Mackerel tempura

by Endo Kazutoshi
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Ingredients

Fish & Shellfish

  • 1 mackerel, best quality

Speciality Ingredients

  • 40g of shio koji
  • 150g of dashi
  • 1/4 myoga, julienned

Store Cupboard

  • 100g of plain flour
  • 1 egg yolk
  • 160g of plain flour

Oils & Vinegars

  • 360g of vegetable oil
  • 40g of sesame oil

Beverages

  • 500ml of water, (cold)
  • 30g of mirin

Cooking Sauces

  • 30g of light soy sauce

Fruit & Vegetables

  • 110g of daikon radish, peeled and very finely grated into daikon oroshi

Salad & Fresh Herbs

  • 1/2 tsp chopped chives

  • 1 Japanese sudachi lime, finely sliced into wheels