Yuzu Kosho Sauce: by Sophia Roe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 cup Mayo; 1 tsp Yuzu Kosho; 2 tbsp Chili Oil; 2-3 tbsp Chopped Chives; 2 qts Neutral Oil for Frying; 2 tbsp Yuzu Juice (Yuzuco used here); 1 cup Unbleached all-purpose flour; 3/4 cup Rice Flouru (or Cornstarch); 1 Egg; 1 3/4 Cups Ice Cold Spindrift; Kosher Salt; 1 tsp Mushroom Powder (Optional); A wide range of spring/summer produce (asparagus, radish, purslane, zucchini, mushrooms, peppers)

We teamed up with Sophia Roe to celebrate the launch of our new Yuzu Mandarin flavor — and she created the ultimate summer recipe inspired by its citrusy brightness: Summer Tempura with Spicy Yuzu Kosho Sauce. 🍋🔥

Made with real, fresh-squeezed yuzu sourced from Kochi, Japan, our Yuzu Mandarin is made the hard way — and pairs perfectly with crispy seasonal produce and a zippy dipping sauce.

Get the full recipe below and stock your fridge with this limited-time flavor while it’s here.

Ingredients

Veggie Tempura with Spicy Yuzu Kosho Sauce: by Sophia Roe

1. 1 cup Mayo
2. 1 tsp Yuzu Kosho
3. 2 tbsp Chili Oil
4. 2-3 tbsp Chopped Chives
5. 2 qts Neutral Oil for Frying
6. 2 tbsp Yuzu Juice (Yuzuco used here)
7. 1 cup Unbleached all-purpose flour
8. 3/4 cup Rice Flouru (or Cornstarch)
9. 1 Egg
10. 1 3/4 Cups Ice Cold Spindrift
11. Kosher Salt
12. 1 tsp Mushroom Powder (Optional)
13. A wide range of spring/summer produce (asparagus, radish, purslane, zucchini, mushrooms, peppers)

Directions

• 20 Minute Prep • Makes 2

1. Combine mayo, yuzu kosho, yuzu juice, yuzu kosho, chili oil and chives in a bowl. Set aside.
2. Heat natural oil over high heat in a large heavy bottom pot until 350F (Remember when frying not to overcrowd the pot, as this can lower the oil temperature and lead to greasy tempura)
3. Whisk flour, rice flour together, mushroom powder, and salt in a large bowl.
4. Gently whisk in eggs and soda water to your flour mixture until smooth-ish batter is formed. (there may still be a few clumps, this is okay!)
5. Working in batches, submerge veggies in batter, turning to coat. (Make sure you allow excess batter to drip off, as too much will make the cook time longer and render a soggy result).
6. Fry veggies about 3-4 minutes, agitating regularly to ensure veggies don’t burn.
7. Transfer fried veggies to wire rack, and season with salt.
8. If you’re feeling fancy you can also toss tempura veggies with chopped chives or herb of your choice
9. Dip those veggies in your spicy yuzu kosho sauce and enjoy!