Hello, I am Joana. Today, I will show you a way to prepare kakiage tempura recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kakiage Tempura Recipe
Kakiage Tempura is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Kakiage Tempura is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook kakiage tempura using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kakiage Tempura:
- Take 1/2 carrot
- Make ready 1/2 burdock root
- Get 1/2 onion
- Make ready 2 bunches mitsuba (cut into 5 cm length)
- Take 3 Tbsp flour
- Get 2 Tbsp cold water
- Get 1 pinch salt
- Take 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 special dish kakiage tempura recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
