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Ingredient
Chikuwa, Onion & Parsley ‘Kakiage’ Tempura
Introduce
Chef :
Hiroko ListonChikuwa, Onion & Parsley ‘Kakiage’ Tempura
‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. I often cook ‘Prawn, Onion & Carrot Kakiage’ to serve with ‘Zaru Soba’. Today I didn’t have enough Prawns. Then I used ‘Chikuwa’ instead. ‘Chikuwa’ is a tube-shape Japanese fishcake made from Surimi (fish paste). This Kakiage’ was really good.
Ingredient
Food ration :
4 Servings (16 Pieces)
1/2-1
Onion *thinly sliced
1/3 cup
Plain Flour
2 tablespoons
Potato Starch OR Corn Starch
1
Egg
Cooking instructions
* Step 1
Cut ‘Chikuwa’ into 5-6mm thick slices. Combine thinly sliced Onion, coarsely chopped Parsley and ‘Chikuwa’ in a mixing bowl. Sprinkle with Flour and mix to coat.
* Step 2
Mix the Tempura Batter ingredients in a small bowl, add to the mixing bowl, and combine well.
* Step 3
Slide some large tablespoon sized clumps of the Vegetables and Chikuwa into the 170°C oil and deep fry. Turn them over a few times. When they are cooked and the batter is golden and crispy, transfer to a rack and drain the oil.
* Step 4
Repeat with remaining ingredients.
* Step 5
Serve with ‘Tentsuyu’ (Tempura Dipping Sauce).
Note: if there is a photo you can click to enlarge it
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