White fish kakiage bowl
When eating it alone as a kakiage, the frying time is fine. If you are eating it in a bowl with sauce, it is better to make the frying time longer and fry it thoroughly to improve the texture.
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.
How to make it
1
The leaves are used for the seri. Mix the chopped selves and white fish in a bowl, add flour and mix quickly.
2
Stir in the basic batter, fry in 170°C deep-fried oil for about 2 minutes, and when the surface has a moderate fried color, remove it on a net and drain the oil.
3
Put [A] in a pot, bring to a boil, and add kakiage to soak the soup.
4
Place the rice of your choice in the bowl with [3] kakiage. Pour the remaining soup over top and finish.
Ingredientsfor 3 people
-
- White fish
- 100g
-
- the celery leaf portion.
- 15g
-
- for wheat flour Used as dusting flour
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- kelp broth Can be substituted with
- 100cc
-
- sugar
- 1/2 tbsp
-
- cooked rice
- Appropriate amount
[PR]
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