Japanese-Style Fondue

Ingredients

• 4 egg yolks
• 600 ml ice water
• 300 g flour
• 200 ml fish stock
• 4 tbsp sweet rice wine
• 5 tbsp light soy sauce
• 20 g Ginger
• 1 piece fresh wasabi root (or white radish as substitute)
• 2 lemons
• 12 cooked scampi
• 300 g squid rings (without batter, frozen)
• 6 Spring Onions
• 200 g carrots
• 6 Radishes
• 0.5 cucumber
• 1 bunch parsley
• 1 medium zucchini
• 2 onions
• oil (for wok, for frying)

Instructions

1. 1.

   Remove shells and heads from the cooked scampi. Thaw the squid rings.

2. 2.

   Clean the spring onions, cut off the dark green parts, slice into ~5 cm pieces, and cross‑cut one end to 2 cm depth.

3. 3.

   Peel carrots and julienne into ~5 cm strips, bundle together, secure with parsley stems.

4. 4.

   Wash cucumber, cut into 5 cm pieces, then slice. Fan‑cut one side of each slice without cutting through.

5. 5.

   Wash zucchini and slice.

6. 6.

   Quarter onions and attach each quarter to a wooden skewer.

7. 7.

   Whisk egg yolks with ice water for the dough and fold in briefly.

8. 8.

   Heat fish stock with rice wine and soy sauce in a pot. Grate ginger and wasabi finely. Cut lemons into wedges and distribute all into separate bowls; sauces are mixed individually at the table!

9. 9.

   Heat oil in wok and keep warm on a hotplate.

10. 10.

    At the table dip ingredients into tempura batter and fry in fat. Enjoy with the sauces.