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Kakiage Tempura

Blossom Lady
Oct 19, 2021 08:05 AM
Kakiage Tempura

Kakiage is a popular kind of tempura in Japan, especially in the home because different ingredients (usually leftovers) are mixed together in tempura batter before deep-frying. Various vegetables, onion, carrot, burdock root, trefoil, mushrooms, and all kinds of seafood can be used - there are no restrictions.

The main difference between kakiage and other forms of tempura is that whole eggs are used for better consistency and taste. Kakiage is often served over a bowl of freshly steamed rice.

In restaurants, depending on the level of the chefs, all kinds of kakiage are served and make for hearty meals. Shizuoka has a specialty that everyone in Japan wishes to sample.

Ingredients:

  • 1 onion, thinly sliced
  • 1/2 large carrot, peeled and cut into thin strips
  • 1/4 lb scallops, thinly sliced
  • 1 large egg
  • 1 cup ice water
  • 1 cup all-purpose flour
  • vegetable oil, for frying
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
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