Elegant Tempura Pancakes

Name: Elegant Tempura Pancakes (Kakiage Zensai)
Cuisine: Japanese
Ingredients: ¼ cup shoyu (soy sauce); ¼ cup shoyu (soy sauce); ¼ cup mirin (sweet cooking wine); ¼ cup mirin (sweet cooking wine); 2 tablespoons sugar; 1 tablespoon honey; 7 ounces headed, peeled, and deveined very fresh large shrimp; 2 bunches (4 ounces) mitsuba leaves, preferably, or watercress; 2 bunches (4 ounces) mitsuba leaves, preferably, or watercress; Vegetable oil, for deep-frying; ¾ cup cake flour; 1 egg, beaten in a 2-cup measuring cup; 1½ cups (2 rice-cooker cups) hot cooked short grain or medium-grain white rice; 1½ cups (2 rice-cooker cups) hot cooked short grain or medium-grain white rice; ¼ cup grated daikon; 1 tablespoon minced chives or thin scallion rings (green part only); 1 tablespoon minced chives or thin scallion rings (green part only); 1 tablespoon minced chives or thin scallion rings (green part only)

Kakiage Zensai

Preparation info

6
servings as an appetizer servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

I always enjoy devising new, attractive versions of traditional Japanese dishes. Surprisingly small changes can produce big differences in both flavor and appearance.

Kakiage literally means “fried collected ingredients.” Unlike most tempura preparations, in which individual ingredients are coated with batter and fried, this preparation uses two to three different foods, cut into cubes, mixed together in batter, and then fried. The resulting appetizer has a pancakelike shape

Ingredients

Asia
Japan
Starter
Fish course
Pescatarian

Ingredients

Method