“ Kisu Hiraki tempura with lemon mayo sauce ”
Tempura
Ingredients:
• 1 pack of Kisu Hiraki
• 150 g all-purpose flour
• 150 ml cold water
• 1 egg yolk
• 1 tbsp Japanese soy sauce
• 3 tbsp mayonnaise
• 3 tbsp lemon juice
• 1 tsp lemon peel
Instructions:
1. Combine all-purpose flour with cold water, add egg yolk then stir well.
2. Preheat oil until hot. Put the fish in the mixture. Deep fry the fish until golden brown.
3. Sprinkle seaweed on the fried fish.
4. Mix Japanese soy sauce, mayonnaise, lemon juice, and lemon peel together for the sauce.
