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Spicy Cod/Pollack Roe (Mentaiko) & Seaweed Tempura - Recipe Video

A simple and easy to understand recipe video shows how to make Spicy Cod/Pollack Roe (Mentaiko) & Seaweed Tempura.
How about a spicy cod/pollack roe (mentaiko) and seaweed tempura? This is a very luxurious tempura that uses lots of mentaiko. It is also perfect as a finger food to go with alcohol. You can make it easily by using tempura flour, so please give it a try!
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Cook time

30 minutes

Ingredients
2 servings

  • Spicy pollack roe
    60 g
  • Nori seaweed
    1 sheets
  • Yuzu pepper paste (Yuzu kosho)
    1/2 tsp
  • Tempura flour
    3 tbsp
  • Water
    50 ml
  • Frying oil
    as needed

How to make

  1. 1. Cut the nori seaweed in half.
  2. 2. Put yuzu pepper paste (yuzu kosho) and spicy cod/pollack roe (mentaiko) on top of it, roll them up, and fasten them with a toothpick.
  3. 3. Mix the tempura flour and water in a bowl, then dip Step 2.
  4. 4. Add 0.8-inch depth of frying oil to the pot, heat to 170°C (340°F), and add Step 3. Remove the toothpicks and deep-fry for about 1 minute.
  5. 5. When it gets crispy, drain the oil, place it on a plate, and it's ready to serve.

Tips for cooking

If you make a cut in the mentaiko, you can prevent it from bursting. If you use the deep-frying time on the recipe as a guide and cook it without overcooking, you can enjoy it more deliciously.

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