Kakiage (Vegetable Tempura)
6 pax
Watch The Cooking Video
Ingredients
Ingredients A:
1 cup | Wheat flour |
1 tbsp | Rice flour |
½ tsp | AJI-NO-MOTO® |
½ tsp | Salt |
¾ cup | Cold water |
1 | Egg |
Enough to fry | Cooking oil |
50 g | White radish, grated |
Ingredients B:
100 g | Carrot, cut into strip |
100 g | French bean, slanting sliced |
100 g | Enoki mushroom |
100 g | Pumpkin, cut into stick |
2 tbsp | Wheat flour |
Ingredients C: sauce
1 cup | Water |
1 tbsp | Soy sauce |
¼ tsp | AJI-NO-MOTO® |
2 tsp | Sugar |
1 tsp | Vinegar |
½ tsp | Corn starch, mix with some water |
Method
- To prepare the tempura batter, combine wheat flour, rice flour, AJI-NO-MOTO® and salt. Mix until well combined.
- Mix cold water with egg, mix until well combined.
- Combined flour mixture and egg mixture, stir until half mix.
- Combined all ingredients (B) and coat with tempura batter. Make sure all vegetables in coated with the mixture.
- Heat the cooking oil, fry until golden over medium heat.
- Mix all ingredients (C) except corn starch mixture in a pot. Boil until all ingredients have dissolved.
- Add in corn starch mixture and stir until thicken.
- Ready to serve with white radish.
Tips
- Sprinkle some flour on the vegetable to help the batter sticking on it
- The mould is optional. You may deep fry directly into the pan
Product Used for the Recipe
AJI-NO-MOTO® Recipes