Tempura turkey tenders with ponzu

Chef

Preparation	50’
Difficulty	Easy
Game	Pheasant
Calories	400 - 500
Activity	Running M 39’, F 55’
People	4
Wine pairing	Trebbiano d’Abruzzo Superiore DOC

Ingredients

N 2 turkey tenders

For the seasoning
mL 40 soy sauce
mL 40 sake
G 10 minced ginger
G 5 minced garlic

For the tempura batter
G 50 flour
G 50 potato starch
mL 250 water
N 1 egg

For the ponzu sauced
mL 80 soy sauce
mL 50 yuzu juice (or lemon juice)
mL 15 rice wine vinegar
G 15 sugar

Kcal 437*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Mix seasoning ingredients, set aside. Mix ponzu sauce ingredients, stir until sugar is dissolved.
Remove tendon from tenders. Cut tenders in half lengthwise and tenderize with a mallet until ¼ thick. Mix with seasoning and refrigerate for 2-4 h.
Preheat frying oil to 180 °C (356 °F).
Mix tempura batter with chopsticks or fork. Stir lightly- overmixing will cause the gluten to bind and create a “doughy” batter. There will be clumps in the batter, this is normal. Keep the batter cold until use.
Remove tenders from seasoning and shake off excess. Dip in tempura batter and fry for 2-4’until just golden brown. Work in small batches and allow oil to heat back up before frying another batch. Rest cooked tenders on a wire rack or paper towel lined plate.
Serve hot with ponzu.

Tempura turkey tenders with ponzu

Ingredients

Preparation

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