Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mozuku seaweed kakiage fritters. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. The Mozuku seaweed harvested in this beautiful clear ocean is one of the famous longevity food products.
Mozuku Seaweed Kakiage Fritters is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Mozuku Seaweed Kakiage Fritters is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mozuku seaweed kakiage fritters using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mozuku Seaweed Kakiage Fritters:
- Get 100 grams Raw mozuku seaweed
- Prepare 1/2 Onion
- Prepare 1/4 Carrot
- Take 100 ml Plain flour
- Take 66 ml Cold water
- Take 2 pinch Salt
- Get 1 Frying oil
Mozuku seaweed food makes a great choice when you are trying to reduce calories without compromising on the nutritional end of things. This molecule was found to be. How to cook Wakame and Mozuku? Not finding what you're looking for?
Steps to make Mozuku Seaweed Kakiage Fritters:
- Put the raw mozuku seaweed in a colander and rinse. Thinly slice the onion and julienne the carrot.
- Combine the ingredients to make the tempura dredging batter (add cold water as needed).
- Mix the ingredients from Step 1 into the batter from Step 2.
- Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 - 180℃, then deep fry until golden brown.
- Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like.
Save mozuku seaweed to get e-mail alerts and updates on your eBay Feed.+ Give shishito peppers, eggplants, and kabocha squash the tempura treatment, then turn green beans and corn into lacy fritters known as kakiage. In Okinawa, mozuku seaweed is eaten simply dressed with vinegar and soy sauce in this small appetizer. Cladosiphon okamuranus (モズク;水雲;藻付;海蘊;海雲, mozuku) is a type of edible seaweed in the genus Cladosiphon, naturally found in Okinawa, Japan. Suchen Sie nach Japanese Traditional Cuisine Mozuku Seaweed Vinegar-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt.
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