Seafood Kakiage - Japanese Recipe from Miyako, Andaz London Liverpool Street: Hyattrestaurant.com

Seafood Kakiage

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.

  • 25 Min Prep Time
  • 25 Min Cooking time
  • 2 Servings
chef/recipe-image

Ingredients

Method

  • Step 1

    Wash And Cut All The Vegetables Into Similar Size Thin Strips.

  • Step 2

    Place The Sliced Vegetables In A Bowl Together With The Fish And Coat With 100gr Of Tempura Flour. Mix With The Water.

  • Step 3

    Heat The Oil In A Deep Frying Pan.

  • Step 4

    Shape The Mixture Using A Spatula Spreading Evenly, Then Using A Pair Of Chopsticks Slide It Into The Oil Gently.

  • Step 5

    Deep Fry The Batter Until Golden Brown On Both Sides.

  • Step 6

    Serve With Salt Or With Tempura Dipping Sauce.

Miyako

Miyako

Miyako Provides Authentic Japanese Dining In The Metropolitan Buzz Of London Liverpool Street.