Spring onion tuile
A beautiful tuile with spring onion. This tuile tastes like the spring onion that is in your in ramen. For the spring onion purée, use the green parts. Chop finely, vacuum seal and steam for 25 minutes at 100°C, then blend until smooth.
In this recipe we use Tamasan Potato Starch for its neutral taste, smooth thickening power, and glossy finish. Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Makes 450g of the base.
Allergens and dietary requirements
- Vegan
Ingredients
400
g
bosui, puree30
g
isomalt15
g
glucose powder22
g
potato starch5
g
saltPreparation method
- Blend all ingredients together until smooth in the thermoblender.
- Place in a saucepan and bring to the boil while stirring, so that the potato starch starts to bind.
- Spread the mass in tuile mats or over a silicone mat.
- Place in the oven at 60°C for 1 hour and gently release from the mould or mat.
- Now deep-fry in fresh oil at 90°C for about 15 seconds.
- Now bake the tuiles in the oven at 90°C for 1 hour, then dry at 60°C until completely dry.
- Store in an airtight container.
Serving suggestions
- Delicious in a dish with sushi rice, salmon, and ginger.
- Pairs well with corn, jalapeño, and avocado.
- Perfect with ginger, red pepper, and black sesame.
