Vegetarian Tempura Frisbee with Shichimi Aioli


Ingredients for 1 appetizer
  • Welna Tempura Batter Mix 40g (4 tbsp)
  • Ice cold water 65g (4.3 tbsp )


Shichimi tartar Ingredients A:

  • Mayonnaise 30g (1oz)
  • Shallots minced 3g (1/2 tbsp)
  • Lemon juice 1 tsp
  • garlic paste 1/4 tsp
  • Shichimi chili 1/4 tsp ( substitute: chili pepper)
  • Broccoli 45 g (1.5oz)
  • Onion sliced 45g (1.5oz)
  • Tomato diced 30g (1oz)
  • Welna Tempura Batter Mix 1 tbsp


  • Frying oil as needed (17g)
  • salt as needed


  1. To make tempura batter combine Welna Tempura Batter Mix with cold water and mix till combined, do not over mix.
  2.  To make shichimi aioli, combine ingredient A and mix.
  3.  To evenly dust vegetable with Welna Tempura Batter Mix, combine 1 tbsp of Welna Tempura Batter Mix with onion and broccoli in a plastic bag, add air and shake.
  4.  Add tomatoes and dusted onions, broccoli to tempura batter to coat.
  5.  Fry vegetables in cluster at 350 F oil till light gold. Serve with shichimi aioli.