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

  1. Cut daikon into long yet thin strips (the thinner; the better)
  2. Separate the spinach leaves from the stalks.
  3. Heat a small saucepan with the oil on medium heat.
  4. In a large bowl, combine the daikon and spinach leaves together.
  5. Add the flour and combine.
  6. Add the water and combine.
  7. Take a small shovelful of batter and fry for 2-3 minutes on each side.
  8. 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

  1. Cut chicken into 1/4-1/2 inch thick medallions.
  2. Marinate the chicken in soy sauce, mirin, and garlic. Put in the fridge for an hour.
  3. In a bowl, mix water, flour, corn starch, and baking powder.
  4. For each marinated medallion, dip in the batter, shake off the excess batter, and place in the oil-filled saucepan.
  5. Fry until golden brown on one side.
  6. Flip over and fry until golden brown on the other side. This should take 3-5 minutes.
  7. Drain pieces on a plate lined with a paper towel.