Fast Guide to Serving Perfect Kakiage Tempura
Wishing to dine Kakiage Tempura a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with helpful procedures on cooking a Kakiage Tempura like a famous chef made.
We hope you got benefit from reading it, now let's go back to kakiage tempura recipe. To make kakiage tempura you need 8 ingredients and 4 steps. Here is how you achieve it.
To cook an unforgettable Kakiage Tempura, below are the ingridients needed:
- Take 1/2 of carrot.
- Take 1/2 of burdock root.
- Take 1/2 of onion.
- Take 2 bunches of mitsuba (cut into 5 cm length).
- You need 3 Tbsp of flour.
- You need 2 Tbsp of cold water.
- Use 1 pinch of salt.
- Get of vegetable oil for deep frying (use enough oil to fill the pan about 3 cm deep).
After preparing the ingridients, now you are good to make your tasty Kakiage Tempura by following the instructions on this section:
- 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: 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. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
Recipe : Kakiage Tempura
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Simple tips to make Kakiage Tempura
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