Tonburi and Wakame Seaweed Crumb

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 100 g ( oz) tonburi (Japanese mountain caviar)
  • 500 ml (


Place the tonburi on dehydrator trays and dehydrate in a food dehydrator at 60°C (140°F) for 12 hours.

Separate the individual dried seeds by rubbing through your hands. Pour the grapeseed oil into a deep heavy-based saucepan, no more than one-third full, then heat to 190°C (375°F).

Add the tonburi and deep-fry in two batches for 5 seconds, until golden brown—being careful not t