Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, kakiage tempura. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kakiage Tempura is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Kakiage Tempura is something which I have loved my entire life. They are fine and they look wonderful.
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. Various vegetables, onion, carrot, burdock root, trefoil, mushrooms, and all kinds of seafood can be used - there are no restrictions. Kakiage tempura is a type of tempura. Usually, thinly cut vegetables or vegetables cut like sticks are the main ingredients that are then deep-fried with tempura batter.
To begin with this particular recipe, we must prepare a few components. You can have kakiage tempura using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kakiage Tempura:
- Prepare 1/2 carrot
- Get 1/2 burdock root
- Prepare 1/2 onion
- Take 2 bunches mitsuba (cut into 5 cm length)
- Take 3 Tbsp flour
- Make ready 2 Tbsp cold water
- Get 1 pinch salt
- Make ready vegetable oil for deep frying (use enough oil to fill the pan about 3 cm deep)
Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood. This deep-fried round food has a much more casual feeling than Tempura you may know, but it is as delicious as Tempura. Tempura is one of the most famous Japanese foods outside Japan. It is battered and deep fried seafood and vegetables.
Instructions to make Kakiage Tempura:
- Peel the carrot and cut into thin sticks about 5 cm long. Wash the burdock root in water with a brush, and shred. Peel the onion and shred.
- Heat the vegetable oil to 170 ~ 180℃ (340 ~ 350°F) in a medium size pan.
- Put carrot, burdock root, onion, mitsuba, flour and water in a bowl and lightly mix. Don't stir too much.
- Slip slowly it into the oil near the side of the pan. Deep fry for 1.5~2 minutess until the batter is crisp.
Tempura is one of the most famous Japanese foods outside Japan. It is battered and deep fried seafood and vegetables. Tempura: Kakiage Recipe "Kakiage" is a very popular form of Tempura in Japan, especially in homes as it can make use of whatever is available on any particular day. The main difference with usual tempura is whole eggs are used for better consistency and taste as it is very often served over a bowl of freshly steamed rice. Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura.
So that’s going to wrap this up for this exceptional food kakiage tempura recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
