Tonburi and Wakame Seaweed Crumb

Preparation info

    • Difficulty

      Complex

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

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

Method

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