- Vegetable
- 4 servings
Try umami-rich Kakiage, Japanese style vegetable tempura.
Ingredients
Ingredients A:
- 1 cup wheat flour
- 1 tbsp rice flour
- 1/2 tsp AJI-NO-MOTO® (MSG)
- 1/2 tsp salt
- 3/4 cup cold water
- 1 egg
- Cooking oil
- 2 ounces (50g) white radish, grated
Ingredients B:
- 3 1/2 ounces (100 g) carrot, cut into strips
- 3 1/2 ounces (100 g) french bean, slanting sliced
- 3 1/2 ounces (100 g) enoki mushroom
- 3 1/2 ounces (100 g) pumpkin, cut into stick
- 2 tbsps wheat flour
Ingredients C: sauce
- 1 cup water
- 1 tbsp soy sauce
- 1/4 tsp AJI-NO-MOTO® (MSG)
- 2 tsps sugar
- 1 tsps vinegar
- 1/2 tsp corn starch, mix with some water
Directions
-
1
To prepare the tempura batter, combine wheat flour, rice flour, AJI-NO-MOTO® and salt. Mix until well combined.
-
2
Mix cold water with egg, mix until well combined.
-
3
Combined flour mixture and egg mixture, stir until half mix.
-
4
Combined all ingredients (B) and coat with tempura batter. Make sure all vegetables in coated with the mixture.
-
5
Heat the cooking oil, fry until golden over medium heat.
-
6
Mix all ingredients (C) except corn starch mixture in a pot. Boil until all ingredients have dissolved.
-
7
Add in corn starch mixture and stir until thicken.
-
8
Ready to serve with white radish.
-
9
Sprinkle some flour on the vegetable to help the batter sticking on it.
-
10
The mould is optional. You may deep fry directly into the pan.
