Step-by-Step Guide to Prepare Award-winning Kakiage (mixed Tempura) - Japanese

Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Kakiage (mixed Tempura) - Japanese. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kakiage (mixed Tempura) - Japanese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kakiage (mixed Tempura) - Japanese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kakiage (mixed Tempura) - Japanese is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kakiage (mixed Tempura) - Japanese estimated approx 20 minutes.

To begin with this recipe, we have to prepare a few components. You can cook Kakiage (mixed Tempura) - Japanese using 9 ingredients and 5 steps. Here is how you cook that.

Fried vegetables in Japanese style. #japanese #tempura

Ingredients and spices that need to be Take to make Kakiage (mixed Tempura) - Japanese:

1. 1 small onion
2. 1 small carrot
3. 0.4 burdock root (optional)
4. dried or fresh shrimp
5. 400 ml water
6. 1 egg
7. 1 cup flour
8. vegetable oil
9. finishing salt

Instructions to make to make Kakiage (mixed Tempura) - Japanese

1. 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!
2. 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.
3. Heat aprox. 3cm of oil in a flying pan till 185℃
4. 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.
5. 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.

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So that's going to wrap this up with this special food How to Make Speedy Kakiage (mixed Tempura) - Japanese. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!