June 28, 2007



Same kind of Japanese Tempra. Kakiage is fried vegitables or you may mix with whatever you like and fry.
Ingredients: Onions, dried small shrimps, Japanese vasils and flour.
Cut vegitables into small pieces, and slice onion thinly.

Heat oil in a pan. Mix with 1 and 1/2 cup of flour and 1 cup of warter.

140-160 c is the best to fry for vegitables. Stiring up with dried chopsticks in oil, and if you see a little bubble comes up inside, that tells the time to fry.
Mix ingredients with flour and take a scoop of them in a large spoon and slip into the oil.

Fry them until brown.

Keep temparature is the very important to fry crispy Tempura batter. We usually put them on the top of soba or udon(Japanese noodle) and eat together. It is good balance and harmony with oily vegitables and none-taste noodle. I some times feel like eating Kakiage. Because of vegitables, I can enjoy simple taste and light crunchy fixture.


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