Sanriku Style Shrimp & Vegetable Kakiage Recipe by cookpad.japan
 cookpad.japan @cookpad_jp The ladies of the Sanriku region wanted to share the goodness of the sea squirt, so they came up with this easy to eat recipe! Even if you don't know much about sea squirt, or if you don't like it so much, take this opportunity to try it out. If you don't have sea squirt, wakame kakiage tastes great too! The wakame will be crunchy when the fritters are freshly made. It's easy to fry in bunches if you use a ladle! Recipe by Hoyaojisan The ladies of the Sanriku region wanted to share the goodness of the sea squirt, so they came up with this easy to eat recipe! Even if you don't know much about sea squirt, or if you don't like it so much, take this opportunity to try it out. If you don't have sea squirt, wakame kakiage tastes great too! The wakame will be crunchy when the fritters are freshly made. It's easy to fry in bunches if you use a ladle! Recipe by Hoyaojisan Sanriku-style Shrimp & Vegetable Kakiage Share its first Cooksnap! The ladies of the Sanriku region wanted to share the goodness of the sea squirt, so they came up with this easy to eat recipe! Even if you don't know much about sea squirt, or if you don't like it so much, take this opportunity to try it out. If you don't have sea squirt, wakame kakiage tastes great too! The wakame will be crunchy when the fritters are freshly made. It's easy to fry in bunches if you use a ladle! Recipe by Hoyaojisan The ladies of the Sanriku region wanted to share the goodness of the sea squirt, so they came up with this easy to eat recipe! Even if you don't know much about sea squirt, or if you don't like it so much, take this opportunity to try it out. If you don't have sea squirt, wakame kakiage tastes great too! The wakame will be crunchy when the fritters are freshly made. It's easy to fry in bunches if you use a ladle! Recipe by Hoyaojisan Ingredients 4 servings 2 Sea Squirt 30 grams Wakame seaweed (salted) 1 Onion 2 Shiso leaves 1 Tempura flour 1 Water 1 Vegetable oil 1 dash Salt 2 Sea Squirt 30 grams Wakame seaweed (salted) 1 Onion 2 Shiso leaves 1 Tempura flour 1 Water 1 Vegetable oil 1 dash Salt Cooking Instructions 1 Steam the sea squid and soak the wakame in water. 2 Thinly slice the onion, julienne the shiso, finely chop the wakame, and cut the sea squid into thin and long strips. 3 Cover the ingredients from Step 2 in tempura flour and mix together. 4 Dissolve the tempura flour in water to make the coating. 5 Put Step 3 into 4, scoop out a spoonful, and deep-fry. 6 Arrange them nicely on a dish and enjoy with salt. 1 Steam the sea squid and soak the wakame in water. 1 Steam the sea squid and soak the wakame in water. 2 Thinly slice the onion, julienne the shiso, finely chop the wakame, and cut the sea squid into thin and long strips. 2 Thinly slice the onion, julienne the shiso, finely chop the wakame, and cut the sea squid into thin and long strips. 3 Cover the ingredients from Step 2 in tempura flour and mix together. 3 Cover the ingredients from Step 2 in tempura flour and mix together. 4 Dissolve the tempura flour in water to make the coating. 4 Dissolve the tempura flour in water to make the coating. 5 Put Step 3 into 4, scoop out a spoonful, and deep-fry. 5 Put Step 3 into 4, scoop out a spoonful, and deep-fry. 6 Arrange them nicely on a dish and enjoy with salt. 6 Arrange them nicely on a dish and enjoy with salt. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 10, 2014 14:21 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Plump Shrimp Kakiage Tempura Fritters Rice Bowl Plump Shrimp Kakiage Tempura Fritters Rice Bowl I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes. The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan cookpad.japan Chunky Fish Sausage and Vegetable Kakiage Fritters Chunky Fish Sausage and Vegetable Kakiage Fritters These fish-sausage morsels are very colorful. 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Recipe by pappatyan cookpad.japan Chunky Fish Sausage and Vegetable Kakiage Fritters Chunky Fish Sausage and Vegetable Kakiage Fritters These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too. When you drop the fritters in the oil in Step 3, form them so that each piece is fairly small and round. They will turn into cute round morsels. These are delicious as is, but you can eat them with ketchup or tempura dipping sauce if you like . For 2-4 servings. Recipe by caramel-cookie cookpad.japan Chunky Fish Sausage and Vegetable Kakiage Fritters Chunky Fish Sausage and Vegetable Kakiage Fritters These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too. When you drop the fritters in the oil in Step 3, form them so that each piece is fairly small and round. They will turn into cute round morsels. These are delicious as is, but you can eat them with ketchup or tempura dipping sauce if you like . For 2-4 servings. Recipe by caramel-cookie cookpad.japan Mozuku Seaweed Kakiage Fritters Mozuku Seaweed Kakiage Fritters Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it. I used carrots for color, but please feel free to use whatever vegetables you like. Recipe by Nigauringo cookpad.japan Mozuku Seaweed Kakiage Fritters Mozuku Seaweed Kakiage Fritters Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it. I used carrots for color, but please feel free to use whatever vegetables you like. Recipe by Nigauringo cookpad.japan Kakiage Tempura Kakiage Tempura Kakiage is a kind of tempura, a Japanese deep fried dish, with several kinds of vegetables and seafood that are battered and deep fried. Rie Kakiage Tempura Kakiage Tempura Kakiage is a kind of tempura, a Japanese deep fried dish, with several kinds of vegetables and seafood that are battered and deep fried. Rie Frozen Kakiage Fritters for your Bento Frozen Kakiage Fritters for your Bento A friend informed me that frozen tempura is great for bento-making, and I've been following her tip every since. The sauce is really simple, and can easily be whipped up on busy mornings. Keep a close eye when toasting as the kakiage is prone to scorching. If the heat is still on when you add the sauce, it'll boil down so turn it off immediately and then pour. Recipe by Kohagaeru cookpad.japan Frozen Kakiage Fritters for your Bento Frozen Kakiage Fritters for your Bento A friend informed me that frozen tempura is great for bento-making, and I've been following her tip every since. The sauce is really simple, and can easily be whipped up on busy mornings. Keep a close eye when toasting as the kakiage is prone to scorching. If the heat is still on when you add the sauce, it'll boil down so turn it off immediately and then pour. Recipe by Kohagaeru cookpad.japan My Mother-in-Law's Recipe for Vegetable Kakiage Fritters My Mother-in-Law's Recipe for Vegetable Kakiage Fritters My mother-in-law often used to make this. This is a tribute to her. My father suggested adding chikuwa. As my husband loves kakiage (mixed vegetable tempura), I make this pretty frequently. Eat with soba noodles or pack in your bento. Once you drop the batter into the oil, don't touch it. Use chopsticks to flip them over, but try not to touch them any more than that. Keep a close eye on them. They'll be crisp right out of the pan when the oil is hot, but will soften with time. To cook them so that they are crisp even when cold, fry on low heat. Recipe by Kohagaeru. cookpad.japan My Mother-in-Law's Recipe for Vegetable Kakiage Fritters My Mother-in-Law's Recipe for Vegetable Kakiage Fritters My mother-in-law often used to make this. This is a tribute to her. My father suggested adding chikuwa. As my husband loves kakiage (mixed vegetable tempura), I make this pretty frequently. Eat with soba noodles or pack in your bento. Once you drop the batter into the oil, don't touch it. Use chopsticks to flip them over, but try not to touch them any more than that. Keep a close eye on them. They'll be crisp right out of the pan when the oil is hot, but will soften with time. To cook them so that they are crisp even when cold, fry on low heat. Recipe by Kohagaeru. cookpad.japan Shrimp in the Style of Sakura Mochi Shrimp in the Style of Sakura Mochi I was chosen to be a cooking monitor. The theme was "Spring Potluck Recipes to Enjoy with Kirin Free Beer." So I made these snacks that resemble sakura mochi to match the theme. This is another version: "Butter Fried Potatoes with Shrimp". Microwave the potatoes in the microwave for about 4 minutes. If you pan-fry the potatoes for too long and they brown too much, they won't give a pretty pink color, so be patient and fry them on low heat. After pan-frying, heating them in the microwave will make them sticky. Recipe by mama deko cookpad.japan Shrimp in the Style of Sakura Mochi Shrimp in the Style of Sakura Mochi I was chosen to be a cooking monitor. The theme was "Spring Potluck Recipes to Enjoy with Kirin Free Beer." So I made these snacks that resemble sakura mochi to match the theme. This is another version: "Butter Fried Potatoes with Shrimp". Microwave the potatoes in the microwave for about 4 minutes. If you pan-fry the potatoes for too long and they brown too much, they won't give a pretty pink color, so be patient and fry them on low heat. After pan-frying, heating them in the microwave will make them sticky. 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