Tempura with Seaweed Flavour (Isobe-age)

2 types of tempura with a taste from the ocean.


Serves: 2

  • 150g pumpkin
  • 150g sweet potato
  • 100g plain flour
  • 1 egg
  • 150ml chilled water
  • 1 sheet nori
  • 1.5 tsp ao-nori flakes
  • some vegetable oil for deep-frying

<For the dipping sauce>

  • 200ml dashi
  • 50ml soy sauce
  • 50ml mirin


  1. Cut the pumpkin and sweet potato into thin slices, 4-5mm in width. Crush the nori into very small pieces.
  2. Beat the egg in a bowl. Add the flour and water, and mix well.
  3. Transfer half the batter to another bowl, and mix with the nori. Mix the remaining batter with the ao-nori.
  4. Heat the oil in a deep pan to 180C.
  5. Dip the vegetables into either type of batter and deep-fry until they float on the surface of the oil. Place them on kitchen paper to remove any excess oil.
  6. Put the ingredients for the sauce in a pan and bring to the boil. Place the tempura on a plate and serve with a bowl of the dipping sauce.