Yuka’s Table : vol.36
MENU: Kakiage Tempura, Mixed rice with green beans and steamed spinach.
![20140825_1.jpg](https://yjc.tokyo/jp/blog/IMG/20140825_1.jpg)
When I find small or used vegetables, I always make a Kakiage Tempura. “Kakiage” means, “かき混ぜる Kakimazeru” (muddle, stir) + “揚げる Ageru” (fry) and you can use any vegetable and seafood. For Kakiage Tempura, it’s better to cut all the ingredients into small pieces or match stick sizes.
![20140825_3.jpg](https://yjc.tokyo/jp/blog/IMG/20140825_3.jpg)
And the tip is to enjoy the combination of the ingredients. For example, I like to combine CARROT + SWEET POTATO. I also like to combine with PUMPKIN
Usually, I combine two of them or three for maximum. Because I believe that you can enjoy the flavor and texture of the ingredients a lot. If you use more ingredients, they will all be mixed together in your mouth…which might be OK for some people but I recommend not to do it! ![happy01](/jp/blog/mt-static/plugins/EmoticonButton/images/emoticons/happy01.gif)
![lovely](/jp/blog/mt-static/plugins/EmoticonButton/images/emoticons/lovely.gif)
![happy01](/jp/blog/mt-static/plugins/EmoticonButton/images/emoticons/happy01.gif)
My favorite way of eating Kakiage Tempura is to enjoy with salt. Sometimes I mix salt with another Japanese spices and serve. And it’s always nice to eat with green tea
! I feel that I can enjoy the flavors of each ingredients EVEN MORE!
* In my cooking class, you can lean how to cook the Kakiage Tempura from the very beginning. For more detail, please check the “Home Party Crispy TEMPURA” course.
![20140825.jpg](https://yjc.tokyo/jp/blog/IMG/20140825.jpg)