Shiso Purple Tempura Sansho


  • Shiso Leaves Purple
  • Tempura mix
  • Sparkling water
  • Kimchi base
  • Chinese cabbage
  • Carrot
  • Ginger
  • Butter
  • Salt
  • Red onion
  • Sugar
  • Vinegar
  • Beet juice
  • Red beet
  • Sansho Leaves
  • Lupine Cress
  • Ghoa Cress
  • Zallotti Blossom


  • Make kimchi from Chinese cabbage and the kimchi base.
  • Make tempura mix with sparkling water.
  • Pass the Shiso Leaves Purple through the tempura mix and deep fry until crispy.
  • Make a sweet and sour onion from beet.
  • Heat sugar, vinegar and beet juice.
  • Add the red onion to this.
  • Cook for 5 minutes.
  • Vacume.
  • Refrigerate back for use.
  • Make a cream of carrot and ginger by mixing butter, salt, carrot and ginger in a blender.
  • Dress the Shiso Leave Purple with the cream, red onion, kimchi, Sansho Leaves, Lupine Cress, Ghoa Cress and the florets of Zallotti Blossom.
  • Serve.

Recipe: Eric Miete

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