Scallops trabecular fried
Japanese food
Seafood side dishes
The trick to making kakiage taste good is to thoroughly remove moisture from the scallops. If the flavor is not enough, you can eat it by sprinkling salt or adding tempura soup if you like.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 10 minutes
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How to make it
1
Remove the scallop columns from the drain using a cloth or something similar. Chop the tan leaves to a length of about 2cm.
2
Put the scallop trabecula and mites in a bowl, add the flour and mix. Add a basic batter to the full, evenly dripping amount and mix gently with chopsticks.
3
Heat the frying oil to about 160-170°C, place it on a net and gently place it in the oil. A guideline is quarter-equivalent. If so, it's a good idea to add batter to the autumn leaves and fry them together.
4
Once the coat is slightly golden brown, you can take it out. Remove onto a net and drain the oil. Place paper in a bowl and place it on top to complete the process.
4 ingredients
-
- Scallop scallop trabecula
- 100g
-
- Mitsuba
- 20g
-
- cake flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
