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Miso aubergine and mizuna tempura with ponzu joyu
Serves 4 as a starter Starters and mains
Ingredients
- 600g short, thin aubergines sliced lengthways 5mm wide
- 250ml sunflower oil
- 2tbsp mild, light miso paste
- 4tbsp potato flour
- 24 mizuna or wild rocket stems, washed and dried
For the tempura batter
- 2 large egg yolks
- 350ml sparkling water
- 150g self-raising flour
- 1tbsp cornflour
- 2tsp bicarbonate of soda
For the ponzu joyu
- 3tbsp mirin
- 120ml tamari
- 7g bonito flakes
- 3tbsp rice vinegar
- juice of 1 large lemon
- 1 sheet dried kombu, cut into 8 pieces
Method
To make the ponzu joyu, place the mirin in a small pan and bring to the boil for 30 seconds. Pour into a bowl, add the rest of the ingredients and cool, cover and chill overnight. Strain into a jar.
Put the aubergine slices in a colander layered with a sprinkling of salt and leave for 30 minutes so the bitter juices drain away. Meanwhile, make the tempura batter. Put the yolks in a large bowl and stir in the sparkling water. Sift the flour, cornflour and bicarbonate of soda over the liquid and mix lightly. Don’t worry if it’s lumpy, this will make the batter lighter.
Rinse the aubergine slices and lay them to dry on some kitchen paper. Heat the oil in a large wok to 170°C/340°F then fluctuate the temperature between 160°C/320°F and 180°C/355°F or use a deep-fat fryer set on 170°C. Smear a little miso paste over one side of each aubergine slice and dust with some potato flour. Dip in the batter then straight into the hot oil and fry for 1 minute (turning halfway through) until just golden. It’s best to do 2 or 3 at a time. Drain on kitchen paper.
Dust the mizuna leaves in potato flour then dip them into the batter a few at a time and fry for about 30 seconds. Drain on kitchen paper. Serve with the ponzu joyu dipping sauce.
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