# @sophia_roe on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DLXmpb6O_c1
- **Gondola URL:** https://gondola.cc/posts/67949743-sophia-roe-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/a3bffaa786.jpg
- **Posted:** 2025-06-26T15:22:59.000+00:00
- **Account Owner:** i am sophia (@sophia_roe) — https://gondola.cc/sophia_roe

## Caption

Summer Tempura with Spizy Yuzu Kosho Sauce
—
It’s finally summer, which means the farmers market is bursting with everything we spent all winter craving. The dreamiest thing to pair with all the bright summer produce this time of year is of course, yuzu. #SpindriftPartner
—
When I tried the new Yuzu Mandarin drinkspindrift - made the hard way, with real fresh squeezed yuzu sourced from Kochi, Japan - I was inspired to create a light and crisp batch of summer veggie tempura to match its citrusy brightness. This recipe + an ice-cold Spindrift Yuzu Mandarin and you’ve got yourself a party.
— —
Summer Tempura with Spizy Yuzu Kosho Sauce
Ingredients
SPICY YUZU KOSHO SAUCE
1 cup mayo
1 tsp yuzu kosho
2 tbsp yuzu juice (I used Yuzuco)
1 tbsp chili oil
2-3 tbsp chopped chives
process.
Combine mayo, yuzu juice, yuzu kosho, chili oil, and chives in a bowl. Set aside. 
SUMMER TEMPURA
a wide variety of spring/summer produce (asparagus, radish, purslane, zucchini, mushrooms, peppers, etc)
2 quarts neutral oil for frying
1 cup unbleached all-purpose flour
3/4 cup rice flour (or cornstarch)
1 egg
1 3/4 cups ice cold seltzer water
Kosher salt
1 tsp mushroom powder (optional)
— —
Process
Heat neutral oil over high heat in a large heavy bottom pot until 350F (Remember when frying not to overcrowd the pot, as this can lower the oil temperature and lead to greasy tempura)
—
Whisk flour, rice flour together, mushroom powder, and salt in a large bowl. Gently whisk in eggs and soda water to your flour mixture until smooth-ish batter is formed. (there may still be a few clumps, this is okay!) still be dry clumps of flour remaining.
—-
Working in batches, submerge veggies in batter, turning to coat. (Make sure you allow excess batter to drip off, as too much will make the cook time longer and render a soggy result)  Fry veggies about 3-4 minutes, agitating regularly to ensure veggies don’t burn. Transfer fried veggies to wire rack, and season with salt. *If you’re feeling fancy you can also toss tempura veggies with chopped chives or herb of your choice :) Dip those veggies in your spicy yuzu kosho sauce and enjoy!

## Stats

- **Views:** 0
- **Likes:** 3,683
- **Shares:** 0
- **Comments:** 53

## Tags

spindriftpartner

---
Copyright (c) Gondola