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Kakiage Is A Kind Of Tempura Dish With A Selection Of Chopped Vegetables And Seafood. This Deep-fried Round Food Has A Much More Casual Feeling Than Tempura, But It Is As Delicious.
Wash And Cut All The Vegetables Into Similar Size Thin Strips.
Place The Sliced Vegetables In A Bowl Together With The Fish And Coat With 100gr Of Tempura Flour. Mix With The Water.
Heat The Oil In A Deep Frying Pan.
Shape The Mixture Using A Spatula Spreading Evenly, Then Using A Pair Of Chopsticks Slide It Into The Oil Gently.
Deep Fry The Batter Until Golden Brown On Both Sides.
Serve With Salt Or With Tempura Dipping Sauce.
Miyako Provides Authentic Japanese Dining In The Metropolitan Buzz Of London Liverpool Street.
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