Best Nobu Tempura Recipes

Nobu's Tempura image

Provided by Martha Stewart

Number Of Ingredients 24

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
1 large egg, chilled
3/4 cup ice water
1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled
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
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
1 cup Nobu's Dashi
1/4 cup soy sauce
1/4 cup mirin
Grated daikon, for serving
Minced ginger, for serving

Steps:

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

NOBU: SHRIMP TEMPURA WITH CREAMY SPICY SAUCE image

Categories Fry

Number Of Ingredients 18

Creamy Spicy Sauce
enough to coat 1½ lbs of shrimp
1 egg yolk
½ teaspoons sea salt
couple grinds of fresh white pepper
1 teaspoon rice vinegar
100 ml grapeseed oil (or other very mildly flavored oil)
2 teaspoons chili garlic sauce (Tobanjan)
Tempura Batter
1 egg yolk
200 ml iced water
100 grams all purpose flour
Shrimp Tempura
1½ pounds rock shrimp, or peeled and deveined "large" shrimp cut into thirds
tempura batter (as prepared below)
Splash of Yuzu juice (or lemon juice)
Chives
Vegetable oil for deep frying

Steps:

Creamy Spicy Sauce Make the by whisking together the egg yolk, salt, pepper, and vinegar, and then very gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning. Tempura Batter Lightly whisk together all ingredients to make the batter. Shrimp Tempura Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces. In a heavy deep pot (we use a le creuset dutch oven) place about 5″ of oil, and with the aid of a Taylor Classic Candy and Deep-Fry Analog Thermometer , heat to 355℉ (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked. Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.

NOBU: TEMPURA image

Categories Fish Fry

Number Of Ingredients 29

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 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 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
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 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

Steps:

1.Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain. 2.In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees. Place flour in a pie plate; set aside. 3.Prepare Tempura Batter; Combine egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy. 4.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. 5.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. 6.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.