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Scallop Isobeage ほたての磯辺揚げ

[Recipe レシピ]


Scallop Isobeage ほたての磯辺揚げ
Ingredients, scallops, flour, water, green nori seaweed, salt
Steps to make Scallop Isobeage ほたての磯辺揚げ

Scallop Isobeage ほたての磯辺揚げ


1. Prepare the batter by combining water, flour, and anori. Avoid over mixing as it’ll create gluten.


2. Pat dry the scallops with a kitchen paper.


3. Coat each scallop with the batter from step 1.


4. Deep fry the scallops. Put them on a cooling rack before serving, and sprinkle a pinch of salt while they are still hot.


Isobeage is a type of tempura with seaweed in the batter. Aonori (green nori sprinkle) is a common seaweed used in the batter. Aonori is aromatic and flavourful. Apart from using it in batter, you can also use it for garnishing - sprinkle on pasta, yakisoba, yaki udon, okonomiyaki, stir-fries, etc. Clearspring is our go-to brand for all types of seaweeds, including aonori for this recipe.

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Kaneko Kohyo oval plate 18cm


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