Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kakiage tempura corn. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Corn and Japanese Cuisine-. "Kakiage" or kaki-age, is a type of Japanese tempura. It's different from standard tempura in that it's a blend of vegetables rather than one prawn, one green bean or a slice. Using thawed frozen corn that is still COLD makes these 'Kakiage Corn' crispy without special Tempura Flour or any techniques.

Kakiage Tempura Corn is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Kakiage Tempura Corn is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have kakiage tempura corn using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kakiage Tempura Corn:

1. Prepare 2 cups Frozen Corn Kernels
2. Prepare Green Herb of your choice e.g. Parsley, Coriander, Oregano, Basil, etc
3. Make ready 4-5 tablespoons Plain Flour
4. Make ready 2-3 tablespoons Water
5. Prepare Oil for frying
6. Prepare 1 teaspoon Salt
7. Make ready Spices of your choice *e.g. Pepper, Cumin, Coriander, Cayenne Pepper, Oregano, etc

Everyone loves Japanese tempura - it's a guaranteed crowd-pleaser, easy to make in a pinch and great as a snack, side dish or a main course. This is kakiage tempura easy recipe. You can make it vegetarian or enjoy the combination of your own favorite To prepare the tempura batter, combine wheat flour, rice flour, AJI-NO-MOTO® and salt. Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura.

Steps to make Kakiage Tempura Corn:

1. Thaw Frozen Corn Kernels but keep them COLD. Low temperature slows down the gluten development and makes Tempura crispy.
2. Pick leaves of Green Herb, tear if large, and add them to Corn.
3. Add Plain Flour and mix to coat all Corn Kernels.
4. Add Water and mix until just combined.
5. You then slide large tablespoon sized clumps of the corn mixture into the 170°C to 180°C Oil and deep fry.
6. Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
7. Serve with Salt mixed with Spices of your choice. Of course it can be served with Tentsuyu (Tempura Dipping Sauce). http://www.hirokoliston.com/dipping-sauce/

It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Find kakiage tempura stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood. Tempura is one of the most famous Japanese foods outside Japan.

So that’s going to wrap it up with this special food kakiage tempura corn recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!