Nori seeweed tempura / のりのてんぷら

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」

のりのもちもちした食感がたまらない一品。

Soft texture which nori-seeweed have is fine.

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*材料

のり

*衣の材料

中力粉　40ｇ
水　50ｃｃ
重曹　少々

*ingredients

Nori seeweed

*for preparing batter

medium‐strength flour(40g)
water(50cc)
dash baking soda

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*directions

1.海苔を水につけて戻した後、強くしぼる（ザルもしくはキッチンペーパーを使う）

1.Take a salad ball and put nori seeweed and a little water in it.

After a few minites, remove and sqeeze out the water.

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2.衣の準備をする。水と中力粉をさくっとまぜた後、重曹もいれさくっとまぜる。

2.To prepare the batter:
Add water and medium‐strength flour in the mixing bowl, and stir briefly.
Don't over-mix; otherwise, the batter will become stickly.
Add dash baking soda in the mixing bowl, and stir briefly.

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3.海苔を一口大にしながらころもにくぐらせ、しゃもじに入れて180度の油に入れる

3.Dip the bite-size nori seeweed in the batter. Fry them in oil at 180C.

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4.返しながらあげ、こんがり色づいたら完成
塩をつけて食べると美味

4.When the surface of the nori seeweed becomes hardness and the edge becomes light brown(like middle one), reverse to fry them thoroughly.

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*Movie