Kakiage (Vegetable Tempura)
6 pax
Watch The Cooking Video
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 |
- 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.
- 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
AJI-NO-MOTO® Recipes
