- Vegetable
- 4servings
Try umami-rich Kakiage, Japanese style vegetable tempura.
Ingredients (4servings)
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
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.
