Mozuku Seaweed Kakiage Fritters
Mozuku Seaweed Kakiage Fritters

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mozuku seaweed kakiage fritters. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Mozuku Seaweed Kakiage Fritters. Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it. I used carrots for color, but please feel free to use.

Mozuku Seaweed Kakiage Fritters is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Mozuku Seaweed Kakiage Fritters is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have mozuku seaweed kakiage fritters using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mozuku Seaweed Kakiage Fritters:
  1. Take 100 grams Raw mozuku seaweed
  2. Prepare 1/2 Onion
  3. Make ready 1/4 Carrot
  4. Take 100 ml Plain flour
  5. Prepare 66 ml Cold water
  6. Get 2 pinch Salt
  7. Prepare 1 Frying oil

I read this information in an introduction to mozuku tempura, so decided to try it since I have it. I used carrots for color, but please feel free to use whatever vegetables you like. Despite the different name, kakiage is a type of tempura. Vegetables such as those listed above and seafood are finely sliced and fried together in the batter.

Steps to make Mozuku Seaweed Kakiage Fritters:
  1. Put the raw mozuku seaweed in a colander and rinse. Thinly slice the onion and julienne the carrot.
  2. Combine the ingredients to make the tempura dredging batter (add cold water as needed).
  3. Mix the ingredients from Step 1 into the batter from Step 2.
  4. Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 - 180℃, then deep fry until golden brown.
  5. Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like.

Despite the different name, kakiage is a type of tempura. Vegetables such as those listed above and seafood are finely sliced and fried together in the batter. Kakiage is not eaten by itself but frequently eaten as a topping on udon or soba noodles and on top of rice.. In Okinawa, a different kind of classic. Give shishito peppers, eggplants, and kabocha squash the tempura treatment, then turn green beans and corn into lacy fritters known as kakiage..

So that’s going to wrap it up with this exceptional food mozuku seaweed kakiage fritters recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!