Corn and Edamame Kakiage (Tempura Fritters)
ID: 22066bd1...
This is an easy kakiage recipe that features the perfect harmony between the sweetness of corn, the texture of edamame, and the refreshing aroma of shiso leaves. By using the clever technique of placing the corn and edamame, which tend to scatter, onto a shiso leaf before frying, anyone can easily achieve a crispy finish while keeping the shape intact.
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🍳 Cooking Flow
Wash the shiso leaves, dry them thoroughly, and trim the stems. → Boil the tempura dipping sauce ingredients in a small pot, let it cool, and add grated daikon radish. → Make the batter by mixing cake flour, potato starch, mayonnaise, and cold water, then coat the corn and edamame in the mixture. → Place the ingredients onto the shiso leaves and fry them in oil heated to 170°C (338°F) until crispy without touching them.
Cooking Steps
Brief Cooking Order
Wash the shiso leaves, dry them thoroughly, and trim the stems. → Boil the tempura dipping sauce ingredients in a small pot, let it cool, and add grated daikon radish. → Make the batter by mixing cake flour, potato starch, mayonnaise, and cold water, then coat the corn and edamame in the mixture. → Place the ingredients onto the shiso leaves and fry them in oil heated to 170°C (338°F) until crispy without touching them.
Introduction
This is an easy kakiage recipe that features the perfect harmony between the sweetness of corn, the texture of edamame, and the refreshing aroma of shiso leaves. By using the clever technique of placing the corn and edamame, which tend to scatter, onto a shiso leaf before frying, anyone can easily achieve a crispy finish while keeping the shape intact.
Step 1
Quickly wash the shiso leaves, sandwich them between paper towels to wipe off all moisture, and trim off the stems.
Step 2
Make the tempura sauce. In a small pot, combine water, soy sauce, mirin, and dashi powder, and heat over medium heat. Once it boils, stir well, turn off the heat, and let it cool to room temperature.
Step 3
Grate the daikon radish and measure out 1 tablespoon. Add it to the cooled tempura sauce and mix well.
Step 4
Make the batter. In a bowl, add the cake flour, potato starch, mayonnaise, and cold water, and whisk well until smooth and lump-free.
Step 5
Add the well-drained corn and edamame to the bowl with the batter, and mix well so everything is evenly coated.
Ingredients List
Important Notes
⚠️ If excess moisture remains on the corn or edamame, it will cause violent oil splattering, so be sure to dry them thoroughly with paper towels.
⚠️ The moisture on the shiso leaves is also a major cause of oil splattering. After washing, wipe them very carefully and let them air dry slightly for safer frying.
💡 By adding mayonnaise and potato starch to the batter, you suppress gluten formation, which helps maintain a light, crispy texture even after it cools down.
💡 Use the coldest water possible (like ice water) for the batter to ensure a crispy finish.
💡 If you touch the fritters as soon as they go into the oil, they will fall apart. Please do not touch them until the batter has completely set.
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