This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

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Ingredients

FOR THE KING CRAB TEMPURA:
FOR THE TEMPURA BATTER:
FOR THE SEA URCHIN TEMPURA:
FOR THE SWEET AND SOUR PONZU SAUCE:
FOR THE TRADITIONAL DIPPING SAUCE:

Directions

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

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  • 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.

Reviews (3)

13 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
07/22/2011
Great looking, detailed recipe. I am looking forward to trying out the method, as I have always wondered if I could reproduce the results of good restaurant tempura at home. The video looks great at the beginning (though fuzzy when blown up to full-screen). Nobu is a valued master & we're lucky to have access to this recording. Too bad the video stopped running after only a couple minutes when the "Share" popup took over the screen. I hope the tech staff repairs this flaw.
Rating: Unrated
04/11/2010
Yeah... P2?
Rating: Unrated
01/22/2010
where is part 2?
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