Kakiage (mixed Tempura)
Kakiage (mixed Tempura)

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kakiage (mixed tempura). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Kakiage is a type of tempura made with a variety of vegetable strips, often with seafood. This is a popular home cooking dish as it uses leftover vegetables to clean up the fridge for the week. Light and crispy kakiage is so delicious to eat just with. Kakiage is a popular kind of tempura in Japan, especially in the home because different ingredients (usually leftovers) are mixed together in tempura batter before deep-frying.

Kakiage (mixed Tempura) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Kakiage (mixed Tempura) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have kakiage (mixed tempura) using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kakiage (mixed Tempura):
  1. Prepare 1 small onion
  2. Take 1 small carrot
  3. Prepare 0.4 burdock root (optional)
  4. Prepare dried or fresh shrimp
  5. Make ready 400 ml water
  6. Make ready 1 egg
  7. Make ready 1 cup flour
  8. Make ready vegetable oil
  9. Take finishing salt

Usually, thinly cut vegetables or vegetables cut like sticks are the main ingredients that are then deep-fried with tempura batter. Kakiage tempura is a popular side dish and can be served in many different ways, such as Kakiage donburi, Kakiage soba and Kakiage udon, etc. Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese Recipe A gossamer structure of vegetables held together with a nearly invisible layer of crisp tempura batter, Kakiagé (かき揚げ) is quite possibly my. Kakiage Don (Mixed Tempura on Rice) Kakiage Don (drizzled with kabayaki sauce) Kakiage is a type of tempura where a mixture of vegetables (often onions, carrot and burdock) are cut into thin strips and tossed together in a light tempura batter, then deep-fried to form a loose cluster of vegetable fritters.

Steps to make Kakiage (mixed Tempura):
  1. Pour water in a deep bowl and add the egg. It is important to put the egg in a bowl of water (not other way around). Mix well until the egg has dissolved. Through away the foam formed on the surface. Sift the flour. Place 1 cup of above egg water in a different bowl and add 1/3 of flour, mix gently with a whisk. Repeat twice to add all the flour. Add 3 tbsp of egg water to this to make a lighter batter for Kakiage. Do not over mix!
  2. Slice the onion thinly, julienne the carrots and burdock root. Dip the burdock root in a bowl of water with dash of vinegar to keep the white color. Dry all the vegetable well add the shrimp and toss it with 2tbsp of flour.
  3. Heat aprox. 3cm of oil in a flying pan till 185℃
  4. Pour the batter in the bowl vegetable, toss it well together. Use a ladle, preferably with holes, or a turner to shape the batter. Slide it in gently in to the heated oil from the side of the pan. Top up the batter, if needed.
  5. Turn over after 1-1.5 minutes, and fry for another 1- 1.5 minutes. Take the Kakiage out before it browns, draining as much oil as possible over the pan as you do. Serve with good finishing salt.

Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese Recipe A gossamer structure of vegetables held together with a nearly invisible layer of crisp tempura batter, Kakiagé (かき揚げ) is quite possibly my. Kakiage Don (Mixed Tempura on Rice) Kakiage Don (drizzled with kabayaki sauce) Kakiage is a type of tempura where a mixture of vegetables (often onions, carrot and burdock) are cut into thin strips and tossed together in a light tempura batter, then deep-fried to form a loose cluster of vegetable fritters. Tempura is a popular Japanese dish of vegetables and seafood coated in a very light and airy batter and fried to perfection. It's served at Japanese restaurants worldwide, but it's also fun and easy to make from scratch at home. This is a quick recipe that's best when fried as soon as the batter is mixed and then eaten right away.

So that is going to wrap this up for this exceptional food kakiage (mixed tempura) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!