Ginger-marinated roasted romaine hearts with spicy mayo

Based on 5 ratings
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Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“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 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
20 g ginger
romaine hearts
80 g mayonnaise
½ stalk lemongrass
kaffir lime leaf
100 ml rice vinegar
40 ml lemon squash
3 drops Tabasco (green)
1 tsp lime juice
20 g gochujang
cilantro for garnish
furikake for garnish
salt
Metric
Imperial

Utensils

  • bowl
  • cutting board
  • knife
  • decorating tip
  • whisk
  • piping bag
  • frying pan
  • spatula

Nutrition per serving

Cal
258
Protein
4 g
Fat
16 g
Carb
15 g
  • Step 1/3

    Finely chop the lemongrass and kaffir 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.
    • ½ stalk lemongrass
    • kaffir lime leaf
    • 20 g ginger
    • 100 ml rice vinegar
    • 40 ml lemon squash
    • 3 drops Tabasco (green)
    • romaine hearts
    • bowl
    • cutting board
    • knife

    Finely chop the lemongrass and kaffir 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

    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.
    • 80 g mayonnaise
    • 1 tsp lime juice
    • 20 g gochujang
    • salt
    • decorating tip
    • bowl
    • 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

    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!
    • 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!