- Vegetable
- 4 servings
Try umami-rich Kakiage, Japanese style vegetable tempura.
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
- Cooking oil
- 50 g (1.7 ounces) white radish, grated
Ingredients B:
- 100 g (3.5 ounces) 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
- 1/4 tsp AJI-NO-MOTO®
- 2 tsp sugar
- 1 tsp 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.
