📝 About This Recipe
Elevate the humble seaweed snack into a gourmet experience with this Nori Tempura, a staple of Japanese 'Otsumami' culture. These delicate sheets are coated in a gossamer-thin, ice-cold batter and fried until they shatter with a satisfying crunch, releasing the deep oceanic flavors of toasted nori. Perfectly balanced with a hint of toasted sesame and a spicy ginger-soy dipping sauce, they are the ultimate sophisticated snack for any gathering.
🥗 Ingredients
The Nori Base
- 10 sheets Roasted Nori Sheets (high quality, sushi grade)
- 2 tablespoons Toasted Sesame Seeds (white or black, for sprinkling)
The Tempura Batter
- 1 cup Cake Flour (sifted and chilled in the freezer for 10 minutes)
- 2 tablespoons Cornstarch (for extra crispness)
- 1 cup Sparkling Water (ice-cold, unopened until the last second)
- 1 Egg Yolk (large, cold)
- 3-4 pieces Ice Cubes (to keep the batter chilled)
Frying & Seasoning
- 4 cups Neutral Oil (Grapeseed, Canola, or Peanut oil)
- 1 tablespoon Toasted Sesame Oil (added to frying oil for aroma)
- 1 teaspoon Fine Sea Salt (or Shichimi Togarashi for heat)
Ginger-Soy Dipping Sauce
- 4 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Rice Vinegar
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1 stalk Green Onion (finely sliced)
👨🍳 Instructions
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1
Prepare the nori sheets by cutting each large square into 4 smaller rectangles or 8 thin strips using sharp kitchen shears. Keep them in a dry place.
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2
In a small bowl, whisk together the soy sauce, mirin, rice vinegar, grated ginger, and sliced green onions to make the dipping sauce. Set aside to let the flavors meld.
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3
Fill a heavy-bottomed pot or a deep fryer with the neutral oil and add the tablespoon of toasted sesame oil. Heat over medium-high heat until it reaches 340°F (170°C).
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4
While the oil heats, sift the chilled cake flour and cornstarch into a medium bowl. Do not mix yet.
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5
In a separate small bowl, lightly beat the cold egg yolk. Pour in the ice-cold sparkling water and stir gently.
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6
Pour the liquid mixture into the flour. Using chopsticks, mix very briefly (about 10-15 strokes). It is essential to leave lumps in the batter; over-mixing develops gluten and makes the snack chewy instead of crispy.
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7
Drop 2-3 ice cubes into the batter to ensure it stays freezing cold while you work.
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8
Dust one side of a nori strip lightly with a pinch of dry flour. This helps the batter cling to the smooth surface.
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9
Dip only one side of the nori into the batter, allowing the excess to drip off. You want a translucent coating, not a thick pancake.
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10
Carefully slide the nori into the hot oil. Fry for only 20-30 seconds. The nori will curl slightly and the batter will turn a very pale gold.
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11
Flip once with tongs or long chopsticks and fry for another 10 seconds. Nori burns quickly, so watch the color closely.
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12
Remove the tempura and place it on a wire cooling rack (not paper towels) to maintain maximum crispness. Sprinkle immediately with sea salt and toasted sesame seeds.
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13
Repeat in small batches, ensuring the oil temperature returns to 340°F between each set.
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14
Serve immediately while warm and shatteringly crisp with the prepared dipping sauce on the side.
💡 Chef's Tips
Use sparkling water instead of still water; the carbonation creates tiny air pockets for a lighter texture. Never over-mix the batter; lumps are your friend when it comes to authentic Japanese tempura. Keep your ingredients as cold as possible; the 'thermal shock' of cold batter hitting hot oil creates the signature lacy crust. Only batter one side of the nori to allow the beautiful dark green color of the seaweed to show through on the other side. Use a wire rack for draining; paper towels trap steam which can make the bottom of your tempura soggy.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese Lager or a dry Junmai Ginjo Sake. Serve alongside a bowl of steamed edamame tossed in sea salt. Use as a crunchy garnish for a spicy tuna poke bowl or a bowl of miso ramen. Arrange on a platter with a small mound of grated daikon radish and wasabi for an elegant appetizer. Pairs beautifully with a chilled green tea or matcha over ice.