‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced ingredients. When I cook Tempura, I almost always end up having some leftover batter. I often make ‘Kakiage’ to use up the leftover batter. This ‘Nattō & Parsley Kakiage’ is a very unique one. Nattō lovers would enjoy it.
2 to 3 Servings
1 cupful coarsely chopped Flat Leaf Parsley *softly packed
2 teaspoons Plain Flour
2 containers Nattō
Soy Sauce & Shichimi (Japanese Chilli Spice Mix) to serve
3 tablespoons Plain Flour
1 tablespoon Potato Starch OR Corn Starch
1/2 Egg *about 2 tablespoons
1 tablespoon Water *OR add extra 1 tablespoon Egg
- Combine all Batter ingredients in a mixing bowl. *Note: You can use your leftover Tempura Batter instead.
- Mix Nattō with sauce and mustard that should be included in the container.
- Add 2 teaspoons Plain Flour to the coarsely chopped Parsley and mix to coat. Add the Parsley and Nattō to the batter, and mix to combine. The mixture would become slimy.
- Slide some bite-size clumps of the mixture into 160°C to 170°C oil and deep fry. Turn them over a few times. When nicely browned and crispy, transfer to a rack and drain the oil.
- Serve with Soy Sauce & Shichimi (Japanese Chilli Spice Mix).