Kakiage Tempura Corn
Kakiage Tempura Corn

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kakiage tempura corn. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kakiage Tempura Corn is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Kakiage Tempura Corn is something that I have loved my entire life.

Corn and Japanese Cuisine-. "Kakiage" or kaki-age, is a type of Japanese tempura. It's different from standard tempura in that it's a blend of vegetables rather than one prawn, one green bean or a slice. Using thawed frozen corn that is still COLD makes these 'Kakiage Corn' crispy without special Tempura Flour or any techniques.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kakiage tempura corn using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kakiage Tempura Corn:
  1. Prepare 2 cups Frozen Corn Kernels
  2. Prepare Green Herb of your choice e.g. Parsley, Coriander, Oregano, Basil, etc
  3. Get 4-5 tablespoons Plain Flour
  4. Prepare 2-3 tablespoons Water
  5. Get Oil for frying
  6. Make ready 1 teaspoon Salt
  7. Prepare Spices of your choice *e.g. Pepper, Cumin, Coriander, Cayenne Pepper, Oregano, etc

Everyone loves Japanese tempura - it's a guaranteed crowd-pleaser, easy to make in a pinch and great as a snack, side dish or a main course. This is kakiage tempura easy recipe. You can make it vegetarian or enjoy the combination of your own favorite To prepare the tempura batter, combine wheat flour, rice flour, AJI-NO-MOTO® and salt. 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.

Steps to make Kakiage Tempura Corn:
  1. Thaw Frozen Corn Kernels but keep them COLD. Low temperature slows down the gluten development and makes Tempura crispy.
  2. Pick leaves of Green Herb, tear if large, and add them to Corn.
  3. Add Plain Flour and mix to coat all Corn Kernels.
  4. Add Water and mix until just combined.
  5. You then slide large tablespoon sized clumps of the corn mixture into the 170°C to 180°C Oil and deep fry.
  6. Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
  7. Serve with Salt mixed with Spices of your choice. Of course it can be served with Tentsuyu (Tempura Dipping Sauce). http://www.hirokoliston.com/dipping-sauce/

It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Find kakiage tempura stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood. Tempura is one of the most famous Japanese foods outside Japan.

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