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Itadakimasu! Dining with the chef / Archives

Feb. 25, Mon.

Authentic Japanese Cooking

Kaki-age Tempura

Kaki-age is usually made by combining small pieces of seafood and vegetables with batter and deep-frying it. It is a well-known variety of tempura. With one bite, you can enjoy various flavors in your mouth. Crispy and satisfying, kaki-age has become a main dish. The second was the soba noodles with kaki-age. It's a traditional Japanese soba dish. You won't forget the deliciousness!

Kaki-age Tempura

[Ingredients] *Serves 2

6 to 8 scallops (150g)
1/2 burdock root (120g)
1/3 sweet potato (150g)
1/2 carrot (50g)
1/2 bunch mitsuba
3 to 4 tbsp flour

Batter
1 egg yolk
2/3 cup cold water
1 cup flour

Dipping Sauce
200ml dashi stock
50ml mirin
50ml soy sauce

Ginger, daikon, lemon to serve
[Method]
1. Cut the scallops. Cut the sweet potato and soak in water. Cut the carrot smaller than the sweet potato pieces. Cut the mitsuba into 3 long pieces.
Shave the burdock root, and plunge in water to remove bitterness.
Pat the drained sweet potato and burdock root with paper towels to dry.

2. Mix the scallops and vegetables evenly and sprinkle with flour.
Add the flour little by little into the mixture of egg yolk and water, and mix until no lumps remain. Add the batter into the bowl of the mixed ingredients and combine well.

3. Place the mixture on a spatula and fry in the 160 degree Celsius oil.
Increase the oil, and finish frying at a high temperature.

4. For the dipping sauce, combine the dashi, mirin and soy sauce, and bring to a simmer. Combine with daikon and ginger.
Arrange the lemon wedges and salt, and it's done!

Soba Noodles with Kaki-age Tempura

[Ingredients] *Serves 2

250g dried soba noodles
1/2 naganegi long onion

Soup
10cm dried kombu
50g dried bonito flakes
4tbsp mirin
1tbsp sugar
150ml soy sauce
1500ml water

Powdered chili pepper, to taste
[Method]
1. Cook the soba, drain, and rinse off excess starch on the surface.

2. For the soup, bring the water, kombu, sugar, mirin, soy sauce and bonito flakes to a boil, and strain.
Cut the long onion, rinse to remove bitterness, and pat dry.

3. Heat the cooked noodles again, arrange in a bowl, and top with the long onion.