Nobu's Tempura

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
861
FAT
44%
CHOL
455%
SOD
578%

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Ingredients for 4 servings

1/2 cup plus 2 tablespoons rice vinegar

1 tablespoon soy sauce

1 1/2 teaspoons freshly squeezed lemon juice

6 tablespoons sugar

2 1/2 teaspoons sea salt

3/4-inch square piece konbu

Vegetable oil, for frying

All-purpose flour, for dredging

3 pounds assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole)

1 pound assorted vegetables, such as Japanese eggplant (cut crosswise into bite-size pieces, slice through cut end, not all the way through, every 1/4 inch to make a fan), hearts of palm (sliced 1/4 inch thick), sweet potatoes (sliced 1/4 inch thick), eno

1 large egg, chilled

3/4 cup ice water

1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled

1 cup Nobu's Dashi

1/4 cup soy sauce

1/4 cup mirin

Grated daikon, for serving

Minced ginger, for serving

1/2 red onion, halved, thinly sliced, and kept in cold water

1/2 cup fresh cilantro leaves

3 jalapenos, thinly sliced crosswise into rounds

Coarse salt and freshly ground black pepper, for serving

2 tablespoons freshly squeezed lemon juice, for serving

2 tablespoons shi chi mi (Asian hot pepper seasoning), for serving

3 pounds assorted seafood such as shrimp peeled deveined and butterflied Alaskan king crab legs shells removed and sea urchin left whole

FOR THE SEA URCHIN TEMPURA

3/4 inch square piece konbu

2 1 2 teaspoons sea salt

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