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