Easy-to-Make "Kakiage"
Many people say that homemade "kakiage" (mixed vegetables and seafood tempura) doesn't turn out to be as crispy and flavorful as the ones served in tempura restaurants. Here is the secret: simply change the mixing order of powder and water.
PREPARATION
- Skin and bone salmon, and cut into 2cm dice. Chop 2 leeks 1cm wide. Halve and seed yellow bell pepper. Heat oil to 170°C.
- Put STEP1 in a bowl. Combine with flour (110g) and salt (a pinch). Pour cold water and stir lightly. If the batter is still powdery, add 1 teaspoon of cold water at a time.
- Divide the STEP2 into 8 chunks. Coat a wooden spatula with oil, and place one chunk on the spatula at a time. The oil prevents the batter from sticking on the spatula. Pour the batter slowly into deep-fry oil, scraping it off with chopsticks.
- Deep-fry for 2 minutes, and occasionally turn the chunks over. Deep-fry for another 4-5 minutes until each chunk gets crispy. In this way, "kakiage" will remain crispy and non-greasy when cooled. Combine "KOMBU TSUYU" with either hot or cold water as a dipping sauce. Serve with seasoning such as Japanese white radish (grated), ginger (grated), and lemon.
- Place kakiage on steamed rice and pour "KOMBU TSUYU", if you want to make a rice bowl dish. The steamed rice and the seasonal salmon in "kakiage" will fulfill your appetite!
| Servings | 2 servings |
|---|---|
| Cooking Time | 30 |
| Calories (1 serving) | 179 Calories |
| Sodium (1 serving) | 0.6 g |
Ingredients
2 slices Salmon
2 stalks Leeks
1/2 pcs Yellow bell pepper
110g Flour
a pinch Salt
as needed Cold water
40ml KOMBU TSUYU
80-120ml Cold or hot water
as needed Japanese white radish(grated)
as needed Ginger (grated)
as needed Lemon juice
PREPARATION
- Skin and bone salmon, and cut into 2cm dice. Chop 2 leeks 1cm wide. Halve and seed yellow bell pepper. Heat oil to 170°C.
- Put STEP1 in a bowl. Combine with flour (110g) and salt (a pinch). Pour cold water and stir lightly. If the batter is still powdery, add 1 teaspoon of cold water at a time.
- Divide the STEP2 into 8 chunks. Coat a wooden spatula with oil, and place one chunk on the spatula at a time. The oil prevents the batter from sticking on the spatula. Pour the batter slowly into deep-fry oil, scraping it off with chopsticks.
- Deep-fry for 2 minutes, and occasionally turn the chunks over. Deep-fry for another 4-5 minutes until each chunk gets crispy. In this way, "kakiage" will remain crispy and non-greasy when cooled. Combine "KOMBU TSUYU" with either hot or cold water as a dipping sauce. Serve with seasoning such as Japanese white radish (grated), ginger (grated), and lemon.
- Place kakiage on steamed rice and pour "KOMBU TSUYU", if you want to make a rice bowl dish. The steamed rice and the seasonal salmon in "kakiage" will fulfill your appetite!
