Fast Guide to Serving Appetizing Mozuku Seaweed Kakiage Fritters
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To make an extraordinary Mozuku Seaweed Kakiage Fritters, here are the ingridients required:
- You need 100 grams of Raw mozuku seaweed.
- Provide 1/2 of Onion.
- Provide 1/4 of Carrot.
- Use 100 ml of Plain flour.
- You need 66 ml of Cold water.
- You need 2 pinch of Salt.
- Prepare 1 of Frying oil.
After readying the components, now you are good to cook your 5-star Mozuku Seaweed Kakiage Fritters by following the procedures below:
- Put the raw mozuku seaweed in a colander and rinse. Thinly slice the onion and julienne the carrot..
- Combine the ingredients to make the tempura dredging batter (add cold water as needed)..
- Mix the ingredients from Step 1 into the batter from Step 2..
- Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 - 180℃, then deep fry until golden brown..
- Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like..
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.. The real thrill of kakiage (Japanese fritter, a type of tempura) is that crunchy sensation when you bite into the hot, right-out-of-the-oven fritter filled with vegetables and seafood. Oarweed (Laminaria digitata) is a large brown algae found in the North Atlantic.
Recipe : Mozuku Seaweed Kakiage Fritters
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step by step to make Mozuku Seaweed Kakiage Fritters
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