Ginger-marinated roasted romaine hearts with spicy mayo
"A very simple and fast dish that will surprise you. Vegetarians should leave off the furikake, a Japanese spice mixture consisting of dried and grated fish (bonito or katsuobushi), white sesame seeds, seaweed, sugar, and salt."
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
2 bowls (small), cutting board, knife, decorating tip, whisk, piping bag, frying pan, spatula
Nutrition per serving
Step 1/3
- ½ stalk lemongrass
- 1 Makrut lime leaf
- 20 g ginger
- 100 ml rice vinegar
- 40 ml lemon squash
- 3 drops Tabasco
- 2 romaine hearts
- bowl (small)
- cutting board
- knife
Finely chop the lemongrass and lime leaf. Thinly slice the ginger and add to a bowl with the lemongrass and lime leaf. Add rice vinegar, lemon squash, and green Tabasco. Swirl to combine. Quarter the romaine hearts and trim the very bottom of the stalk, if needed. Add the romaine to the marinade and swirl to combine. Set aside.
Step 2/3
- 80 g mayonnaise
- 1 tsp lime juice
- 20 g gochujang
- salt
- bowl (small)
- decorating tip
- whisk
- piping bag
In another bowl, whisk the mayonnaise, lime juice, gochujang, and some salt. If you wish, for serving, transfer to a piping bag fit with a small, round decorating tip.
Step 3/3
- cilantro (for garnish)
- Furikake (for garnish)
- frying pan
- spatula
Remove the romaine from the marinade and fry in a frying pan over high heat for approx. 30 sec. on each side. Serve with the mayonnaise and garnish with cilantro leaves and furikake. Enjoy!
Enjoy your meal!
