Recipe: Mozuku Tempura Fritters

These crispy seaweed fritters are a popular dish found throughout Okinawa.

Servings: 2

Ingredients:

• 200g mozuku (roughly 5g of Dried Mozuku reconstituted in water and drained) 
• 40 g cake flour
• Oil for frying
• ½ tsp salt

Batter:

• 1 egg
• 100ml water
• 100g cake flour
• 1 tsp soda bushi dashi powder*
• Pinch of salt

Instructions:

1. Soak the Dried Mozuku in water to reconstitute then drain. Place the reconstituted mozuku in a bowl and cover with cake flour.
2. In a separate bowl mix all the ingredients for the batter, then add the floured mozuku from step 1. Mix to coat the mozuku well.
3. Add about 4cm of frying oil into a pan and heat to 180°C. Slowly add small scoops of the battered mozuku from step 2 into the heated oil. Deep fry for 1 min, then flip to deep fry the other side. Remove when golden brown. Place on a paper towel to remove excess oil. Sprinkle with salt and serve.