Mozuku Seaweed Kakiage Fritters. Great recipe for Mozuku Seaweed Kakiage Fritters. Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it.
Kakiage, on the other hand, is made from thinly-cut or chopped vegetables and small pieces of seafood mixed with Tempura batter and deep-fried. It is a great dish to use up left over vegetables hiding in the corner of the fridge. You can use any vegetables that don't have too much moisture. You can cook Mozuku Seaweed Kakiage Fritters using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Mozuku Seaweed Kakiage Fritters
- It’s 100 grams of Raw mozuku seaweed.
- You need 1/2 of Onion.
- Prepare 1/4 of Carrot.
- You need 100 ml of Plain flour.
- Prepare 66 ml of Cold water.
- It’s 2 pinch of Salt.
- Prepare 1 of Frying oil.
Repeat with the rest of the mixture (another three fritters/kakiage). When each kakiage looks crispy and golden, lift it out with a slotted spoon and place it over a metal rack, lined over the kitchen paper. Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese Find this Pin and more on Asian Recipe Collectionby Igor In Okinawa, a different kind of classic regional dish called mozuku seaweed tempura exists.
Mozuku Seaweed Kakiage Fritters step by step
- Put the raw mozuku seaweed in a colander and rinse. Thinly slice the onion and julienne the carrot..
- Combine the ingredients to make the tempura dredging batter (add cold water as needed)..
- Mix the ingredients from Step 1 into the batter from Step 2..
- Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 – 180℃, then deep fry until golden brown..
- Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like..
Mozuku is a type of seaweed that is typically eaten in miso soup or simply dipped in soy sauce with vinegar. Karaage often uses a dry potato flour to coat the chicken before frying. Katsu uses layers of dry flour, egg wash and dry breadcrumbs, and tempura uses a wet batter of flour, eggs and water, similar to fritters. Typically tempura is seafood and vegetables, but meat can be battered and served as tempura as well. Give shishito peppers, eggplants, and kabocha squash the tempura treatment, then turn green beans and corn into lacy fritters known as kakiage..
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