Tempura flour

Don't be scared by the abundance of ingredients, it's not difficult to cook at all. Chef Glen Ballis cooked this squid when he headed the kitchen at Magura Asian Bistro.

One of the most popular fast foods in South Korea is twigim: vegetables, fruits, squid, crabs and other things in starch and batter, deep-fried. It is eaten with hands, dipping in sauce. We found a very good twigim in the Moscow restaurant K-grill, a new project by Alexander Kan and Iliodor Marach. And we asked its chef Dmitry Son to share the technology.

Avocado fries in almond batter are a modern gastronomic discovery that combines the tenderness of avocado with a crunchy nut crust. This recipe is inspired by the trend towards healthy fast food, offering a refined alternative to classic snacks. The dish's flavor is a harmonious blend of the creaminess of avocado, the light sweetness of almonds, and the spiciness of spices. Thanks to the soft batter made from almond milk and tempura flour, the avocado slices acquire an airy texture, while the almond coating adds a rich nutty aroma. This snack is perfect as an appetizer or complement to fresh salads and sauces. A great choice for gourmets who appreciate original flavor combinations and healthy ingredients.

Hedgehogs made from rabbit with corn is a delicate dish of Russian cuisine, combining the airy texture of rabbit mince with the rich flavor of creamy sauce. Historically, rabbit meat was valued for its lightness and sophistication, and the combination with white wine and pâté gives these cutlets a special depth of flavor. Stewing in aromatic sauce makes the hedgehogs extraordinarily tender, while the finishing touch – fried corn kernels and onion rings – adds zest and a crispy texture. They can be served as a standalone dish or accompanied by a light garnish. Rabbit hedgehogs are a true delight for connoisseurs of delicate and harmonious flavors.

Tofu and sesame salad is a harmonious blend of fresh vegetables, crispy tofu, and aromatic sesame. Its roots trace back to European cuisine but are inspired by Asian traditions. Fried sweet peppers, tender cucumbers, and sharp onions create a vibrant flavor enhanced by a spicy dressing of soy sauce, citrus juices, and spices. Tempura gives the tofu an appetizing crispy crust while toasted sesame adds nutty notes. This salad not only pleases the eye but is also perfect for a light dinner or healthy snack. With its balance of freshness, spiciness, and richness, it leaves a pleasant aftertaste and offers gastronomic delight.

Jeremie Uruty's pumpkin cream soup is an exquisite French dish that combines the tenderness of pumpkin with the spice of anise and cinnamon, along with exotic notes of coconut milk and lemongrass. Its origin is linked to the desire to blend classic European cooking techniques with Eastern aromas, creating a harmony of flavors. The soup has a velvety texture, a light sweetness from the pumpkin, and a refined spicy aroma complemented by crispy fried onions and fresh watercress salad. It warms on cool evenings and surprises with its depth of flavor nuances. This dish is perfect for both a cozy home dinner and a festive table, highlighting a love for gastronomic experiments and refined culinary traditions.

Crispy salmon roll is a refined dish of Japanese cuisine that combines the tenderness of fish, the creamy texture of avocado, and the crunchy tempura crust. This roll is inspired by traditional sushi but with hints of modern gastronomy, offering a rich flavor and harmony of textures. Salmon adds freshness, avocado provides softness, and tempura gives a crispy structure. Bright tobiko and sesame decorate the roll, adding subtle nutty and salty notes. Perfect as a festive dish or an exquisite treat for lovers of Japanese cuisine. Served with wasabi and ginger for flavor balance, the cooking process becomes an art that unites precision and culinary imagination.

Tempura fried sea devil roll is an amazing combination of crispy texture and delicate sea flavor. The sea devil, known for its dense and juicy meat, is fried in a light tempura batter, creating a crispy golden crust. Inside the roll, it harmoniously combines with fragrant rice, soft mayonnaise, and spicy flying fish roe and masago that add vibrant marine flavor notes. Dill nori seaweed and sesame give the dish additional depth. This roll became popular thanks to Japanese chefs experimenting with Western cooking techniques. Its exquisite appearance and rich taste make it a great choice for festive dinners or special occasions.

The word "tempura" is of Portuguese origin, or more precisely, Latin, meaning "times". This is how Portuguese missionaries designated the time of fasting. They also shared with the Japanese the recipe for making Lenten food very tasty with the help of batter and deep-frying. In principle, you can fry anything that comes to hand this way.

Fritto misto is a vibrant example of Italian culinary mastery, skillfully combining seafood and crispy batter. This recipe hails from the Italian coast, where the freshness of ingredients plays a key role. The crunchy crust of light tempura batter perfectly complements the tenderness of sea bass and tiger shrimp, revealing their natural flavor nuances. Served with an aromatic sauce that captures the depth of soy sauce, the sweetness of sake, and spicy notes of ginger, the dish becomes even richer. Zucchini adds freshness and balances textures while cilantro provides bright herbal accents. Fritto misto is not just an appetizer but a true work of gastronomic art that can adorn any table with its rich flavor and elegant presentation.

Ebi-satoimo-shinjo is a refined dish of Japanese cuisine that reflects the harmony of textures and flavors. These exquisite patties made from shrimp and satoimo, tender Japanese taro, are infused with the aroma of garlic and ginger. A hint of pine nut adds a light nutty note, while butter provides creaminess. Fried in airy tempura batter, they achieve a crispy crust that contrasts with the delicate filling. Served with a spicy sauce based on soy sauce and mirin enriched with umami from bonito flakes. Daikon mixed with tomato sauce adds a refreshing tang, while crispy asparagus complements the dish's freshness. Ebi-satoimo-shinjo is not just a treat but an art of flavors born in Japanese culinary traditions where each ingredient plays its unique role in creating true gastronomic pleasure.

Bento is not just food but an art of Japanese gastronomy embodied in a compact lunch box. Its roots go back to ancient times when Japanese people took portioned meals on the road. In the modern world, bento is a harmony of flavors and textures. This recipe features juicy chicken fillet baked to a golden crust alongside tender tuna tartare and crispy tempura vegetables. The rice round adds a textural twist, while fresh vegetables complement the flavor palette. This dish not only pleases the eye but also satisfies without excess heaviness, making it an ideal choice for balanced nutrition.