Mozuku Seaweed Kakiage Fritters

Mozuku Seaweed Kakiage Fritters

The popping texture of the mozuku is irresistible.

To make this a macrobiotic dish, I left the egg out of the tempura dredging, but feel free to use store-bought tempura batter or mix an egg into the batter.

Ingredients: 2-3 servings

Raw mozuku seaweed
100 g
Plain flour
1/2 cup
Cold water
1/3 cup
2 pinches
Frying oil
as needed


1. Put the raw mozuku seaweed in a colander and rinse. Thinly slice the onion and julienne the carrot.
2. Combine the ingredients to make the tempura dredging batter (add cold water as needed).
3. Mix the ingredients from Step 1 into the batter from Step 2.
4. Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 - 180℃, then deep fry until golden brown.
5. Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like.

Story Behind this Recipe

Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it.