Isobe is a Japanese cooking technique using roasted seaweed (nori) for flavour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Isobe Batter:
Tempura Sauce:
Method
Slice fish crosswise on the diagonal into 1/4-inch (5 mm) thick slices; sprinkle with salt. Set aside.Slice eggplant and zucchini crosswise on the diagonal into scant 1/2-inch (1 cm) thick pieces. Cut potato diagonally into 1/4-inch (5 mm) thick slices. Set aside.
Isobe Batter: Transfer 1/4 cup (50 mL) of the flour to shallow dish; set aside.
In large bowl, whisk water with egg yolk. Sift in remaining flour and baking soda, stirring until incorporated. Crumble nori and whisk into batter. Set bowl in larger bowl of ice water to keep cold.
In deep fryer or saucepan, heat about 1-1/2 inches (4 cm) oil until deep-fryer thermometer registers 350°F (180°C).
Lightly coat batches of 4 or 5 vegetable pieces at a time in reserved flour; dip each in batter. Deep-fry until golden and crispy, 2 to 3 minutes. With slotted spoon, remove to rack on paper towel–lined tray; remove any batter floating in oil.
Repeat coating and deep-frying with fish until crispy and flakes easily when tested, about 2 minutes. With slotted spoon, remove to paper towel–lined tray.
Tempura Sauce: Meanwhile, in small saucepan, bring tempura sauce and water just to boil; remove from heat. Stir in daikon and ginger. Serve warm with vegetables and fish.
Nutritional facts Per serving: about
- Sodium 389 mg
- Protein 4 g
- Calories 124.0
- Total fat 6 g
- Potassium 124 mg
- Cholesterol 17 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
%RDI
- Iron 8.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 21.0
- Vitamin C 5.0
