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MommaCottage Cheese Berry Cobbler 13 hours ago
Berry cobbler:Sounds easy & delicious-use splendda...
various recipies
mTomato Bruschetta 5 days ago
must try
Sandra CoyeHello Dolly Bars 10 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 23 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!

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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