Nori Salted Crispy Broccoli (Print Version)
# Ingredients:
→ Broccoli Preparation
01 -
170 g broccoli florets
02 -
15 g cake flour
→ Mayonnaise Batter
03 -
22 g Japanese mayonnaise
04 -
105 ml water
05 -
48 g cake flour
06 -
30 g potato starch
07 -
6 g aonori (dried green seaweed flakes)
08 -
0.25 tsp salt
09 -
0.125 tsp black pepper
→ Vinegar Batter
10 -
80–105 ml cold water or cold carbonated water
11 -
20 ml vinegar
12 -
48 g cake flour
13 -
30 g potato starch
14 -
6 g aonori (dried green seaweed flakes)
15 -
0.25 tsp salt
16 -
0.125 tsp black pepper
# Instructions:
01 -
Cut the stems from the broccoli and divide into bite-sized pieces. Wash thoroughly and drain well.
02 -
Place the drained broccoli into a bowl with 15 g cake flour. Cover and shake to evenly coat the florets.
03 -
In a separate bowl, combine cake flour, potato starch, aonori, water, salt, and black pepper. If the batter is too thick, add an additional tablespoon of water to achieve a consistency slightly looser than tempura batter.
04 -
Pour oil into a pan and heat to 160–170°C. Prepare a wire rack for draining.
05 -
Dip each floured broccoli floret into the batter, ensuring full coverage. Carefully place into the hot oil. Fry for 1–2 minutes, then turn each piece to cook the other side until golden brown.
06 -
Transfer fried broccoli to a wire rack to allow excess oil to drain. Serve immediately for best crispness.
# Notes:
01 -
Chilling the batter and using cold carbonated water yield a lighter, crispier texture.
02 -
Best served immediately to maintain optimal crunch.