NOBU'S TEMPURA
This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 24
Steps:
- Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain.
- In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees. Place flour in a pie plate; set aside.
- Prepare Tempura Batter; Combine egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.
- Prepare Traditional Dipping Sauce; Combine dashi, soy sauce, and mirin in a small saucepan; heat until just before boiling point. Remove from heat; let cool slightly. Pour into a small serving bowl; add about 1 tablespoon each daikon and ginger.
- In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot, until lightly golden and cooked through. (Leave enoki and shiitake mushroom caps plain, battering just stems.) Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches. Repeat with remaining ingredients.
- Transfer vegetable and shrimp tempura to a serving platter; serve with traditional dipping sauce. Place sea urchin tempura on a small serving plate; serve with salt, pepper, lemon juice, and shi chi mi on the side for dipping. Arrange king crab tempura on a serving platter, and garnish with red onion, cilantro, and jalapeno; pour Sweet & Sour Ponzu Sauce over. Serve immediately.
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pancee gamer
[email protected]This recipe is definitely not for beginners. I've been cooking for years, and I still had some trouble getting the tempura right. But if you're up for a challenge, I encourage you to give it a try.
iva smuk
[email protected]I'm not sure what I did wrong, but my tempura turned out soggy and oily. I'm disappointed because I was really looking forward to trying this recipe.
usman arshad
[email protected]I found the recipe to be a bit complicated, and the tempura didn't turn out as crispy as I would have liked.
Micheal Botswa
[email protected]The tempura was a bit greasy for my taste, but the dipping sauce was very good.
Juan jose Garcia
[email protected]This recipe is a winner! The tempura was so crispy and light, and the dipping sauce was delicious. I'll definitely be making this again.
Aaron McGurk
[email protected]I've tried many tempura recipes, but this one is by far the best. The batter is perfect, and the tempura fries up beautifully. I highly recommend this recipe.
Isydia Vibes
[email protected]The tempura was crispy and light, and the dipping sauce was flavorful. I especially liked the shrimp tempura. It was cooked perfectly.
Kayzie Nicole
[email protected]This was my first time making tempura, and it turned out great! The batter was easy to make, and the tempura fried up beautifully. The dipping sauce was also delicious. I'll definitely be making this again.
NGABONZIZA CHRISTIAN
[email protected]Nobu's tempura is out of this world! The batter is so light and airy, and the seafood and vegetables are cooked to perfection. I highly recommend this recipe to anyone who loves tempura.
Abdul Qadeer Khosa
[email protected]I was skeptical about making tempura at home, but this recipe made it so easy. The instructions were clear and concise, and the results were amazing. The tempura was crispy and flavorful, and the dipping sauce was the perfect complement.
Modoulamin Saidykhan
[email protected]This tempura recipe from Nobu is a game-changer! The batter is incredibly light and crispy, and the shrimp and vegetables cook to perfection. I've made it several times now, and it's always a hit with my family and friends.