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When I'm craving something tasty and a bit unexpected, I grab for these salty nori broccoli crisps. They're super crunchy, and thanks to the seaweed, the flavor really pops in your mouth.
Anytime I whip these up for guests, they always ask me how to make them. The first time my family tried them, the plate was empty almost instantly.
Irresistible Ingredients
- 2 cups broccoli florets: fried up for that sweet taste and perfect crunch
- 2 tbsp cake flour: kickstarts the coating so it sticks good
- 1 1/2 tbsp Japanese mayo: adds creamy richness you just can't beat
- 7 tbsp water: gets everything to the right thickness
- 6 tbsp cake flour: makes the batter super light
- 3 tbsp potato starch: gives max crunch
- 1 tbsp aonori: brings in that awesome sea flavor
- 1/4 tsp salt: wakes up all the tastes
- 1/8 tsp black pepper: little kick of heat
- 5-7 tbsp very cold still or sparkling water: batter gets extra delicate
- 4 tsp vinegar: fresh lift and balance
- 6 tbsp cake flour: more support for the batter
- 3 tbsp potato starch: never fails for crispiness
- 1 tbsp aonori: all about that bold umami
- 1/4 tsp salt: rounds out the flavors
- 1/8 tsp black pepper: just the right spice
Step-By-Step Directions
- Finish Up Frying:
- Fry every broccoli piece for 1–2 minutes, then give 'em a flip so both sides get golden and crunchy. Once they look perfectly crisp, scoop them onto a rack with a slotted spoon so extra oil drips off. Don’t skip this step if you want them to stay crunchy.
- Super Crispy Fry:
- Pour oil into a deep pan and heat until it hits around 160–170°C. No thermometer? Just stick in a wooden chopstick — if lots of little bubbles pop up, it’s ready. Dip each broccoli piece in batter till it’s covered all over, then slide it carefully into the hot oil.
- Batter Prep:
- In a decent sized bowl, toss together cake flour, potato starch, aonori, salt, and pepper. Pour in the water and either Japanese mayo or vinegar, depending on your mood. Mix it until the batter is nice and smooth but still a bit runnier than tempura. Too thick? Add a little extra water.
- Broccoli Ready:
- Snap off the broccoli stems, cut the pieces bite-size, then rinse and dry well — any leftover water could make the oil spit while frying. Pop the broccoli and 2 tbsp of cake flour into a container, seal it up, and shake like crazy till everything's coated.
Aonori is honestly the magic touch here. These dried green seaweed flakes deliver an umami punch that makes plain broccoli taste out of this world. The first time I had this combo at a Japanese izakaya, I knew I had to make it at home.
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Storage Tips
Best to eat them just after frying, while that crunch is unbeatable. If you have leftovers, leave them on a plate at room temp for a few hours, no cover. Skip the fridge or they’ll go limp. Reheat in a 180°C oven for a few minutes (never microwave!) to keep 'em crispy.
Ways To Mix It Up
This batter trick is awesome for cauliflower, green beans, or thin sweet potato slices too. Want to play with flavors? Swap in shichimi togarashi for some spice or sprinkle in furikake if you’re after something new. To make it vegan, just use a mix of olive oil and plant milk instead of Japanese mayo.
Serving Ideas
Dish up hot right out of the oil with your favorite dipping sauce. Try lemony ponzu or wasabi mayo on the side. They're ideal for snacking with an ice-cold Japanese beer or some sake, but you can also pile them on with rice and miso soup for a full meal.
Background & Twist
This dish borrows from classic Japanese tempura but gets a fresh upgrade with aonori. Japanese cooks adore light, crispy fried veggies. Adding aonori nods to all those deep sea flavors that make Japanese food unique. Now it's a popular snack at modern izakayas, mostly shared alongside drinks.
Frequently Asked Questions
- → How do I keep broccoli crispy after frying?
After frying, place the broccoli on a rack to drain excess oil. This will help maintain the crispiness.
- → Can I use another vegetable instead of broccoli?
Yes, this method also works well with cauliflower, green beans, or zucchini slices.
- → What’s the difference between the two batter options?
The batter with Japanese mayo gives a creamier texture, while the vinegar option creates a lighter, fizzy result with sparkling water.
- → What type of oil is best for frying?
Choose a neutral oil with a high smoke point, like canola or grapeseed oil.
- → Can I make the batter ahead of time?
Freshly mixed batter is best for a light texture, but you can pre-mix the dry ingredients and add the liquids just before cooking.