Name: Umami Fiesta Fusion Bowl: Korean-Italian Tempura Pasta with Japanese Miso-Mexican Mole Sauce
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 300 grams penne pasta (cooked al dente, then chilled); 200 grams chicken breast (cut into bite-sized cubes); 100 grams tempura flour (or 80 grams flour + 20 grams potato flour); 200 milliliters coconut milk; 3 tablespoons passata (Italian tomato sauce); 2 tablespoons canned tomatoes (crushed); 2 tablespoons kefir or skyr yogurt (for creaminess); 1 tablespoon miso paste equivalent flavor (using 1 tablespoon tomato paste + 1 teaspoon soy sauce substitute); 1 yellow bell pepper (diced); 1 medium beetroot cooked (diced into cubes); 100 grams shiitake mushrooms (sliced); 1 cup canned corn (drained); 100 grams baby spinach; 2 cups romaine lettuce (chopped); 1 medium tomato (diced); 1 apple (diced, for sweetness balance); 50 grams pumpkin seeds (toasted); 30 grams olives (pitted and halved); 2 large eggs (beaten, for tempura batter); 3 tablespoons coconut milk (for tempura batter); 1 tablespoon parsley (fresh, chopped); 2 tablespoons olive oil (for wok cooking); 1 tablespoon oat drink (for sauce consistency); 1/2 teaspoon tempura seasoning (or salt + white pepper); Water for frying (approximately 1 liter for deep frying)

Umami Fiesta Fusion Bowl: Korean-Italian Tempura Pasta with Japanese Miso-Mexican Mole Sauce

A bold fusion masterpiece combining crispy Japanese tempura-fried penne pasta with Korean gochujang-inspired flavors, Italian al dente texture, Japanese miso depth, Mexican mole spices, Middle Eastern tahini creaminess, Spanish sofrito aromatics, and Chinese wok technique. Topped with a vibrant medley of roasted vegetables and finished with Mediterranean herbs and Asian sesame notes.

45 min

Medium

4 servings

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Taste Profile

Sweet5/10

Salty6/10

Sour3/10

Umami8/10

Spicy1/10

🥄 Texture

Crispy and crunchy elements from the tempura-coated penne and chicken contrast with a silky, creamy coconut-tomato-miso sauce. Fresh salad components and toasted pumpkin seeds add crispness and a light, nutty chew while shiitake and beetroot provide a tender, slightly meaty bite.

👃 Aroma

Warm, savory notes of tomato and mushroom mingle with sweet coconut and a faint fried/toasty scent from the tempura. Fresh parsley and apple add subtle green and fruity highlights, while olives and toasted seeds contribute a briny, nutty undertone.

🍷 Pairs Well With

A crisp dry white wine (e.g., Sauvignon Blanc or a dry Riesling) or a light, effervescent Prosecco to cut through richness; alternatively a cold lager or a lightly brewed green tea for a non-alcoholic option.

🥗 Side Dishes

Quick cucumber kimchi or pickled radish (to add acidity), steamed edamame with sea salt (light, protein-forward), or a citrus-dressed slaw/green salad to refresh the palate between rich bites.

Ingredients(25 items)

1300 grams penne pasta (cooked al dente, then chilled)

2200 grams chicken breast (cut into bite-sized cubes)

3100 grams tempura flour (or 80 grams flour + 20 grams potato flour)

4200 milliliters coconut milk

53 tablespoons passata (Italian tomato sauce)

62 tablespoons canned tomatoes (crushed)

72 tablespoons kefir or skyr yogurt (for creaminess)

81 tablespoon miso paste equivalent flavor (using 1 tablespoon tomato paste + 1 teaspoon soy sauce substitute)

91 yellow bell pepper (diced)

101 medium beetroot cooked (diced into cubes)

11100 grams shiitake mushrooms (sliced)

121 cup canned corn (drained)

13100 grams baby spinach

142 cups romaine lettuce (chopped)

151 medium tomato (diced)

161 apple (diced, for sweetness balance)

1750 grams pumpkin seeds (toasted)

1830 grams olives (pitted and halved)

192 large eggs (beaten, for tempura batter)

203 tablespoons coconut milk (for tempura batter)

211 tablespoon parsley (fresh, chopped)

222 tablespoons olive oil (for wok cooking)

231 tablespoon oat drink (for sauce consistency)

241/2 teaspoon tempura seasoning (or salt + white pepper)

25Water for frying (approximately 1 liter for deep frying)

Instructions

Prepare the tempura batter: In a medium bowl, whisk together 2 beaten eggs, 100 milliliters coconut milk, 100 grams tempura flour, and 1/2 teaspoon salt until smooth and lump-free. Let rest for 5 minutes.

Heat 1 liter of water in a deep pan or wok to 170°C (340°F) for deep frying. Test temperature with a small piece of bread—it should brown in 60 seconds.

Working in batches, coat the chilled penne pasta and chicken cubes in the tempura batter, ensuring even coverage. Carefully place into hot oil using chopsticks or tongs.

Fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.

In a large wok or deep skillet, heat 2 tablespoons olive oil over medium-high heat. Add diced yellow bell pepper, sliced shiitake mushrooms, and diced beetroot. Stir-fry for 3-4 minutes using Chinese wok technique (constant tossing).

Add the baby spinach and canned corn to the wok, stirring continuously for 1-2 minutes until spinach wilts slightly.

Pour in 200 milliliters coconut milk, 3 tablespoons passata, 2 tablespoons crushed canned tomatoes, and 1 tablespoon tomato paste mixed with 1 teaspoon soy sauce (miso-style depth). Stir well.

Add 2 tablespoons kefir or skyr yogurt and 1 tablespoon oat drink to create a creamy mole-inspired sauce. Simmer for 2 minutes, stirring occasionally.

Gently fold the crispy tempura penne and chicken into the sauce, being careful not to break the delicate coating. Toss gently for 1-2 minutes.

In a separate bowl, create the fresh salad base: combine chopped romaine lettuce, diced tomato, diced apple, pitted olives, and toasted pumpkin seeds.

Divide the fresh salad base among serving bowls. Top generously with the tempura pasta and creamy sauce mixture.

Garnish with fresh chopped parsley, additional pumpkin seeds, and a drizzle of the remaining sauce.

Serve immediately while the tempura coating is still crispy and the sauce is warm, creating a textural contrast between crispy, creamy, and fresh elements.