Shiso Leaves Tempura Beet, Horecava 2024


  • Brunoise beets
  • Shallots finely chopped
  • Shiso Purple Vinegar
  • Dashi-iri ponzu yuzu
  • Shiso Leaves Purple
  • Zallotti Blossom
  • Oil
  • Brown Sugar
  • Maldon Salt
  • Egg yolk
  • Mustard
  • Lime juice
  • Shiso Leaves Green
  • Sunflower Oil
  • Sweet Peeper
  • Morar Shoots
  • Ghoa Cress
  • Motti Cress
  • Kaffir Lime Leaves powder (recipe)


  • Make a thin tempura mix with sparkling water.
  • Pass the Shiso Leaves Green through the tempura mix and deep fry until crispy (can be kept for at least 1 day).
  • Sauté the shallot in the oil with the beets, Shiso Purple Vinegar, brown sugar, dashi-iri ponzu yuzu, the finely chopped Zallotti Blossom without the stem and shifonade of Shiso Leaves Purple, Shiso Purple Vinegar and maldon salt until evenly shiny and allow to cool.
  • Dip the Shiso Leaves Green in boiling water for a few seconds, squeeze it out crush it with sunflower oil and make a mayonnaise of this with the yolk, mustard lime juice and some salt, keep this in a spray bottle.
  • Dress the Shiso Leaves tempura with the beets, on top of this the Shiso Leaves Green mayonnaise, Motti Cress, Ghoa Cress, the Sweet Peeper, Morar Shoots and Kaffir Lime Leaves powder.
  • Serve.

Recipe: Eric Miete

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