Hello, I am Marie. Today, we’re going to prepare kakiage tempura recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kakiage Tempura Recipe
Kakiage Tempura is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Kakiage Tempura is something which I have loved my entire life.
To bewith this recipe, we must prepare a few ingredients. You can cook kakiage tempura using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kakiage Tempura:
- Take 1/2 carrot
- Make ready 1/2 burdock root
- Take 1/2 onion
- Make ready 2 bunches mitsuba (cut into 5 cm length)
- Prepare 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)
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.
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