Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, plump shrimp kakiage tempura fritters rice bowl. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Or, you can put on top of rice or Udon noodles to make a bowl dish.
Plump Shrimp Kakiage Tempura Fritters Rice Bowl is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Plump Shrimp Kakiage Tempura Fritters Rice Bowl is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have plump shrimp kakiage tempura fritters rice bowl using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl:
- Take 10 Prawns (black tiger)
- Make ready 1 ★Sake, salt
- Make ready 1 Plain flour
- Get 50 ml Tempura flour
- Get 50 ml Water
- Get 200 ml ◎Dashi stock
- Prepare 2 tbsp ◎ Sugar
- Make ready 4 tbsp ◎ Mirin
- Get 4 tbsp ◎Soy sauce
- Take 1 to fry Vegetable oil
- Take 1 Sesame oil
In Japan it's called a fish kakiage donburi. Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and Burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters. Kakiage - Japanese Vegetable and Shrimp Tempura Fritters. Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura.
Steps to make Plump Shrimp Kakiage Tempura Fritters Rice Bowl:
- Make a shallow incision at the back of each prawn, devein, then cut into bite sizes. If they are big, cut into three and if small, into two. Rub the prawns with ★ sake and salt.
- Pat dry the prawns with kitchen paper and put into a plastic bag. Add the plain flour and shake to coat the prawn with the flour.
- Combine the tempura flour and water and add the prawns. Mix to coat the prawns with the tempura batter.
- Put enough oil to cover half thickness of the prawns and fry the prawns with batter. Add some sesame oil to the frying oil for flavour.
- Put the ◎ seasonings in a small sauce pan and bring to the boil. This is the tempura sauce. The quantity is quite plenty.
- Drizzle over the tempura sauce on the rice served in a bowl. Arrange the fried prawns and drrizle over the sauce again. Enjoy the plump and crispy prawns.
It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). "Kakiage" is a very popular form of Tempura in Japan, especially in homes as it can make use of whatever is available on any particular day. The main difference with usual tempura is whole eggs are used for better consistency and taste as it is very often served over a bowl of freshly steamed rice. To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Top the rice with kakiage and tempura and drizzle with the sauce. The secret to making a light, crisp coating that doesn't absorb oil when fried is in the batter and deep-frying technique.
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