Hello, I’m Joana. Today, I’m gonna show you how to make kakiage tempura recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really 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 is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Kakiage Tempura is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have kakiage tempura using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kakiage Tempura:
- Make ready 1/2 carrot
- Get 1/2 burdock root
- Prepare 1/2 onion
- Get 2 bunches mitsuba (cut into 5 cm length)
- Make ready 3 Tbsp flour
- Make ready 2 Tbsp cold water
- Prepare 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 this up for this special dish kakiage tempura recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
