Hello, I’m Laura. Today, we’re going to make kakiage tempura recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Kakiage Tempura Recipe
Kakiage Tempura is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Kakiage Tempura is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have kakiage tempura using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kakiage Tempura:
- Prepare 1/2 carrot
- Prepare 1/2 burdock root
- Take 1/2 onion
- Prepare 2 bunches mitsuba (cut into 5 cm length)
- Take 3 Tbsp flour
- Take 2 Tbsp cold water
- Make ready 1 pinch salt
- Make ready vegetable oil for deep frying (use enough oil to fill the pan about 3 cm deep)
Steps to make Kakiage Tempura:
- 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.
So that’s going to wrap it up for this distinctive dish kakiage tempura recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
