{"id":12633,"date":"2026-03-27T18:25:28","date_gmt":"2026-03-27T17:25:28","guid":{"rendered":"https:\/\/www.dutchwasabi.nl\/?p=12633"},"modified":"2026-09-10T16:27:40","modified_gmt":"2026-09-10T14:27:40","slug":"ice-cream-of-langoustine-with-wasabi-leaf-tempura-fried-white-kombu-yuzu-and-pistachio-crumble","status":"publish","type":"post","link":"https:\/\/www.dutchwasabi.nl\/en\/ijs-van-langoustine-met-wasabiblad-tempura-gefrituurde-witte-kombu-yuzu-en-pistachecrumble\/","title":{"rendered":"Ice Cream of Langoustine with Wasabi Leaf Tempura, Deep Fried White Kombu, Yuzu and Pistachio Crumble"},"content":{"rendered":"

Recipe: Eric Miete (chef and co-owner of\u00a0Smart Food Book<\/a>\u00a0and\u00a0Cutting Edge Smart Hospitality Management)\u00a0<\/a><\/em>in association with\u00a0Koppert Cress<\/a><\/em><\/h4>\n

Our fresh wasabi leaves<\/a><\/strong> are grown with care in Dutch greenhouses and are the fastest-growing, most expressive part of the wasabi plant. In this dish, they are made into an airy tempura: a crunchy element that not only adds texture, but also a subtle sharpness and spicy freshness that contrast perfectly with the soft, creamy langoustine ice cream.<\/p>\n

Making an extract from langoustine shells creates a deep, almost brothy flavor that pairs surprisingly well with the soft sweetness of the vanilla. The result is a sweet-hearted ice cream that is both refined and distinct.<\/p>\n

The umami is further deepened with white shiroita kombu from Hokkaido<\/a><\/strong>. This kombu, traditionally used for battera sushi in Osaka, is known for its exceptionally high quality, centuries-old craft and elegant flavor. Instead of its traditional use here, the kombu is cut into fine strips and deep-fried, creating an airy, crunchy element that adds a concentrated, savory depth to the dish.<\/p>\n

The yuzu<\/a><\/strong>, also from our own greenhouse, provides freshness and aroma with notes of tangerine, grapefruit and lemon. A small amount makes a world of difference. The zest provides a bright, fragrant accent that lifts and balances the dish.<\/p>\n

This recipe is best suited (as inspiration) for chefs and the passionate home cook with some experience. See the bottom of the page for a formatting video.<\/p>\n

Langoustine ice cream<\/h3>\n

Ingredients<\/p>\n

    \n
  • Langoustines (meat and shells)<\/li>\n
  • Base of vanilla ice cream<\/li>\n<\/ul>\n

    Preparation<\/h3>\n
      \n
    1. Moisten the langoustines and remove the meat.<\/li>\n
    2. Put the shells and remaining parts in a pan of water and let it soak gently to create a flavorful extract.<\/li>\n
    3. Strain the extract so that only the liquid remains and process into a base of vanilla ice cream.<\/li>\n
    4. Turn this into ice cream.<\/li>\n<\/ol>\n

      Wasabi leaf tempura<\/h3>\n

      Ingredients<\/p>\n

        \n
      • Fresh wasabi leaf (from Dutch Wasabi's own greenhouse)<\/li>\n
      • Tempura batter<\/li>\n
      • Oil (for frying at low temperature)<\/li>\n<\/ul>\n

        Preparation<\/h3>\n
          \n
        1. Dip the wasabi leaf in tempura batter.<\/li>\n
        2. Deep fry at low temperature until crispy.<\/li>\n
        3. Drain.<\/li>\n<\/ol>\n

          Pistachio Crumble<\/h3>\n

          Ingredients<\/p>\n

            \n
          • Pistachio<\/li>\n<\/ul>\n

            Preparation<\/h3>\n
              \n
            1. Prepare a pistachio-based crumble.<\/li>\n<\/ol>\n

              Deep-fried white kombu<\/h3>\n

              Ingredients<\/p>\n

                \n
              • White shiroita battera kombu<\/li>\n
              • Kaffir Lime Leaves powder<\/li>\n
              • Oil (for frying)<\/li>\n<\/ul>\n

                Preparation<\/h3>\n
                  \n
                1. First, cut the white kombu into thin strips, then deep-fry them in oil until crispy.<\/li>\n
                2. Sprinkle with Kaffir Lime Leaves powder.<\/li>\n<\/ol>\n

                  Formatting<\/h3>\n

                  Ingredients<\/p>\n

                    \n
                  • Sakura Cress (optional)<\/li>\n
                  • Fresh yuzu zest (if yuzu is out of season, you can also use lemon, grapefruit, orange, tangerine, or a mix of these)<\/li>\n<\/ul>\n

                    Preparation<\/h3>\n
                      \n
                    1. Place the crispy wasabi leaf tempura on the plate.<\/li>\n
                    2. Place or scoop the langoustine ice cream on top.<\/li>\n
                    3. Spread the pistachio crumble all around.<\/li>\n
                    4. Add the fried white kombu.<\/li>\n
                    5. Grate some fresh yuzu zest over the dish for extra freshness.<\/li>\n
                    6. Optional: top with Sakura Cress.<\/li>\n<\/ol>\n