Have you bought ‘Aonori’ (Dried Green Laver Flakes) to make ‘Okonomiyaki’ and have some leftover? You can add it to Tempura batter. Tempura made with the batter with a flavour of sea is called ‘Isobe-age’. Most commonly ‘Aonori’ is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Today I made Chicken Tenderloins into ‘Isobe-age’.


4 Servings


500g Chicken Tenderloins *tendon removed if you choose to do so
Salt & White Pepper
1 tablespoon Plain Flour
Oil for frying

Tempura Batter
2 tablespoons Plain Flour
1 tablespoon Potato Starch OR Corm Starch
1 tablespoon ‘Aonori’ (Dried Green Laver Flakes)
1/4 teaspoon Salt
1 tablespoon Japanese Mayonnaise *optional
4 tablespoons Cold Water

  1. Make Tempura Batter by mixing all ingredients.
  2. Cut each Chicken Tenderloin into 2-3 pieces. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
  3. Heat Oil to 180°C. Dip Chicken pieces into the batter to coat, and fry for 2-3 minutes OR until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.