Corn Nori-Kakiage & Eggplant and Shiso Nori-Kakiage
ID: ee604dd3...
These two types of Kakiage (tempura fritters)—corn and eggplant & shiso—incorporate professional tips for achieving a crispy batter. By using toasted Nori seaweed as a base, you can easily fry these fritters without them falling apart.
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🍳 Cooking Flow
Boil water, mirin, and dashi granules to evaporate the alcohol, then turn off the heat and add soy sauce to make the tempura dipping sauce. → Slice the corn kernels off the cob, cut the eggplant and shiso into 1cm cubes, and soak the eggplant in water before patting dry thoroughly. → Mix mayonnaise, water, cake flour, and potato starch to create a crispy batter, then coat each ingredient. → Place the ingredients onto pieces of Nori cut into quarters, and deep-fry in 180°C oil until the batter sets and turns crispy, without touching them initially.
Cooking Steps
Brief Cooking Order
Boil water, mirin, and dashi granules to evaporate the alcohol, then turn off the heat and add soy sauce to make the tempura dipping sauce. → Slice the corn kernels off the cob, cut the eggplant and shiso into 1cm cubes, and soak the eggplant in water before patting dry thoroughly. → Mix mayonnaise, water, cake flour, and potato starch to create a crispy batter, then coat each ingredient. → Place the ingredients onto pieces of Nori cut into quarters, and deep-fry in 180°C oil until the batter sets and turns crispy, without touching them initially.
Introduction
These two types of Kakiage (tempura fritters)—corn and eggplant & shiso—incorporate professional tips for achieving a crispy batter. By using toasted Nori seaweed as a base, you can easily fry these fritters without them falling apart.
Step 1
[Tempura Sauce] Put 100ml water, 1 tbsp mirin, and 1/4 tsp dashi granules in a pot, and heat over medium-to-high heat. Once boiling, lower the heat and simmer for about 1 minute to evaporate the alcohol.
Step 2
[Tempura Sauce] Turn off the heat, add 1 tbsp soy sauce, mix well, and let it cool.
Step 3
[Prep Corn] Peel the husk, and use the tip of a knife to slice the corn kernels off the cob.
Step 4
[Prep Eggplant] Trim the stem, cut in half lengthwise, then halve again (into quarters), and cut into 1cm cubes. For thicker parts, cut in half again before dicing.
Step 5
[Prep Eggplant] Soak the diced eggplant in water for about 2-3 minutes to remove harshness.
Ingredients List
Important Notes
Adding mayonnaise and potato starch to the batter keeps it crispy and prevents it from becoming soggy, even after cooling. ✨
Moisture in the eggplant causes oil splattering and makes the batter peel off, so it is crucial to wipe it completely dry with paper towels. ⚠️
Once you place the ingredients on the Nori, drop them into the oil quickly before the Nori gets soggy. It is best to assemble right before frying. 💡
After dropping them into the oil, do not touch them at all until the batter has set (about 1 minute) to prevent the ingredients from scattering. 🍳
Make sure to turn off the heat before adding the soy sauce to the dipping sauce; heating it too much will cause the flavor and aroma of the soy sauce to fade. ⏱️
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