Lingua: Italiano

“Niimi” Sturgeon Tempura Flit with Bonini Condiment Affinato

Niimi sturgeon's tempura

Break the cold egg into iced water 500ml and whip it. Take 250ml of egg and water mixture and add the sifted cold flour and stir lightly. Sprinkle cut sturgeons lightly with flour. Adjust the heat to maintain a temperature of 170°, then dip the sturgeon in the batter and slowly put them in the oil and fry them. Try not to damage the batter with the chopsticks to keep the batter crispy and, when the batter becomes crispy and the prawns are cooked through, take them out of the oil. Transfer sturgeons to a serving platter covered with a sheet of paper and serve immediately with tempura lightly salt. Dish up them with edible flowers and 12 years aged Bonini Condiment..
Niimi” is placed in Okayama Pre. in Japan. In these 10 years, Niimi’s fishermen have been making high quality caviar which is exported to France. Their sturgeon meet is very good, too.

250g plain flour
1 egg
500 ml cold water
Niimi’s sturgeon
Bonini Condiment Affinato

This recipe is created by Taro Komiya, chef and owner of HOSHIN-AN restaurant in Kisarazu, Chiba (JAPAN).