Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegetable fritters - kakiage. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Vegetable Fritters - Kakiage is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Vegetable Fritters - Kakiage is something which I have loved my whole life.
Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. I always like this type of vegetable fritters.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegetable fritters - kakiage using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegetable Fritters - Kakiage:
- Prepare 100 g Carrots (julienne)
- Prepare 100 g Radish (julienne)
- Take 100 g Shitake Mushrooms (slice finely)
- Get 100 g Burdock Root (optional, julienne)
- Prepare 30 g Chives
- Make ready [Coating]
- Get 2 Tbsp All Purpose Flour
- Get 2 pinches Salt
- Get [Batter]
- Prepare 1 cup All Purpose Flour
- Make ready 3 Tbsp Cornflour
- Make ready 1 tsp Baking Powder
- Prepare 2 pinches Salt
- Take 1 cup (and a little more) Cold Water
- Make ready [Frying]
- Prepare 1 cup Cooking Oil
Great for using up the left-over vegetables. Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese. Fried with vegetables and tender juicy prawns served over a bowl of steamed rice, this quick-to-make don is your Pour some sauce over the rice. Top each bowl with a fritter and drizzle with more sauce.
Instructions to make Vegetable Fritters - Kakiage:
- COAT: mix all the veggies together in a large bowl and add the Salt and Flour. Mix and coat well.
- BATTER: add the All Purpose Flour, Cornflour, Baking Powder and Salt on a separate bowl. Then add the Cold Water and mix well. Remember the Batter has to be THIN.
- FRYING: in a large wok, heat 1 cup of Cooking Oil on high heat until hot. Usong a pair of tongs grab a handful of Veggies, dip in the Batter, drain the excess and then gently place the dollop in the oil. Fry it for 1 or 2 minutes before turning over. Then, lift the fritter off and drain the excess oil with kitchen towels. Let it cool on a wire rack. Do this with the rest.
- SERVE: serve it as is, or with Mentsuyu (Noodle Sauce) or plain ol' Soy Sauce.
Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). A tempura variety known as kakiage is distinguished by the use of flour and water, with the Most commonly, it consists of thinly sliced vegetables such as carrots, onions, lotus roots, and sweet. 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. Vegetable fritters are an easy way to eat more veggies.
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