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7th-May-2008 10:14 pm
We still had a fillet of flake leftover from cooking steamed soy sauce fish with spring onions yesterday. So I modified this tempura recipe to make kakiage for dinner.

Ingredients for the kakiage (enough for 4):
  • 1 large onion, finely sliced
  • 1 carrot, grated
  • 1 handful of frozen vegetables

The batter recipe is followed as the link, while the tempura dipping sauce was slowly warmed on the stove. I unfortunately don't have dashi (kombu nor bonito), so the dipping sauce isn't very authentic. But still edible and not too bad.

These vegetables are mixed with the batter and spoonfuls are dropped into the hot oil.

I also fried eggplant, the sliced fish and french beans seperately. But these would cook more slowly than the kakiage mix, so I'd advise the kakiage mix is cooked last.

All in all, despite the unauthentic dipping sauce, the SO pronounces the dinner a raging success and I have his permission to make it again. (^_^)

Edit: Look, 0x0000ff! We finally got to use the deep fryer! Thank you!
8th-May-2008 10:03 pm (UTC)
That looks delicious!!!!!!

Cat Birthday Wishes
9th-May-2008 12:29 am (UTC)
Thank you very much! (^0^)/
9th-May-2008 02:18 am (UTC) - Yummy!
That looks AMAZING!
Happy Birthday, by the way! :)

9th-May-2008 09:18 pm (UTC) - Re: Yummy!
Thank you!
And thank you! (^0^)/
25th-Mar-2015 02:32 am (UTC)
Your tempura batter looks perfect.. light and not oily!
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