Hi, I’m Laura. Today, I’m gonna show you how to prepare kakiage tempura recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kakiage Tempura Recipe
Kakiage Tempura is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Kakiage Tempura is something which I’ve loved my entire life.
To bewith this particular recipe, we have to first prepare a few ingredients. You can cook kakiage tempura using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kakiage Tempura:
- Make ready 1/2 carrot
- Prepare 1/2 burdock root
- Prepare 1/2 onion
- Get 2 bunches mitsuba (cut into 5 cm length)
- Get 3 Tbsp flour
- Get 2 Tbsp cold water
- Prepare 1 pinch salt
- Get 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.
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