Spitzkohl-Tempura with Miso-Sesame-Mayonnaise Recipe – (ESSEN AND TRINKEN)

For the Mayonnaise, place milk, senf, miso paste, soy sauce and lime juice in a high-speed blender and mix finely with the hand blender. After a standard mix of sesame and rapeseed oil in thin streams, as a creamy mayonnaise is added, then put the hand blender on the side and see it. Unscrew the bowl and set it to low.

Make sure the Spitzkohl calms the temperature of the packaging after packaging and setting. Roast sesame seeds in a pan without fat over medium heat for 3–4 minutes. Put the spring rolls in, wash and lightly cut the white and light green into fine rings.

Roten and green Spitzkohl sets eight parts and jewels long. Fix the Spitzkohlachtel with Holzspießen in such a way that the Blätter zammenhalten, then the Strunk abschneiden. Oil at a temperature of 170–180 degrees (thermometer!). Spitz-cooked skewers are best served with small portions during the Tempura-Mischung cooking, lightly frying them and stirring them for approx. 3–4 minutes until golden brown and crispy. Rinse with a saucepan, remove it with a paper towel and place it back in the oven at 160 degrees (Umluft 140 degrees) on the mittleren Schiene until all the Spitzkohl-Tempura-Spieße comes back.

Limette heiß waschen, trocken reiben and schneiden in Spalten. Make the spitzkohl-tempura-spieße with freshly baked noodles, with fried vegetables and sesame. With Miso-Sesame-Mayonnaise and Limettenpalten-serving.