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Ingredient
Sweet Potato & Carrot ‘Kakiage’
Introduce
Chef :
Hiroko ListonSweet Potato & Carrot ‘Kakiage’
‘Kakiage’ is a type of Tempura. This dish is originally a savoury Tempura dish that I cook with thinly sliced Japanese Sweet Potato and Carrot. I sometimes add Onion as well. Savoury Tempura is served with ‘Tentsuyu’ (Tempura Dipping Sauce). However, you can make it into a sweet snack. Add some Sugar to the batter, and cook it in the same way. It can be enjoyed with Honey OR Cinnamon Sugar.
Ingredient
Food ration :
4 servings
1/2
Carrot
1/2 cup
Plain Flour
1 pinch
Salt
1
Egg
2 tablespoons
Cold Water OR Milk
Cooking instructions
* Step 1
Wash Sweet Potato, slice it 2-3mm thin, and place the slices straight into water in a bowl. Cut each slice into 2-3mm strips and place back in the water. Rinse and drain well, place in a mixing bowl.
* Step 2
Cut Carrot into same size strips and add to the bowl. Sprinkle with Flour and coat them well. Combine the Batter ingredients, add to the bowl, and mix well.
* Step 3
Slide large tablespoon sized clumps of the mixture into the 170°C to 180°C Oil and deep-fry until cooked and nicely browned. Turn them over a few times.
* Step 4
When cooked, place them on a rack and drain the oil.
* Step 5
Enjoy as a savoury Tempura with ‘Tentsuyu’ (Tempura Dipping Sauce), OR as a sweet snack with Honey OR Cinnamon Sugar.
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