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Tempura cakes with tuna and corn

Tempura cakes with tuna and corn

Ingredients for 4 portions

1 can Tuna in water (180g)
100 g Corn
1 pc Small onion
1/2 tsp Fish stock dashi or bullion
70 g Wheat flour
1 pc Egg yolk
100 ml Cold water
100 g Ketchup
100 g Mayonnaise
20 ml Kikkoman Naturally Brewed Soy Sauce
5 ml Lemon juice
few drops TABASCO® Pepper Sauce

Preparation

Chop onion finely and sprinkle with wheat flour. Remove all water from tuna and corn. Put cold water and egg yolk into a bowl and mix. Add flour and mix again.

Add finely chopped onion, tuna and corn and mix all ingredients. Form small pancakes with tablespoon and fry at 170°C.

Serve with Japanese style Aurora sauce.