Teriyaki burger with tempura vegetables, kale, spring onions and lemon-nori dip

Name: Teriyaki burger with tempura vegetables, kale, spring onions and lemon-nori dip
Ingredients: 75 ml CHEF Liquid Concentrate mushroom; 200 ml low-salt soy sauce; 100 ml Honey; 100 ml Water; 50 ml Lime juice; 10 units.items Garden Gourmet vegan sensational burgers; 100 ml Vegetable oil; 40 g roasted sesame seeds; 2 units.items nori seaweed sheets; 2 units.items Lemons; 500 g tofu; 2 Vegetable oil; 20 units.items Spring onions; 500 g Kale; 300 g Wheat flour; 3 Baking powder; 4 ice water; 200 g Rice flour

This Japanese teriyaki burger with tempura vegetables, kale, and spring onions is served with a lemon nori dip.This Japanese recipe is for 10 people.

Ingredients

200mllow-salt soy sauce

100mlHoney

100mlWater

50mlLime juice

10units.itemsGarden Gourmet vegan sensational burgers

40groasted sesame seeds

2Vegetable oil

100mlVegetable oil

2units.itemsnori seaweed sheets

2units.itemsLemons

500gtofu

20units.itemsSpring onions

500gKale

300gWheat flour

3Baking powder

4ice water

200gRice flour

Preparation

Bring the Liquid Concentrate Mushroom to a boil together with the soy sauce, honey, water, and lime juice and let it simmer gently for 5 minutes.
Fry the burgers in a hot pan with oil for 3-4 minutes per side to a core temperature of 74°C.

Finely chop the nori seaweed.
Use a microplane to zest the lemon and squeeze out the juice.
Blend the tofu with the lemon and oil into a smooth puree.
Pour into a bowl and stir in the nori seaweed.

Clean the spring onions and kale and rinse them thoroughly. Spin off excess water with a salad spinner and remove the last bit of water with a towel.
Mix the flour and baking powder, then add the water. It doesn't matter if the tempura batter is lumpy.
Heat the oil in a pan to 180°C.
Toss the vegetables first in the rice flour and then in the tempura batter. Place the vegetables in the hot oil and fry until crispy.
Remove them from the oil and place on paper to absorb the fat. Repeat the process until all the vegetables are fried.