Japanese Cookbook
Kakiage Don
2 servings
분량30 minutes
활동 시간45 minutes
총 시간재료
½ onion (or ¼ large onion)
2 inch carrot
2 inch Japanese sweet potato (Satsumaimo)
2 inch gobo (burdock root)
10 shrimp (small shrimp)
1 Tbsp sake (for marinating shrimp)
8 sprigs mitsuba (Japanese parsley)
2 Tbsp potato starch or cornstarch (to dust)
1 cup dashi (Japanese soup stock) (for vegan/vegetarian, make Vegan Dashi)
3 Tbsp soy sauce
3 Tbsp mirin
2 Tbsp sake
2 tsp sugar
½ cup all-purpose flour (plain flour) (measure ½ cup and remove 1 ½ Tbsp to be precise; sifted after measured)
¼ tsp baking powder
⅛ tsp Diamond Crystal kosher salt
1 large egg yolk
½ cup iced water (measure ½ cup and remove 4 tsp to be precise)
1 tsp sake
4 cups neutral oil
1-2 Tbsp toasted sesame oil
2 servings cooked Japanese short-grain rice (1 rice-cooker-cup, 180 ml yields roughly 2 servings, 1.75 US cups; see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
방향
Gather all the ingredients.
To Make Tempura Sauce
Heat all the ingredients for Sauce in a small saucepan and bring to a boil. Remove from heat and set aside.
To Prepare Kakiage Ingredients
Marinate shrimp in 1 Tbsp sake for 10 minutes to get rid of the unwanted smell. Cut all the vegetables into thin strips, about 2 inches (5 cm) long. They should all be roughly the same size so it's easier to cook through and eat. Soak sweet potatoes and gobo (burdock root) in water to prevent them from changing color for 10 minutes. Drain really well.
To Make Tempura Batter
Heat the oil and sesame oil to 350ºF (180ºC) in a wok or pot. While oil is heating up, start preparing the tempura batter.
In a medium bowl, beat egg yolk gently and add iced water and sake. It’s important to keep the batter icy cold at all time. The crispiness of Tempura comes from the temperature difference between hot oil and cold batter.
Add sifted flour, baking powder, and salt into the egg mixture. Using chopsticks, mix around the bowl just 10 times in circular motion. The key here is not to produce gluten in the flour. The batter can be lumpy and should be slightly runnier than regular tempura batter.
Add the shredded vegetables and shrimp in the empty bowl. Sprinkle with potato starch (cornstarch) and coat well with chopsticks.
Pour the batter over the ingredients and mix.
To Deep Fry
When the oil is 350ºF (180ºC), take a scoop of the ingredients with a fine-mesh sieve or slotted spoon and let the excess batter drip off.
Slowly slip the ingredients into oil, keeping them as flat as possible. Keep the ingredients from separating and collect all the pieces into one big flat chunk with chopsticks. Deep-fry for 1 minute without touching, then flip to deep-fry until golden-brown. Drain excess oil on a paper towel. Pick up crumbs left in the oil with a fine-mesh sieve. It's important to clean the oil after every batch so the oil does not get darker with the burnt crumbs. Continue with the rest of the batter.
To Serve
Re-heat the tempura sauce. Put steamed rice in donburi bowls and drizzle a little bit of the sauce over rice. Keep the remaining sauce in a small serving container. Place the kakiage over the rice. Drizzle more tempura sauce when you're eating.
To Store
You can keep the leftover kakiage in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Reheat in the oven (or toaster oven) till crispy and do not use a microwave.
영양 정보
1회 제공량
-
칼로리
702 kcal
지방 전체
35 g
포화 지방
6 g
불포화 지방
27 g
트랜스 지방
1 g
콜레스테롤
173 mg
나트륨
909 mg
탄수화물 전체
70 g
식이섬유
4 g
총 당류
10 g
단백질
19 g
2 servings
분량30 minutes
활동 시간45 minutes
총 시간