Light & crispy broccoli coated in a nori salted tempura batter. Perfect side dish or snack!


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Nori Salted Crispy Broccoli

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5 from 6 reviews


Units Scale
  • 2 cups (170g) broccoli florets
  • 2 tbsp (15g) cake flour

Batter (mayo version)

  • 1 1/2 tbsp (22g) Japanese mayonnaise
  • 7 tbsp (105ml) water
  • 6 tbsp (48g) cake flour
  • 3 tbsp (30g) potato starch
  • 1 tbsp (6g) aonori
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Batter (vinegar version)

  • 57 tbsp (80-105) ml cold water / cold carbonated water
  • 4 tsp (20ml) vinegar
  • 6 tbsp (48g) cake flour
  • 3 tbsp (30g) potato starch
  • 1 tbsp (6g) aonori
  • 1/4 tsp salt
  • 1/8 tsp black pepper


  1. Remove broccoli stem from florets. Cut the broccoli into bite size pieces. Wash and drain well. Add the broccoli to a container with 2 tbsp of the cake flour. Cover the bowl and shake to coat the broccoli in the flour.
  2. In another bowl, mix together the cake flour, potato starch, aonori, water, salt and pepper. If the batter is quite thick, add 1 extra tbsp of water. The batter should be slightly looser then tempura or pancake batter.
  3. Add oil to a pan and heat to 160-170 C(320-338 F). Dip the broccoli into the batter and then carefully place into the oil. Fry for 1-2 minutes and then turn each piece and fry other side until golden brown. Remove broccoli and place on a wire rack to let excess oil drip off.
  4. Serve immediently and enjoy!


  • Helpful Equipment: tongs, thermometer,  mixing bowlswhisk
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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