Uni Tempura with Ginger Ponzu Sauce August 11 2016 Posted in


For tempura batter:

  • 1 cup AP Flour, sifted
  • 1 egg
  • 1 cup soda water (cold)

 For the uni roll:

  • 12 each uni lobes
  • 12 each shiso leaves
  • 12 each nori strips, about 2” x 7”
  • 3 cups canola or vegetable oil

 For the ginger ponzu:

  • 1/3 cup light soy sauce
  • ¼ cup rice vinegar
  • 2 teaspoons ginger, grated on microplane
  • 1/3 cup onion, grated on box grater
  • 1 teaspoon sambal chili paste
  • 2 tablespoons canola oil
  • 2 tablespoons cilantro leaves, chopped


Add the canola oil to a high-walled pot and warm on medium heat until the oil reaches 375 degrees F.  While the oil is getting hot, mix all the ingredients for the tempura batter with a whisk and keep cold in refrigerator.  Mix all of the ingredients for the ginger ponzu in another  bowl and reserve for later.  To make the uni rolls, place a piece of nori on cutting board, and lay 1 shiso leaf on top of it towards one end of the nori, then place 1 lobe of uni atop the shiso leaf.  Roll the nori strip tightly such that it holds the roll together, and “glue” it closed by putting a drop of water on the loose end of the nori so it sticks to itself.  Using chopsticks or tongs, dip the uni roll in the cold tempura batter, and gently shake it to remove excess batter, then quickly fry in hot oil for about 1 ½ minutes.  Remove from fryer oil with a spider or slotted spoon and drain on a plate lined with paper towels.  Season immediately with salt, and serve with ginger ponzu sauce.

Serves 6 (2 pieces per person)