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Veggie Tempura with Spicy Yuzu Kosho Sauce: by Sophia Roe

Veggie Tempura with Spicy Yuzu Kosho Sauce: by Sophia Roe

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!

What Does it Taste Like?

Light, crisp, citrusy and bright.

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