Yellowtail Tempura
It's best to leave some texture in the kaki no tane (rice crackers) rather than crushing them completely into powder. Although not used this time, mixing in peanuts when crushing them might add a nice aroma to the coating.
Since the kaki no tane are already salty, simply sprinkling pepper on the yellowtail is enough seasoning.
Since the kaki no tane are already salty, simply sprinkling pepper on the yellowtail is enough seasoning.
How to make it
1
Place the persimmon seeds in a plastic bag and crush them into small pieces using a hard bowl or rolling pin
2
Cut the yellowtail into bite-sized pieces, make a grid pattern on the skin, and sprinkle pepper all over
3
Sprinkle pepper on the yellowtail, coat with flour, beaten egg and persimmon seeds, and fry in 170°C oil for 2-3 minutes
4
Serve with shredded cabbage and you're done
Ingredientsfor 3 people
-
- Persimmon seeds
- 100g
-
- Yellowtail
- 300g
-
- Pick it
- Small amount
-
- cake flour
- Appropriate amount
-
- Beat egg
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- cabbage
- Appropriate amount
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