Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kakiage (mixed tempura). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Kakiage (Mixed vegetable tempura) is a type of tempura made with vegetable strips, often with seafood. Great for using up the left-over vegetables. Pumpkin & Sweet Potato Tempura (KAKIAGE RECIPE).
Kakiage (mixed Tempura) is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Kakiage (mixed Tempura) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook kakiage (mixed tempura) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Kakiage (mixed Tempura):
- Prepare 1 small onion
- Prepare 1 small carrot
- Make ready 0.4 burdock root (optional)
- Take dried or fresh shrimp
- Make ready 400 ml water
- Prepare 1 egg
- Get 1 cup flour
- Get vegetable oil
- Prepare finishing salt
Yuko's Carrot and Shrimp Kakiage made me glad I gave it a try. Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood. Kakiage, on the other hand, is made from thinly-cut or chopped vegetables and small pieces of seafood mixed. 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.
Instructions to make Kakiage (mixed Tempura):
- Pour water in a deep bowl and add the egg. It is important to put the egg in a bowl of water (not other way around). Mix well until the egg has dissolved. Through away the foam formed on the surface. Sift the flour. Place 1 cup of above egg water in a different bowl and add 1/3 of flour, mix gently with a whisk. Repeat twice to add all the flour. Add 3 tbsp of egg water to this to make a lighter batter for Kakiage. Do not over mix!
- Slice the onion thinly, julienne the carrots and burdock root. Dip the burdock root in a bowl of water with dash of vinegar to keep the white color. Dry all the vegetable well add the shrimp and toss it with 2tbsp of flour.
- Heat aprox. 3cm of oil in a flying pan till 185℃
- Pour the batter in the bowl vegetable, toss it well together. Use a ladle, preferably with holes, or a turner to shape the batter. Slide it in gently in to the heated oil from the side of the pan. Top up the batter, if needed.
- Turn over after 1-1.5 minutes, and fry for another 1- 1.5 minutes. Take the Kakiage out before it browns, draining as much oil as possible over the pan as you do. Serve with good finishing salt.
Kakiage Soba (Mixed Tempura Soba Noodles). This is kakiage tempura easy recipe. You can make it vegetarian or enjoy the combination of your own favorite vegetables, meat and seafood. · Kakiage tempura is a type of tempura. Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount. Shuko Oda's tempura recipe is super versatile - she uses a mixture of carrot, enoki mushrooms and shungiku greens, but you can use any veg you like as long as they aren't too watery.
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