Kakiage is a kind of tempura which seafood and some vegetables are mixed in tempura batter, and deep-fried.In this photo, shrimp, carrot, onion, and Oba leaf are mixed.
we usually dip it dipping sauce (tentsuyu) and eat.
It is also good to top it on hot soba or udon.
10 comments:
Hi there! It is a lovely photo and you obviously know how it is prepared but what you failed to consider that there are those of us who do not. Now, rather than have it available to us only in restaurants, we would love to learn HOW to prepare it.
How is a tempura batter prepared? At what temperature should the oil be for the frying? For how long? How are the various dipping sauces made? there is a lot there that you can do for us and I thank you in advance. :)
Thanks for your comment.
Oooh, I could easily fall in love with this dish. Looks fantastic and fun, Nobu!
Thanks Bridgett!
It is delicious and healthy.
These are so beautiful! I can't make tempura that nice.
Welcome to my blog. and thanks for your comment!
Nobu-san's blog always makes me terribly hungry. Right now, I am craving tempura! ~_^
Isadora-san may not realise the difficulty of writing detailed recipe instructions in english. I would suggest using this blog as an idea guide, then do a general web search for recipes.
Hello leica, thanks for your kind comment!!
麗香さん。どうも、ありがとう。
Yes, it is deficoult to write detail in english.
もっと、英語の勉強を頑張ります。
I will try it.
Nobuさんの考えが気に入りました。昨晩天ぷらの夕食は実に素晴らしかった。私たちは豆腐の天ぷらや、大根の天ぷらを食べた。いい考えをありがとう。
This blog is already very helpful for people learning about japanese foods. If anyone would like a detailed recipe in english, it is easy to do a web search.
Nobuさんは気が大きい。そうですが、煩を避ける。私たちは人手を煩わすが欲しくない。
Hi Leica.
Thanks for your comment, and advice!
麗香さんこんにちは。
いつも、アドバイスありがとう。
そうですね、あまり細かいことは、他のレシピブログにまかせて、私は多くの料理や食べ物を紹介するようにします。
だけど、少しは、食材や作りかたに、ついて書かないと、どのような味か伝えられないので、概要はきちんと書くように頑張ります。
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