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Mozuku Seaweed and Carrot Tempura - Recipe Video

A simple and easy to understand recipe video shows how to make Mozuku Seaweed and Carrot Tempura.
Here is a mozuku seaweed tempura that you can make easily at home. Coat mozuku seaweed with cake flour (pastry flour) and dip it into the batter to make it crispy. The outside is crunchy and the inside is chewy and delicious. You can make it easily, so please give it a try!
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Cook time

30 minutes

Ingredients
2 servings

  • Mozuku seaweed
    200 g
  • Cake flour (Pastry flour)
    40 g
  • Carrot
    100 g
  • Batter
  • Eggs
    1
  • Water
    100 ml
  • Cake flour (Pastry flour)
    100 g
  • Japanese style granulated soup stock
    1 tsp
  • Salt
    1 three finger pinch
  • Frying oil
    as needed
  • Salt
    1/2 tsp

How to make

  1. Prepare. Drain the mozuku seaweed. Peel the carrots.
  2. 1. Cut the carrots into 0.4-inch cubes.
  3. 2. Add the mozuku seaweed and cake flour (pastry flour) in a bowl and coat it well.
  4. 3. Mix the batter ingredients in a separate bowl, then add Step 1 and 2, then mix it.
  5. 4. Pour 2-inch depth of frying oil into a pot, heat to 180℃ (360°F), and add Step 3 with a ladle. Deep-fry for them about 3 minutes, then drain the oil when the color turns light.
  6. 5. Serve it on a plate, garnish it with salt and it's ready to serve.

Tips for cooking

You can also enjoy it with salt instead of tempura sauce.

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