Hello, I am Marie. Today, I’m gonna show you how to prepare kakiage tempura recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. 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 current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Kakiage Tempura is something that I’ve loved my whole life. They are fine and they look wonderful.
To bewith this particular recipe, we must first prepare a few components. You can have kakiage tempura using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kakiage Tempura:
- Make ready 1/2 carrot
- Get 1/2 burdock root
- Get 1/2 onion
- Take 2 bunches mitsuba (cut into 5 cm length)
- Take 3 Tbsp flour
- Take 2 Tbsp cold water
- Prepare 1 pinch salt
- Prepare 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 with this exceptional dish kakiage tempura recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
