Kakiage Carrots Recipe
・ 120 grams of carrots
Kakiage shrimp and onions
・6 tail shrimp (100 grams with the skin but the head dumped)
・ 80 grams of onion
Dough
・ ½ (2 tablespoons or 30 grams) egg
・ 1 cup (200 ml) ice water
・ 1½ cup (150 grams) all purpose flour
Vegetable oil for frying
Dipping Sauce Tendashi
・ 150 ml water
・ 2 Tablespoons (30 ml) soy sauce
・ 2 teaspoons (7 g) sugar
・ ½ Cup (4 grams) katsuo-bushi (grated bonito)
Complement (optional)
a little bit of grated radish or grated ginger, according to taste
How to make Kakiage Recipe
- Cut carrot sticks of rod-shaped, measuring 6 cm long and ½ cm thick.
- Chopped onions into pieces of 1 cm. Kuliti and clean shrimp, cut into pieces of 1 cm.
- Place the ice water and beaten eggs into a bowl. Add the flour, then stir the dough.Divide the dough into two equal parts. First insert the dough into pieces of carrot,while the second entered the dough into pieces of shrimp and onions.
- Heat the vegetable oil up to a temperature of 160 degrees Celsius. Enter one spoonthe batter into the pan. FRY for about 4 minutes until crisp.
- To make the sauce, put the entire sauce ingredients into a pan, bring to a boil and strain. Grated daikon or ginger can be served with sauce.
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Tag :
Japan Recipe
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