‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. I often cook ‘Prawn, Onion & Carrot Kakiage’ to serve with ‘Zaru Soba’. Today I didn’t have enough Prawns. Then I used ‘Chikuwa’ instead. ‘Chikuwa’ is a tube-shape Japanese fishcake made from Surimi (fish paste). This Kakiage’ was really good.
4 Servings (16 Pieces)
1/2 to 1 Onion *thinly sliced
110g Chikuwa *Japanese tube-shape Fishcake
1/2 cupful coarsely chopped Flat-leaf Parsley
2 tablespoons Plain Flour
Oil for frying
‘Tentsuyu’ (Tempura Dipping Sauce) to serve
*Note: Find ‘Tempura Batter’ recipe here.
1/3 cup Plain Flour
2 tablespoons Potato Starch OR Corn Starch
Cold Water *enough to make 1/2 cup with the Egg
*Note: You can use Cold Water only
- Cut ‘Chikuwa’ into 5-6mm thick slices. Combine thinly sliced Onion, coarsely chopped Parsley and ‘Chikuwa’ in a mixing bowl. Sprinkle with Flour and mix to coat.
- Mix the Tempura Batter ingredients in a small bowl, add to the mixing bowl, and combine well.
- Slide some large tablespoon sized clumps of the Vegetables and Chikuwa into the 170°C oil and deep fry. Turn them over a few times. When they are cooked and the batter is golden and crispy, transfer to a rack and drain the oil.
- Repeat with remaining ingredients.
- Serve with ‘Tentsuyu’ (Tempura Dipping Sauce).