Yam Recipe
tempura yam, vegan sriracha mayo, cabbage, ponzu, pickled ginger, cilantro (ve)
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Ingredients
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Tempura Yam
Vegan Sriracha Mayo
Accompaniments
Method
Tempura Yam Preparation
- 1
Prepare the Yam
Peel the yams and cut them into thin, uniform slices (about 1/4 inch thick).
- 2
Make the Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, and salt. Gradually whisk in ice water until the batter is smooth and slightly thickened.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Yam
Dip each yam slice in the tempura batter, ensuring it is fully coated. Carefully place the battered yam slices into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown and crispy.
- 5
Drain
Remove the tempura yam from the oil and place them on a paper towel-lined plate to drain excess oil.
Vegan Sriracha Mayo Preparation
- 6
Mix the Ingredients
In a small bowl, combine vegan mayonnaise, sriracha sauce, and lime juice. Mix well until fully combined.
Assembly
- 7
Prepare the Platter
On a serving plate, arrange a bed of shredded cabbage.
- 8
Add Tempura Yam
Place the crispy tempura yam on top of the cabbage.
- 9
Garnish
Drizzle ponzu sauce over the yam, and add dollops of vegan sriracha mayo on the side. Garnish with pickled ginger and chopped cilantro.
