We are making some changes to the website over the next few months
30 mins to 1 hour
10 to 30 mins
This unusual salad is packed full of vitamins and minerals and makes a great accompaniment to Japanese fish dishes.
Rehydrate the wakame, hijiki, dulse and arame in a bowl with the sake, water, salt and 150ml/5fl oz of the beer. Once tender, drain and pat dry on kitchen paper.
Heat the oil for deep-frying to 180C/350F. The oil is hot enough when a cube of bread dropped into it turns golden-brown. Make a thin batter from the remaining beer, the flour, egg and sesame seeds in a bowl. Using a fork, carefully drip the batter into the hot oil so that it forms small, crunchy beads. Remove from the oil with a slotted spoon and drain on kitchen paper. (CAUTION: hot oil can be dangerous. Never leave the pan unattended)
Steam the kale leaves and samphire for 2-3 minutes until tender. Refresh in iced water then pat dry on kitchen paper.
Make the dressing by combining all the ingredients in a small bowl. Season to taste with salt and freshly ground black pepper.
In a large mixing bowl, toss the daikon, spring onion, lettuces, kale, samphire and shiso together with the seaweeds, and tempura beads. Dress the salad and serve.
Look for the different varieties of seaweed in Japanese food stores. This salad was served with vanilla miso yellowtail with cavolo nero and parsnip dauphinoise by contestant Tim Anderson in MasterChef.