Sea anemones
● 12 small anemones
● 100g marinade
● 150g chickpea flour
Yuzu gel
● 140g Yuzu juice
● 80g invert sugar
● 2.5g agar-agar
Tempura by siphon
● 120g fine wheat flour
● 90g cornstarch
● 40 gr trisol
● 7g baking powder
● 250g water
● 75g vodka
● 10g salt
● 5g tandoori spice mix
