Nobu's Tempura

Name: Nobu's Tempura
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 6 servings Coarse salt and freshly ground black pepper, for serving; 6 servings Grated daikon, for serving; 237 milliliters Nobus Dashi; 1 large egg, chilled; 6 servings All-purpose flour, for dredging; 118 milliliters fresh cilantro leaves; 6 servings Minced ginger, for serving; 177 milliliters ice water; 3 jalapenos, thinly sliced crosswise into rounds; 2 teaspoons freshly squeezed lemon juice; 2 Tbsps freshly squeezed lemon juice, for serving; 237 milliliters all-purpose or low-gluten flour, chilled; 59 milliliters mirin; 1 red onion, halved, thinly sliced, and kept in cold water; 118 milliliters rice vinegar; 3 teaspoons sea salt; 1 kilograms assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole); 59 milliliters soy sauce; 1 Tbsp soy sauce; 6 Tbsps sugar; 6 servings Vegetable oil, for frying; 1 inches piece konbu; 2 Tbsps shi chi mi (Asian hot pepper seasoning), for serving

The recipe Nobu's Tempura could satisfy your Japanese craving in roughly 45 minutes. This recipe serves 6. One portion of this dish contains approximately 17g of protein, 6g of fat, and a total of 244 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a pretty expensive hor d'oeuvre. A mixture of lemon juice, mirin, jalapenos, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet.

Instructions

Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain.

Ingredients you will need

Ponzu Sauce

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

6servings

Coarse salt and freshly ground black pepper, for serving 6servings

Grated daikon, for serving 237milliliters

Nobu's Dashi 1large

egg, chilled 6servings

All-purpose flour, for dredging 118milliliters

fresh cilantro leaves 6servings

Minced ginger, for serving 177milliliters

ice water 3

jalapenos, thinly sliced crosswise into rounds 2teaspoons

freshly squeezed lemon juice 2Tbsps

freshly squeezed lemon juice, for serving 237milliliters

all-purpose or low-gluten flour, chilled 59milliliters

mirin 1

red onion, halved, thinly sliced, and kept in cold water 118milliliters

rice vinegar 3teaspoons

sea salt 1kilograms

assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole)59milliliters

soy sauce 1Tbsp

soy sauce 6Tbsps

sugar 6servings

Vegetable oil, for frying 1inches

piece konbu 2Tbsps

shi chi mi (Asian hot pepper seasoning), for serving

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.