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Nori Salted Crispy Broccoli Recipe
Ash Tyrrell

Nori Salted Crispy Broccoli Recipe

I recently tried making this nori salted crispy broccoli, and I have to say—it blew me away! The broccoli comes out perfectly crispy with a subtle umami flavor from the nori, and it’s surprisingly easy to make at home. I love serving it as a snack or alongside a meal. Every bite feels crunchy, flavorful, and satisfying
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Total Time 17 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups 170g broccoli florets – Use fresh broccoli for the best crunch.
  • 2 tbsp 15g cake flour – Lightly coats the broccoli to help the batter stick.
  • 1 1/2 tbsp 22g Japanese mayonnaise – Adds richness and helps the batter cling.
  • 7 tbsp 105ml water – Use cold water for a crispier fry.
  • 6 tbsp 48g cake flour – Ensures a light, crispy coating.
  • 3 tbsp 30g potato starch – Gives a delicate crunch without heaviness.
  • 1 tbsp 6g aonori (dried seaweed flakes) – Brings a subtle umami flavor.
  • 1/4 tsp salt – Enhances overall taste.
  • 1/8 tsp black pepper – Adds a gentle kick.
  • 5 –7 tbsp 80–105ml cold water or carbonated water – For an airy, tempura-like texture.
  • 4 tsp 20ml vinegar – Balances richness with a touch of acidity.
  • 6 tbsp 48g cake flour
  • 3 tbsp 30g potato starch
  • 1 tbsp 6g aonori
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Method
 

  1. First, remove the stems and cut the broccoli into bite-sized florets. Wash them thoroughly and drain well. Toss the florets in 2 tablespoons of cake flour to lightly coat each piece—this helps the batter stick better.
  2. In a separate bowl, combine cake flour, potato starch, aonori, salt, and pepper. Add water (or cold carbonated water) and mix until smooth. The batter should be slightly thinner than pancake batter for the perfect crispy texture.
  3. Heat oil to 160–170°C (320–338°F). Dip each broccoli floret into the batter and carefully place in the hot oil. Fry for 1–2 minutes, flip, and cook until golden brown. Remove and place on a wire rack to drain excess oil.
  4. Crispy broccoli tastes best fresh. Serve right away for maximum crunch. Garnish with a little extra aonori or a pinch of sea salt if desired.

Notes

  • I always pat the broccoli dry before flouring—it prevents soggy coating.
  • Using a thermometer ensures the oil stays the right temperature for crispiness.
  • I like to fry in small batches to keep the oil temperature stable.
  • Let the broccoli rest on a wire rack, not paper towels, to avoid steaming and losing crunch.
  • If I want extra flavor, I sprinkle a tiny bit of shichimi togarashi before serving.