Mandrake kakiage and big bat tempura (Episode 2)
Mandrake kakiage
Ingredients
- 300g daikon
- 100g spinach
- 60g all purpose flour
- ½ cup water
- About 1 cup of neutral flavoured oil for frying
Steps
- Cut daikon into long yet thin strips (the thinner; the better)
- Separate the spinach leaves from the stalks.
- Heat a small saucepan with the oil on medium heat.
- In a large bowl, combine the daikon and spinach leaves together.
- Add the flour and combine.
- Add the water and combine.
- Take a small shovelful of batter and fry for 2-3 minutes on each side.
- Drain on a paper towel.
Big bat tempura
Ingredients
- 1 lb chicken breast or thigh
- ½ cup soy sauce
- ½ cup mirin or sake
- 1 tbsp garlic (optional)
- 1 cup ice cold water
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ¼ tsp baking powder
- Enough oil for deep frying. (I recommend avocado oil)
Steps
These steps assume that you are making the tempura after the kakiage
- Cut chicken into 1/4-1/2 inch thick medallions.
- Marinate the chicken in soy sauce, mirin, and garlic. Put in the fridge for an hour.
- In a bowl, mix water, flour, corn starch, and baking powder.
- For each marinated medallion, dip in the batter, shake off the excess batter, and place in the oil-filled saucepan.
- Fry until golden brown on one side.
- Flip over and fry until golden brown on the other side. This should take 3-5 minutes.
- Drain pieces on a plate lined with a paper towel.