📝 About This Recipe
Inspired by the addictive Japanese 'Noriten', these crispy seaweed snacks bridge the gap between a delicate cracker and a savory tempura. Each sheet of roasted nori is backed with a gossamer-thin layer of spiced batter and flash-fried to create a shatteringly crisp texture that melts on the tongue. Infused with toasted sesame and a hint of spicy togarashi, they are a sophisticated, nutrient-dense alternative to traditional potato chips.
🥗 Ingredients
The Seaweed Base
- 10 pieces Roasted Nori Sheets (high-quality, full-sized sushi grade)
The Crispy Batter
- 1 cup Tempura Flour (sifted; can substitute with all-purpose flour mixed with 2 tbsp cornstarch)
- 3/4 cup Ice Cold Sparkling Water (must be very cold to ensure crispness)
- 1 Egg Yolk (beaten)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Garlic Powder
Frying and Finishing
- 3 cups Neutral Frying Oil (Grapeseed, Canola, or Rice Bran oil)
- 1 tablespoon Shichimi Togarashi (Japanese 7-spice blend)
- 1 tablespoon Toasted White Sesame Seeds
- 1/2 teaspoon Granulated Sugar (to balance the salt)
👨🍳 Instructions
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1
Prepare your workspace by placing a wire cooling rack over a baking sheet to drain the finished snacks. This prevents them from becoming soggy.
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2
Using clean kitchen shears, cut each large nori sheet into 8 equal rectangles (approximately 2x3 inches each).
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3
In a small bowl, whisk together the Shichimi Togarashi, toasted sesame seeds, sugar, and a pinch of salt to create your finishing dust. Set aside.
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4
In a medium mixing bowl, combine the tempura flour, garlic powder, and sea salt. Whisk briefly to aerate.
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5
In a separate measuring cup, mix the ice-cold sparkling water, egg yolk, and sesame oil. The bubbles in the water are key for a light texture.
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6
Pour the wet ingredients into the dry ingredients. Use chopsticks to stir gently for only 10-15 seconds. Do not overmix; lumps are perfectly fine and actually help create the 'crunchy' peaks.
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7
Heat the frying oil in a heavy-bottomed pot or wok until it reaches 350°F (175°C). Use a candy thermometer for accuracy.
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8
Take one piece of nori and dip only one side (the rough side) into the batter. Use a spatula or your fingers to ensure a very thin, translucent coating.
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9
Carefully lay the nori into the hot oil, batter-side down. Fry 3-4 pieces at a time to avoid crowding the pot.
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10
Fry for about 30-45 seconds. The nori will curl slightly and the batter will turn a very pale golden color and become rigid.
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11
Flip the pieces using tongs or a slotted spoon and fry for another 10 seconds on the seaweed side.
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12
Remove the snacks from the oil and immediately place them on the wire rack. While they are still hot and glistening with oil, sprinkle generously with the prepared spice dust.
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13
Repeat with the remaining nori pieces, ensuring the oil temperature returns to 350°F between batches.
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14
Allow the snacks to cool completely for at least 5 minutes; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Use ice-cold sparkling water for the batter; the carbonation creates tiny air pockets that explode in the heat, making the snack lighter. Do not over-batter the nori; a thick layer will result in a chewy snack rather than a crispy one. Maintain a consistent oil temperature; if the oil is too cool, the nori will absorb grease and become heavy. Store leftovers in an airtight container with a silica gel packet (if available) to maintain crispness for up to 3 days. If they do lose their crunch, pop them in a 300°F oven for 2-3 minutes to refresh.
🍽️ Serving Suggestions
Serve alongside a chilled glass of Junmai Ginjo Sake or a crisp Japanese lager. Pair with a spicy mayo dipping sauce (Kewpie mayo + Sriracha + lime juice). Crumble over a bowl of steamed white rice or poke for an instant texture upgrade. Serve as a sophisticated garnish on a Miso Ginger soup. Arrange on a platter with sliced cucumbers and pickled ginger for a light appetizer.