Kakiage Tempura Recipe

Today's Oishiy recipe is ''Kaki-Age Tempura''. This tempura is a popular main dish and can be served in many different ways, such as Kakiage donburi (rice bowl), Kakiage soba and Kakiage udon, etc. A taste of vegetable and seafood. 


---INGREDIENTS---

-for vegetables-
Flour 60g
Baking powder 2g
Onion 40g
Burdock Root 50g
Carrot 30g
Sweet Potato 100g
Salt

Water 150ml

-for seafood-
Boiled Scallops 250g
Flour 60g
Baking Powder 1g
Onion 80g
Mozuku Seaweed 60g
Dry Green Seaweed 2g
Dry Shrimp 5g
Salt

Water 80ml
Salad Oil for Deep Fry


---PROCEDURE---

1.For kaki-age vegetable, in a bowl put flour, baking powder, water, and mix.
2.Put some pinch of salt.
3.Add cut sweet potato, burdock root, carrot, onion, until all vegetable are coated well and set aside. 
4.In different bowl, put flour, baking powder, water, and mix.
5.Add pinch of salt.
6.Add boiled scallops, onion, mozuku seaweed, dry green seaweed, dry shrimp, and mix until all are coated.
7.Put oil in a pan for deep fry, put coated vegetables and fry for about 5-6minutes both side or until golden brown.
8.Put coated seafood and fry for about 3-4minutes and it's done.
9.Serve while it's hot. Can eat with tempura sauce or just dip in salt.
10.Enjoy!