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What You Need:
(To Serve: 4 to 6)
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1 small carrot, scraped and cut into fine shreds (about ¼ cup)
A 2-inchpiece gobo (burdock), cut into fine shreds (about ¼ cup)
2 tablespoons scraped fresh ginger root, cut into fine shreds
6 ounces fresh or frozen scallops or shelled shrimp, cut in ¼-inch dice
½ cup shelled green peas or ½ cup frozen, defrosted peas
1 cup tempura batter
¼ cup flour
Vegetable oil
DIPPING SAUCE
1 cup soba tsuyu
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Translate this recipe:
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| How To Cook: |
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1. In a large bowl, mix together the shredded carrot, gobo, ginger, seafood and peas.
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2. Add the previously prepared tempura batter, sift the ¼ cup of flour over it, and vigorously mix with a large spoon until the ingredients are well combined.
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3. Place about 2 tablespoons of the pancake mixture on a wide, Flat metal spatula and flatten it into 2½- to 3-inchrounds with the palm of your hand.
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4. With the aid of chopsticks or the side of a knife, carefully slide the pancake into the pan of hot oil and quickly repeat the procedure with 2 more pancakes.
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5. Fry the kaki age for about 1 minute on each side, or until they are a golden brown, turning the pancakes carefully with chopsticks or tongs. Remove from the oil with a spatula.
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6. Drain the pancakes on paper towels. With the metal spatula or a skimmer, carefully remove any food particles from the cooking oil, and shape and fry the remaining pancakes as described above, skimming the oil of food particles after each batch is fried.
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7. Place 3 or 4 pancakes on individual plates and serve, accompanied by the soba tsuyu dipping sauce, as part of a Japanese meal, for lunch or as a light supper.
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8. A popular way of serving kaki age in Japan is as domburi - that is, a one course meal: 2 pancakes are placed on top of individual servings of
steamed rice,
and the dipping sauce is poured over them.
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