Okinawan Mozuku Tempura Rice Bowl

Ingredients

• 80 g fresh or rehydrated mozuku seaweed, drained
• 1 small carrot, cut into matchsticks
• 1/2 small onion, thinly sliced
• 90 g all-purpose flour
• 25 g cornstarch
• 160 ml ice-cold sparkling water
• 1/2 tsp salt
• 4 tbsp neutral oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 cups cooked rice

Steps

1. Drain the mozuku thoroughly and pat it dry; combine it with carrot and onion in a bowl.
2. Whisk flour, cornstarch, salt, and sparkling water only until just combined, leaving a few small lumps for a light batter.
3. Stir the seaweed and vegetables into the batter just before frying so they stay crisp.
4. Heat 5 mm oil in a skillet over medium heat. Drop in spoonfuls of batter and flatten them slightly.
5. Fry 2 to 3 minutes per side until the fritters are golden and crisp, then drain on a rack.
6. Whisk soy sauce, vinegar, and sugar for a dip, and serve the hot fritters over rice.

Allergen note: Contains wheat and soy. Verify seaweed and sauce labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.