Steps to Make Perfect Mozuku Seaweed Kakiage Fritters

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mozuku seaweed kakiage fritters. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mozuku Seaweed Kakiage Fritters is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Mozuku Seaweed Kakiage Fritters is something which I’ve loved my entire life. They are fine and they look wonderful.

Great recipe for Mozuku Seaweed Kakiage Fritters. Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it. I read this information in an introduction to mozuku tempura, so decided to try it since I have it.

To get started with this recipe, we have to prepare a few components. You can have mozuku seaweed kakiage fritters using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mozuku Seaweed Kakiage Fritters:

1. Make ready 100 grams Raw mozuku seaweed
2. Take 1/2 Onion
3. Prepare 1/4 Carrot
4. Get 100 ml Plain flour
5. Make ready 66 ml Cold water
6. Get 2 pinch Salt
7. Make ready 1 Frying oil

Repeat with the rest of the mixture (another three fritters/kakiage). When each kakiage looks crispy and golden, lift it out with a slotted spoon and place it over a metal rack, lined over the kitchen paper. Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese Find this Pin and more on Asian Recipe Collectionby Igor In Okinawa, a different kind of classic regional dish called mozuku seaweed tempura exists.

Instructions to make Mozuku Seaweed Kakiage Fritters:

1. Put the raw mozuku seaweed in a colander and rinse. Thinly slice the onion and julienne the carrot.
2. Combine the ingredients to make the tempura dredging batter (add cold water as needed).
3. Mix the ingredients from Step 1 into the batter from Step 2.
4. Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 - 180℃, then deep fry until golden brown.
5. Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like.

Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese Find this Pin and more on Asian Recipe Collectionby Igor In Okinawa, a different kind of classic regional dish called mozuku seaweed tempura exists. Mozuku is a type of seaweed that is typically eaten in miso soup or simply dipped in soy sauce with vinegar. Karaage often uses a dry potato flour to coat the chicken before frying. Katsu uses layers of dry flour, egg wash and dry breadcrumbs, and tempura uses a wet batter of flour, eggs and water, similar to fritters.

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