Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Yuka’s Table : vol.36

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MENU: Kakiage Tempura, Mixed rice with green beans and steamed spinach.

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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. 
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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 PUMPKINlovely 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

20140825_4.jpg 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 teajapaneseteasweat01! 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.
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