How to make Vegan "Ebi" Mayo

Cut the stems of shiitake mushrooms for the vegan "ebi"

Mix miso paste with lemon, water and garlic

Mix starch with nori flakes

Whisk flour with sparkling water

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Dip the ebi pieces in the miso, starch, and then tempura batter

Fry the ebi pieces in hot oil until golden

Drain excess oil on kitchen paper

Drizzle with vegan sriracha mayo and enjoy

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