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Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters. A tower-shaped kakiage bowl (Temdon), a specialty of Oarai Town Japan. Tempura is also used in combination with other foods.
Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
The shrimp is cut into bite sized pieces, which maximizes the amount of tempura you get. It’s easy to share and is filling enough so you can walk out of the meal feeling satisfied. Black Cod Miso
This spicy, buttery shrimp recipe from New York Times food editor Sam Sifton, is on the table in less than 20 minutes. Serve it as a casual appetizer, or pair it with a salad for a lovely light ...
Tenmusu, also spelled as ten-musu, [1] is a dish in Japanese cuisine that consists of a rice ball wrapped with nori that is filled with deep-fried tempura shrimp. [2] [3] Tenmusu is sometimes included as a food in bento boxes. [1]
Dip the lobster tails into the tempura batter and gently place into the oil. Cook for 3 to 4 minutes until golden brown. Remove from the oil onto a paper towel and season with salt.
Tensoba originated during the mid-Edo-period. It was first eaten as a hot broth soba with kakiage, using the adductor muscles of surf clams.At that time, shrimp-tempura soba was more expensive than other ingredients.
Other ingredients such as crab meat, shrimp, or mushrooms are also used instead of minced meat which are called kani-, ebi-, or kinoko-cream korokke, respectively. Tonkatsu , Menchi katsu , chicken katsu, beef katsu, kujira katsu - breaded and deep-fried pork, minced meat patties, chicken, beef, and whale, respectively.