Tempura of daikon, wasabi, and nori
The addition of vodka to this tempura makes the crust super-crispy. The alcohol evaporates much faster than water, making the result that much crispier.
In this recipe we use Shokunin Japanese Grown Nori (A Grade). Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Allergens and dietary requirements
- Gluten
- Vegan
Ingredients
Preparation method
Cut the daikon into 2mm-thick slices, and then cut the slices into rectangles of 5x3cm.
With a scissors, cut the nori into rectangles of about the same size.
Mix the tempura flour with the vodka and wasabi powder to taste. Your batter should be the thickness of yoghurt. The vodka will make the fried batter super-crispy.
Place a square of radish and nori together, and, using kitchen tweezers, dip in the tempura batter.
Drop into the hot oil and fry until crispy and golden brown.
Allow to drain on paper towels and sprinkle with salt.
Serving suggestions
- As a cocktail snack.
- As part of an amuse-bouche, e.g. with black sesame mayonnaise and thinly sliced radish.
- As a crunchy garnish in a dish with components of seaweed, mackerel, artichoke, or broccoli.