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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 tvm1068_3.jpg
Ingredients FOR THE KING CRAB TEMPURA: 1/2 red onion, halved, thinly sliced, and kept in cold water 1/2 cup fresh cilantro leaves 3 jalapenos, thinly sliced crosswise into rounds FOR THE TEMPURA BATTER: 1 large egg, chilled 3/4 cup ice water 1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled FOR THE SEA URCHIN TEMPURA: Coarse salt and freshly ground black pepper, for serving 2 tablespoons freshly squeezed lemon juice, for serving 2 tablespoons shi chi mi (Asian hot pepper seasoning), for serving FOR THE SWEET AND SOUR PONZU SAUCE: 1/2 cup plus 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 1/2 teaspoons freshly squeezed lemon juice 6 tablespoons sugar 2 1/2 teaspoons sea salt 3/4-inch square piece konbu Vegetable oil, for frying All-purpose flour, for dredging 3 pounds assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole) 1 pound assorted vegetables, such as Japanese eggplant (cut crosswise into bite-size pieces, slice through cut end, not all the way through, every 1/4 inch to make a fan), hearts of palm (sliced 1/4 inch thick), sweet potatoes (sliced 1/4 inch thick), eno FOR THE TRADITIONAL DIPPING SAUCE: 1 cup Nobu’s Dashi 1/4 cup soy sauce 1/4 cup mirin Grated daikon, for serving Minced ginger, for serving...