Recipe
Just 2 Ingredients! How to Make Seaweed-Wrapped Potato Tempura (Norimaki Jaga-ten) | kattyanneru
Ingredients
- 2potatoes (200g)
- 1nori seaweed sheet
- Apinch of salt
- 4tbsp tempura powder
- 6tbsp cold water
- Vegetableoil (about 1cm deep for pan-frying)
About "Seaweed-Wrapped Potato Tempura (Norimaki Jaga-ten)"
Seaweed-Wrapped Potato Tempura is made with just two main ingredients: potatoes and nori seaweed sheets. Julienne unpeeled new potatoes, season with salt, wrap them in nori, coat them in tempura batter, and pan-fry them. With a flavor reminiscent of seaweed-salted potato chips, this simple yet exquisite appetizer offers a delightful contrast of a fluffy center and crispy edges.
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Tips for Making "Seaweed-Wrapped Potato Tempura (Norimaki Jaga-ten)"
-
Prep
- Keep the skin on for new potatoes. Thoroughly remove the eyes and cut into 3–5mm matchsticks to ensure quick cooking and easy wrapping.
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Seasoning
- Massaging with salt seasons the potatoes and draws out moisture, which helps the nori stick securely.
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Wrapping
- Cut nori into 10 strips, place potatoes in the center, and roll. Use the potato moisture to seal, dampening fingers with water if needed.
-
Heat Control
- Heat oil over medium heat until batter sizzles instantly. Do not touch until the batter sets, and pan-fry both sides for 5–6 minutes total.
Ingredients for "Seaweed-Wrapped Potato Tempura (Norimaki Jaga-ten)"
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How to Make "Seaweed-Wrapped Potato Tempura (Norimaki Jaga-ten)"
- 1
Prepping the Potatoes
Wash 2 new potatoes (200g) thoroughly with water and remove any eyes using the tip of a peeler. Keep the skin on and slice them into 3–5mm rounds, then cut those rounds into 3–5mm matchsticks (julienne).
- 2
Salting the Potatoes
Spread the julienned potatoes on a cutting board, sprinkle with a pinch of salt, and massage it in thoroughly with your hands. This seasons the potatoes and draws out moisture, making it easier for the nori to stick.
- 3
Cutting the Nori
Cut 1 nori seaweed sheet into 10 long, thin strips using a knife.
- 4
Wrapping with Nori
Place a strip of nori on a flat surface and place 1/10th of the salted potatoes in the center. Roll it up tightly from the front to wrap the potatoes. Press the edge of the nori with your fingers to seal it using the moisture from the potatoes. Repeat this process to make 10 rolls.
- 5
Making the Batter
In a bowl, combine 4 tbsp of tempura powder and 6 tbsp of cold water, then mix lightly with chopsticks.
- 6
Heating the Oil
Pour vegetable oil into a frying pan to a depth of about 1cm and heat over medium heat. The oil is ready when a drop of batter sizzles and rises immediately to the surface.
- 7
Pan-Frying
Quickly dip each roll into the batter and place them in the frying pan, being careful not to let the nori unwrap or the potatoes fall apart. Cook without touching until the batter sets. Once the bottom is firm and lightly browned, flip them over. Pan-fry both sides for a total of 5–6 minutes until crispy, then drain thoroughly on paper towels.
- 8
Plating and Serving
Plate the fried seaweed-wrapped potato tempura. Since they are seasoned simply with salt, enjoy them as is or with extra salt or tempura dipping sauce (tentsuyu) to taste. The aromatic nori and fluffy potatoes pair beautifully.
Food Science
The rich umami compounds in nori (glutamic acid, inosinic acid, and guanylic acid) combine with the glutamic acid in potatoes to create an umami synergy, delivering a deep flavor despite the simple seasoning. Additionally, frying a batter mixed with cold water in hot oil suppresses gluten formation while rapidly evaporating moisture. This results in a crispy exterior, while the potato starch inside gelatinizes to create a wonderfully fluffy interior contrast.
Detailed Commentary on "Seaweed-Wrapped Potato Tempura (Norimaki Jaga-ten)"
* Content organized by topics from the video.
Enjoying Spring Flavors: Seaweed Potato Tempura
Hello everyone, I'm Katchan! Today, we're making 'Seaweed-Wrapped Potato Tempura' (Norimaki Jaga-ten), a gorgeous and addictive dish using just two simple ingredients: spring potatoes and nori seaweed. For 2 servings, please prepare 2 potatoes (200g), 1 nori seaweed sheet, a pinch of salt, 4 tbsp of tempura powder, and 6 tbsp of cold water. Since we are using new potatoes available in early spring, we'll keep the skin on. If you are using regular potatoes, please peel them first. Despite its simplicity, the fluffy texture of the potatoes and the aromatic flavor of the nori match perfectly, making it a wonderful appetizer or snack. Let's get cooking!
Julienning and Seasoning the Potatoes
First, let's prep the potatoes. Wash 2 potatoes (200g) thoroughly and remove any eyes using the tip of a peeler. We're keeping the skin on since these are new potatoes, which adds a lovely rustic flavor. Once prepped, slice them into 3–5mm rounds, then cut those rounds into 3–5mm matchsticks. Julienning them makes them easier to wrap in nori and helps them cook faster. Once cut, spread them on a cutting board, sprinkle with a pinch of salt, and massage it in well with your hands. This salt not only seasons the potatoes but also draws out moisture, which helps the nori stick securely.
Tips for Wrapping Potatoes in Nori
Next, let's wrap the potatoes in nori. Cut 1 nori seaweed sheet into 10 long, thin strips. Place a strip of nori on a flat surface, and place 1/10th of the salted potatoes in the center. Roll it up tightly from the front to wrap the potatoes. Once rolled, use the moisture drawn out from the potatoes to seal the edge of the nori by pressing gently with your fingers. If the nori doesn't stick easily due to lack of moisture, simply dampen your fingertips with a little water and wet the edge to seal it perfectly. Repeat this for all 10 rolls, wrapping them tightly so the potatoes don't fall apart.
Secrets to Crispy Batter and Pan-Frying
Once wrapped, we'll make the batter and pan-fry them. In a bowl, combine 4 tbsp of tempura powder and 6 tbsp of cold water, and mix lightly with chopsticks. Next, pour vegetable oil into a frying pan to a depth of about 1cm and heat over medium heat. Test the oil by dropping a bit of batter in; if it sizzles and rises immediately, it's ready. Carefully dip each roll into the batter and place them in the pan, making sure the nori doesn't unwrap. Cook without touching until the batter sets. Once the bottom is firm and golden, flip them over. Pan-fry both sides for a total of 5–6 minutes until crispy, then transfer to paper towels to drain the excess oil.
Using Leftover Batter and Plating
Once fried, beautifully arrange the 'Seaweed-Wrapped Potato Tempura' on a plate. Here is a quick tip if you have leftover tempura batter. Instead of throwing it away or finding other ingredients to fry, you can drizzle the batter into the hot oil to make tempura flakes (tenkasu). These crispy flakes are perfect for topping cold udon or soba noodles, which is wonderful for the upcoming warmer seasons! Since these potato rolls are seasoned simply with salt, prepare some extra salt or tempura dipping sauce (tentsuyu) on the side to enjoy them with your favorite seasonings.
Tasting Time: Fluffy & Crispy Perfection
Now, it's time for the best part—tasting! Today, I'm enjoying these with my favorite combination of wasabi salt and watercress. Taking a bite, the aromatic flavor of the nori fills your mouth, tasting just like seaweed-salted potato chips—it's truly addictive! What makes this dish so interesting is the contrast in textures: the center wrapped in nori is packed tightly, making it incredibly fluffy, while the exposed ends get direct contact with the oil and turn wonderfully crispy. You get two textures in one bite, and the flavor of the new potato skin is fantastic. With minimal oil and tempura powder, it's so easy to make. I highly recommend trying this to expand your tempura repertoire or as a quick snack. I hope you give it a try!
About kattyanneru/かっちゃんねる
kattyanneru/かっちゃんねる
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