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Tempura cakes with tuna and corn
Winter
Autumn
Summer
Spring
Main courses
Fish
Naturally Brewed Soy Sauce
Japanese fusion
Japanese
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
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
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.
Used products in this recipe
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
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.