Ingredients Jump to Instructions ↓

  1. 1/2 cup plus 2 tablespoons rice vinegar

  2. 1 tablespoon soy sauce

  3. 1 1/2 teaspoons freshly squeezed lemon juice

  4. 6 tablespoons sugar

  5. 2 1/2 teaspoons sea salt

  6. 3/4-inch square piece konbu

  7. Vegetable oil, for frying

  8. All-purpose flour, for dredging

  9. 3 pounds assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole)

  10. 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

  11. 1 large egg, chilled

  12. 3/4 cup ice water

  13. 1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled

  14. 1 cup Nobu's Dashi

  15. 1/4 cup soy sauce

  16. 1/4 cup mirin

  17. Grated daikon, for serving

  18. Minced ginger, for serving

  19. 1/2 red onion, halved, thinly sliced, and kept in cold water

  20. 1/2 cup fresh cilantro leaves

  21. 3 jalapenos, thinly sliced crosswise into rounds

  22. Coarse salt and freshly ground black pepper, for serving

  23. 2 tablespoons freshly squeezed lemon juice, for serving

  24. 2 tablespoons shi chi mi (Asian hot pepper seasoning), for serving

Instructions Jump to Ingredients ↑

  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.


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