Enoki Blooms
Ingredients
- 1/8 teaspoon saffron threads
- 4 (1-inch) pieces fresh ginger, peeled
- 6 (1-inch) pieces fresh turmeric, peeled
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 3 1/2 teaspoons kosher salt, divided
- 1 cup neutral oil (such as grapeseed)
- Canola oil, for frying
- 1 tablespoon shichimi togarashi
- 1 teaspoon smoked paprika
- 1 1/2 cups fresh sour orange juice (see Note)
- 2 fresh enoki mushroom bunches (about 8 ounces), each bunch halved though root end
- 1 1/2 cups cornstarch (about 6 3/4 ounces)
- 1/4 cup thinly sliced fresh chives
Organization Tags
Tags easily organize your Recipe Library
Comments