Authentic Japanese Cooking: Kaki-age Tempura
Kaki-age is usually made by combining small pieces of seafood and vegetables with batter and deep-frying it. It is a well-known variety of tempura. With one bite, you can enjoy various flavors in your mouth. Crispy and satisfying, kaki-age has become a main dish. The second was the soba noodles with kaki-age. It's a traditional Japanese soba dish. You won't forget the deliciousness!
Kaki-age Tempura [Ingredients] *Serves 2 6 to 8 scallops (150g) 1/2 burdock root (120g) 1/3 sweet potato (150g) 1/2 carrot (50g) 1/2 bunch mitsuba 3 to 4 tbsp flour Batter 1 egg yolk 2/3 cup cold water 1 cup flour Dipping Sauce 200ml dashi stock 50ml mirin 50ml soy sauce Ginger, daikon, lemon to serve [Method] 1. Cut the scallops. Cut the sweet potato and soak in water. Cut the carrot smaller than the sweet potato pieces. Cut the mitsuba into 3 long pieces. Shave the burdock root, and plunge in water to remove bitterness. Pat the drained sweet potato and burdock root with paper towels to dry. 2. Mix the scallops and vegetables evenly and sprinkle with flour. Add the flour little by little into the mixture of egg yolk and water, and mix until no lumps remain. Add the batter into the bowl of the mixed ingredients and combine well. 3. Place the mixture on a spatula and fry in the 160 degree Celsius oil. Increase the oil, and finish frying at a high temperature. 4. For the dipping sauce, combine the dashi, mirin and soy sauce, and bring to a simmer. Combine with daikon and ginger. Arrange the lemon wedges and salt, and it's done! Soba Noodles with Kaki-age Tempura [Ingredients] *Serves 2 250g dried soba noodles 1/2 naganegi long onion Soup 10cm dried kombu 50g dried bonito flakes 4tbsp mirin 1tbsp sugar 150ml soy sauce 1500ml water Powdered chili pepper, to taste [Method] 1. Cook the soba, drain, and rinse off exc
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