- Serves: 4
- Calories: 391 kcal
- Total Time: 55 m
- Prep: 35 m
- Cook: 20 m
- Japanese: Hijiki no tempura
- 1 egg
- 1/4 cup cold water
- 1 3/4 ounces flour
or salt (optional)
Soak the dried hijiki in the 1 liter of water in a bowl for 30 minutes. Remove and drain.
To make the coating, mix the egg and cold water in a bowl. Add the flour and toss with chopsticks.
Add the hijiki. Stir several times.
Heat the oil to 340°F. Dip a wooden spatula into the hijiki mixture and slowly slide the hijiki into the oil wit chopsticks.
Deep-fry a couple of minutes. Turn over and deep-fry the same amount of time.
Repeat Steps 4 and 5 until all of the mixture has been deep-fried.
You can use either dipping sauce or salt. To make the dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the hijiki tempura into the dipping sauce. Or, if you prefer salt, pour a suitable amount onto a small plate and dip the hijiki tempura into the salt.
Hijiki tempura is a unique dish which is rarely served. However, it is easy to like, even if you are not used to eating hijiki.
Japanese foods recipes
Int'l. recipes with a Japanese twist