Save to Pinterest Discover the crunch of authentic Seaweed Tempura, a delightful Japanese snack that combines the briny depth of nori with a light, airy batter. This recipe transforms simple seaweed sheets into an irresistible appetizer, perfectly fried to a golden crisp and served alongside a tangy, savory dipping sauce. Whether you are hosting a dinner party or looking for a unique vegetarian treat, these umami-packed bites are sure to satisfy.
Save to Pinterest Making tempura at home can seem intimidating, but the key lies in the temperature and the technique of the batter. By keeping the ingredients cold and the oil hot, you achieve that professional, restaurant-quality finish that makes nori tempura so addictive. Let's dive into the simple steps to create this Japanese classic.
Ingredients
- Seaweed: 8 large nori sheets
- Tempura Batter: 100 g (3/4 cup) all-purpose flour, 30 g (1/4 cup) cornstarch, 1/2 tsp baking powder, 1/2 tsp fine sea salt, 200 ml (3/4 cup + 1 tbsp) ice-cold sparkling water, 1 large egg yolk, chilled
- For Frying: 500 ml (2 cups) neutral oil (canola or sunflower)
- Dipping Sauce: 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp toasted sesame oil, 1 spring onion (finely sliced), 1/2 tsp sesame seeds
Instructions
- 1. Prepare the dipping sauce
- In a small bowl, combine soy sauce, mirin, rice vinegar, sugar, and sesame oil. Stir until sugar dissolves. Add sliced spring onion and sesame seeds. Set aside.
- 2. Cut the nori
- Stack the nori sheets and cut each into quarters to make 32 pieces.
- 3. Mix dry ingredients
- In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
- 4. Prepare the batter
- In a separate bowl, lightly beat the chilled egg yolk, then add the ice-cold sparkling water. Pour this mixture into the flour blend and gently mix with chopsticks or a fork. Do not overmix; the batter should remain slightly lumpy and cold.
- 5. Heat the oil
- Heat the oil in a deep, heavy-bottomed pan to 180°C (350°F).
- 6. Fry the nori
- Dip each nori piece quickly into the tempura batter, allowing excess to drip off, and immediately slide it into the hot oil. Fry in batches to avoid crowding, about 30–45 seconds per piece, until crisp and lightly golden.
- 7. Drain
- Remove with a slotted spoon and drain on paper towels.
- 8. Finish and serve
- Serve warm with the dipping sauce.
Zusatztipps für die Zubereitung
For the best results, ensure the sparkling water is ice-cold. This creates a temperature shock when the batter hits the hot oil, leading to a lighter, more delicate crust. Using chopsticks to mix the batter prevents overworking the gluten, which keeps the tempura from becoming bread-like.
Varianten und Anpassungen
If you prefer a spicier profile, add a pinch of chili flakes directly into the batter. For those who want maximum crunch, you can double-coat the nori sheets. You can also experiment by swapping standard nori for other types of edible seaweeds or adding a touch of aonori (dried seaweed powder) to the flour for extra color.
Serviervorschläge
These crispy seaweed pieces are best enjoyed immediately while still warm. Serve them as a finger food alongside a cold Japanese beer or a cup of hot green tea. They also make a fantastic topping for rice bowls or a side for a bowl of udon noodles.
Save to Pinterest With its satisfying crunch and deep umami flavors, Seaweed Tempura is a testament to how a few simple ingredients can create a sophisticated dish. Enjoy the process of frying these delicate pieces and the wonderful reward of a perfectly crisp Japanese snack.
Recipe Questions & Answers
- → What type of seaweed is ideal for frying?
Large nori sheets are best as they hold the batter well and crisp up nicely without becoming soggy.
- → How do I achieve a light and crispy batter?
Use ice-cold sparkling water and mix the batter gently to keep it lumpy and cold before frying immediately.
- → What oil is recommended for frying?
Neutral oils like canola or sunflower oil work well due to their high smoke point and mild flavor.
- → Can I add extra flavor to the batter?
Yes, a pinch of chili flakes can add a subtle spicy kick without overpowering the delicate seaweed.
- → How should I serve the fried seaweed?
Serve warm alongside a dipping sauce combining soy sauce, mirin, rice vinegar, sugar, sesame oil, and spring onion for a balanced taste.