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Tempura Oysters and Ice Plant Salad with Shio Kombu Dressing
Crispy battered oyster with a crunchy and juicy texture paired with ice plant salad tossed in a Shio kombu dressing made with Hellmann's Miso Ponzu Dressing with its umami and refreshingly tart flavor is a perfect combination.
Ingredients
Tempura Oysters and Ice Plant Salad with Shio Kombu Dressing
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱1374.4
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Espuma Batter
Tempura Flour
/g
280.0 g
0%
Iced Water
/ml
420.0 ml
0%
Turmeric Powder
/g
4.0 g
0%
Salt
/g
2.0 g
0%
Cream Charger
/pc
3.0 pc
0%
Oysters
Oysters, shucked
/pc
10.0 pc
0%
Corn Flour
/g
100.0 g
0%
Shio Kombu Miso Dressing
Hellmann's Miso Ponzu Dressing 730ml
/ml
300.0 ml
0%
Honey
/ml
30.0 ml
0%
Mirin
/g
20.0 g
0%
Shio Kombu, chopped
/g
15.0 g
0%
Lemon Juice
/g
6.0 g
0%
Lemon Zest, grated
/g
1.0 g
0%
Oyster and Ice Plant Salad in Shio Kombu Dressing
Cabbage, shredded
/g
300.0 g
0%
Ice Plant
/g
100.0 g
0%
Green Shiso
/g
5.0 g
0%
Shio Kombu Miso Dressing, as above
/ml
150.0 ml
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Espuma Batter
-
Tempura Flour 280.0 g
-
Iced Water 420.0 ml
-
Turmeric Powder 4.0 g
-
Salt 2.0 g
-
Cream Charger 3.0 pc
Oysters
-
Oysters, shucked 10.0 pc
-
Corn Flour 100.0 g
Shio Kombu Miso Dressing
-
Hellmann's Miso Ponzu Dressing 730ml 300.0 ml
-
Honey 30.0 ml
-
Mirin 20.0 g
-
Shio Kombu, chopped 15.0 g
-
Lemon Juice 6.0 g
-
Lemon Zest, grated 1.0 g
Oyster and Ice Plant Salad in Shio Kombu Dressing
-
Cabbage, shredded 300.0 g
-
Ice Plant 100.0 g
-
Green Shiso 5.0 g
-
Shio Kombu Miso Dressing, as above 150.0 ml
Preparation
-
Espuma Batter
- Mix all the ingredients well in a mixing bowl, and transfer into an espuma bottle.
- Charge in cream charger and set aside.
-
Oysters
- Pat dry oysters and coat them in corn flour.
- Discharge espuma batter and cover the oysters in batter.
- Deep fry at 180°C for 3 mins or till golden brown.
-
Shio Kombu Miso Dressing
- In a mixing bowl, mix well all the ingredients and set aside.
-
Oyster and Ice Plant Salad in Shio Kombu Dressing
- Toss shredded cabbage, ice plant, and green shiso with shio kombu salad dressing and plate upon serving.
