the SPREAD - tatar på tempeh

Medel

the SPREAD - tatar på tempeh

Medel

Det här receptet föddes under Bärtas lansering på TAK – en kväll fylld av smaker, kreativitet och nyfikenhet. Bakom rätten står den kreativa kocken Hyun, som med lekfull precision lät Bärtas unika karaktär ta plats i varje komponent. Resultatet är en modern tolkning av en "råbiff" där enkelhet i tempeh möter djup i umamirik smaksättning. Serveras med fördel på en skriva smörstekt rågbröd. Råd från kocken Huyn: Consider this recipe your foundation! Cooking is an evolving process, so feel free to experiment with these flavors and explore your own creativity. Whether you want to dial up the heat with more chili, add a hit of acidity with lime juice, or introduce toasted sesame oil for a nutty finish, the kitchen is your playground. Don't be afraid to adjust the ratios until it fits your personal palate perfectly. YOU are the chef!

I samarbete med

Bärta

Ingredienser

Tempeh (roughly chopped)500 g
Shallot (brunoise)100g
Garlic (minced)25g
Ginger (brunoise)50g
Lemongrass (finely chopped)2 pcs
Red Chili (sliced/chopped)1 pcs
Shiitake Mushrooms (brunoise)50g
Ketjap Manis10g
Soy Sauce40g
Mushroom Soy10g
Muscovado Sugar10g
Gochugaru (Korean chili flakes)5g
Rapeseed OilAs needed for frying
Rågbrödett par skivor
Smör30-50 g att steka brödet i

Gör så här

Prep the Tempeh: Roughly chop the tempeh into small, irregular bits. This creates more surface area for maximum crunch.
Deep Fry: Heat the rapeseed oil to 150°C. Fry the tempeh until it reaches a deep golden brown. Drain well on paper towels.
Sauté the Aromatics: In a clean pan with a splash of oil, add the shallots, garlic, ginger, lemongrass, chili, and shiitake. Sweat them over medium heat until fragrant and the mushrooms have released their moisture.
Glaze and Finish: Toss the fried tempeh back into the pan. Pour in the ket-jap manis, soy sauce, mushroom soy, muscovado sugar, and gochugaru.
Reduce: Stir constantly over medium-high heat until you have the perfect consistency according your preference.
Servera gärna på en skiva smörstekt rågbröd.

the SPREAD - tatar på tempeh

Medel

the SPREAD - tatar på tempeh

Medel

I samarbete med

Bärta

Ingredienser

Tempeh (roughly chopped)500 g
Shallot (brunoise)100g
Garlic (minced)25g
Ginger (brunoise)50g
Lemongrass (finely chopped)2 pcs
Red Chili (sliced/chopped)1 pcs
Shiitake Mushrooms (brunoise)50g
Ketjap Manis10g
Soy Sauce40g
Mushroom Soy10g
Muscovado Sugar10g
Gochugaru (Korean chili flakes)5g
Rapeseed OilAs needed for frying
Rågbrödett par skivor
Smör30-50 g att steka brödet i

Gör så här

Prep the Tempeh: Roughly chop the tempeh into small, irregular bits. This creates more surface area for maximum crunch.
Deep Fry: Heat the rapeseed oil to 150°C. Fry the tempeh until it reaches a deep golden brown. Drain well on paper towels.
Sauté the Aromatics: In a clean pan with a splash of oil, add the shallots, garlic, ginger, lemongrass, chili, and shiitake. Sweat them over medium heat until fragrant and the mushrooms have released their moisture.
Glaze and Finish: Toss the fried tempeh back into the pan. Pour in the ket-jap manis, soy sauce, mushroom soy, muscovado sugar, and gochugaru.
Reduce: Stir constantly over medium-high heat until you have the perfect consistency according your preference.
Servera gärna på en skiva smörstekt rågbröd.