Best 4 Nobus Tempura Recipes
Prepare to embark on a culinary journey to the heart of Japanese cuisine with Nobu's Tempura, a world-renowned delicacy that combines crispy textures with a symphony of flavors. This article presents a collection of meticulously curated recipes, each capturing the essence of Nobu's signature tempura dishes. Discover the secrets behind the tantalizing batter that transforms ordinary ingredients into culinary masterpieces. Learn the art of selecting the freshest seafood, vegetables, and other ingredients that will shine under the heat of the fryer. Unlock the secrets of creating the perfect dipping sauce, a harmonious blend of flavors that elevates the tempura experience. From classic shrimp tempura to innovative vegetable and seafood variations, this article has something for every palate. Whether you're a seasoned tempura enthusiast or a curious home cook seeking to expand your culinary horizons, Nobu's Tempura will guide you through the process, ensuring a delightful and successful tempura-making experience. Dive into the world of Nobu's Tempura and elevate your culinary skills to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
NOBU'S PERFECT JAPANESE RICE
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6
Number Of Ingredients 2
Steps:
- Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
- In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.
NOBU'S PONZU
This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Mix together soy sauce, rice vinegar, lemon juice, and konbu in a small bowl; let soak overnight. Strain.
NOBU: SHRIMP TEMPURA WITH CREAMY SPICY SAUCE
Categories Fry
Number Of Ingredients 18
Steps:
- Creamy Spicy Sauce Make the by whisking together the egg yolk, salt, pepper, and vinegar, and then very gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning. Tempura Batter Lightly whisk together all ingredients to make the batter. Shrimp Tempura Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces. In a heavy deep pot (we use a le creuset dutch oven) place about 5″ of oil, and with the aid of a Taylor Classic Candy and Deep-Fry Analog Thermometer , heat to 355℉ (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked. Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.
Tips:
- To achieve the crispy and delicate tempura batter, make sure to use ice-cold water and mix the batter lightly. Overmixing can result in a tough batter.
- Ensure the oil is at the correct temperature (350°F/175°C) before frying the tempura. This will help prevent the batter from absorbing too much oil and becoming greasy.
- Don't overcrowd the fryer. Frying too many pieces at once can lower the oil temperature and result in soggy tempura.
- Use a slotted spoon to carefully remove the tempura from the oil and drain it on a wire rack or paper towels to remove excess oil.
- For a healthier version of tempura, consider using whole-wheat flour or a blend of all-purpose and whole-wheat flour in the batter. You can also experiment with gluten-free flour alternatives.
Conclusion:
Nobu's tempura is a delightful and diverse dish that offers a delightful blend of flavors and textures. With the right ingredients and techniques, you can prepare tempura at home that rivals the quality of a high-end restaurant. Whether you're a seasoned chef or just starting your culinary journey, this comprehensive guide will help you master the art of making Nobu-style tempura. So gather your ingredients, heat your oil, and get ready to create a delicious and unforgettable dining experience.
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