Miso Nopales Recipe
Cactus Tempura, Ume Saikyo Miso, Avocado, Cabbage, Jalapeño, Sweet Potato Crisps
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Ingredients
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Tempura & Nopales
Ume Saikyo Miso Sauce
Accompaniments & Garnish
Method
Tempura & Nopales
- 1
Prepare nopales
Clean fresh nopal pads: with a sharp knife remove edges and any visible spines, rinse under cold water. Pat dry and cut into 1/4" wide strips. Blanch the strips in boiling salted water for 1 minute to remove excess slime, then immediately transfer to an ice bath. Drain and pat very dry on paper towels.
- 2
Make tempura batter
In a bowl, lightly whisk the egg. Add ice cold sparkling water and stir gently. Add flour, cornstarch, rice flour (if using), and the salt. Mix briefly with chopsticks or a fork — batter should be lumpy and cold; do not overmix. Keep the batter in a bowl set over ice if possible to maintain chill.
- 3
Heat oil
In a heavy pot or deep fryer, heat 4 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and rise immediately.
- 4
Fry nopal tempura
Dust dried nopal strips lightly with a little flour (from the reserved flour) to help batter adhere. Dip strips into the batter, letting excess drip off, then carefully lower into hot oil in small batches to avoid crowding. Fry 2–3 minutes until pale golden and crisp. Remove with a slotted spoon to a rack or paper towel-lined plate. Season immediately with a pinch of fine sea salt. Keep warm in a low oven (200°F / 90°C) while you finish.
Ume Saikyo Miso Sauce
- 5
Combine and adjust
In a small bowl, whisk together Saikyo miso, umeboshi paste, mirin, rice vinegar, and sugar or honey. Add 1–2 tablespoons of water to reach a thick but pourable consistency. Finish with sesame oil. Taste and adjust — more umeboshi for tartness, more sugar for sweetness, or a splash of mirin for balance. Keep at room temperature.
Accompaniments & Garnish
- 6
Make sweet potato crisps
Using a mandoline or very sharp knife, slice sweet potato paper-thin. Heat separate oil to 350°F (175°C). Fry slices in small batches until edges are golden and centers are crisp, about 2–3 minutes. Remove to paper towels and season with a light sprinkle of sea salt. These will be used as crunchy garnish.
- 7
- 8
Plate and finish
Arrange a bed of shredded cabbage on each serving plate. Place a generous portion of nopal tempura on top. Drizzle ume Saikyo miso sauce over the tempura (or serve on the side). Add avocado slices and jalapeño rings around the tempura. Scatter sweet potato crisps for crunch. Garnish with cilantro and toasted sesame seeds, and serve lime wedges alongside. Serve immediately while tempura is hot and crisp.