Hi, I’m Clara. Today, we’re going to prepare kakiage tempura recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a 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 favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Kakiage Tempura is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook kakiage tempura using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kakiage Tempura:
- Prepare 1/2 carrot
- Make ready 1/2 burdock root
- Make ready 1/2 onion
- Get 2 bunches mitsuba (cut into 5 cm length)
- Take 3 Tbsp flour
- Make ready 2 Tbsp cold water
- Make ready 1 pinch salt
- Take vegetable oil for deep frying (use enough oil to fill the pan about 3 cm deep)
Instructions 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 is going to wrap it up for this distinctive dish kakiage tempura recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
