Kakiage
by Eriko Yamane, a motherI moved in Paris 30 years ago, and my life is now based in this beautiful city Paris with my 26 years old daughter.
Why did I decide to cook tempuras ? It remembers me a lovely and memorable childhood when my grandmother prepared me crispy and tasty tempuras. It is the easiest way to eat fresh seasonable vegetables. Indeed, even if frying is the most caloric way, it’s also the most interesting way of cooking. Contrary to steaming, roasting or stewing when you fry your vegetables, you keep the freshness and the intensity of each taste. If you have a trip in Tokyo, I definitely recommend you to eat some wonderful and probably the best tempuras at “Tempura Yamanoue” in a cozy and retro hotel in Tokyo, close to Jinbo-cho area.
Scroll down para receita em português
Why did I decide to cook tempuras ? It remembers me a lovely and memorable childhood when my grandmother prepared me crispy and tasty tempuras. It is the easiest way to eat fresh seasonable vegetables. Indeed, even if frying is the most caloric way, it’s also the most interesting way of cooking. Contrary to steaming, roasting or stewing when you fry your vegetables, you keep the freshness and the intensity of each taste. If you have a trip in Tokyo, I definitely recommend you to eat some wonderful and probably the best tempuras at “Tempura Yamanoue” in a cozy and retro hotel in Tokyo, close to Jinbo-cho area.
Scroll down para receita em português
Ingredients
1/2 egg
4-5 spoons of flour
80mL almost freezing cold water
Carrots, onions, green beans, Shiitake mushrooms or any kind of vegetables you have, cut in julienne
Peanut oil
Method
1. Slice in julienne carrots, onions, green beans, Japanese mushrooms Shiitake (if you have!), or any kind of vegetables that you would put on your kakiage! Once sliced cut, sprinkle with flour.2. Mix in the bowl, approximatively 1/2 egg, flour (4-5 soup spoon) and put some (almost freeze) cold water (80 mL) in order to get a smoothy paste. Do not mix too much for avoiding appearance of gluten! The paste could contain some aggregates of flour it doesn’t matter!
3. Put all the 1. vegetables in the 2.
4. Heat 4-5 cm of peanut oil (if you’re not allergic; or other odorless oil) in a pan. The temperature of the oil should be at 170-180ºC.
In order to check the temperature of the oil, put a little mixture of 2. in the pan and see if the mixture fried immediately.
5. When the oil is ready, take a small quantity of the battered vegetables and put in your pan!
It depends of the size of the pan but I recommend to fry one by one cause for avoiding the temperature going down!
To have a crispy kakiage, you could remove the egg in your mixture :)
Receita em PT
Ingredientes
1/2 ovo
4-5 colheres de farinha
80mL de água muito gelada
Legumes cortados em juliana, com cenouras, cebola, feijo verde, cogumelos Shiitake
Óleo de amendoim ou outro óleo sem cheiro
Como fazer
1. Corta em juliana os legumes que tens disponível em casa, como cenouras, cebolas e feijão verde, cogumelos shiitake. Assim que estejam preparados, polvilha com farinha.2. Numa taça, misturar aproximadamente 1/2 ovo, 4-5 colheres de sopa de farinh e 80mL de água gelada até formar um polme cremoso. Pode conter alguns grumos de farinha, não há problema! O importante é não misturar em demasia para evitar a formação de gluten.
3. Pôr todos os vegetais na taça com o polme, envolver.
4. Aquecer, numa panela, 4-5 cm de óleo de amendoim (se não fores alérgico! outro óleo sem odor servirá como substituto). A temperatura do óleo deverá ser 170-180ºC.
Para confirmar que é o momento de fritar a tempura, deita uma gota de polme no óleo. Se fritar de imediato, então está pronto a fritar!
5. Quando o óleo estiver quente o suficiente, frita uma pequena quantidade de legumes de cada vez. Depende do tamanho da panela, mas recomenda fritar um de cada vez para evitar que a tempetura do óleo baixe drasticamente!
Para um kakiage mais crocante, podes remover o ovo da tua mistura :)