Vegetarian Tempura Frisbee with Shichimi Aioli

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Ingredients for 1 appetizer
  • Welna Tempura Batter Mix 40g (4 tbsp)
  • Ice cold water 65g (4.3 tbsp )
Shichimi tartar Ingredients A:
  • Mayonnaise 30g (1oz)
  • Shallots minced 3g (1/2 tbsp)
  • Lemon juice 1 tsp
  • garlic paste 1/4 tsp
  • Shichimi chili 1/4 tsp ( substitute: chili pepper)
  • Broccoli 45 g (1.5oz)
  • Onion sliced 45g (1.5oz)
  • Tomato diced 30g (1oz)
  • Welna Tempura Batter Mix 1 tbsp
  • Frying oil as needed (17g)
  • Salt as needed


  • 1.
    To make tempura batter combine Welna Tempura Batter Mix with cold water and mix till combined, do not over mix.
  • 2.
    To make shichimi aioli, combine ingredient A and mix.
  • 3.
    To evenly dust vegetable with Welna Tempura Batter Mix, combine 1 tbsp of Welna Tempura Batter Mix with onion and broccoli in a plastic bag, add air and shake.
  • 4.
    Add tomatoes and dusted onions, broccoli to tempura batter to coat.
  • 5.
    Fry vegetables in cluster at 350 F oil till light gold. Serve with shichimi aioli.

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