Gluten-free tempura
Ingredients (for 2 people)
| sweet potato | Appropriate amount (your favorite vegetables that can be shaved) |
| Carrots |
Appropriate amount (your favorite vegetables that can be shaved) |
|
Japanese white radish |
Appropriate amount (your favorite vegetables that can be shaved) |
| rice flour | 100g |
| water | 160ml |
| salt | a pinch |
How to make it
① Grate seasonal vegetables into a root vegetable frill salad using a shavings rack .
② Mix rice flour, water and salt in a bowl.
③ Mix the shaved vegetables with the rice flour batter from ②.
4. Heat the frying oil to 170°C and fry the desired amount of vegetables.
⑤Once fried, place on a wire rack and drain well to remove excess oil.
⑥Sprinkle salt on the kakiage and serve in a bowl.
Key points of seasonal vegetable and gluten-free rice flour kakiage
If the rice flour batter doesn't stick to the vegetables easily, coat the vegetables with rice flour first, then dip them in the batter from step ②.
The rice flour batter has a thick and sticky consistency.
If the batter here is too watery, it won't stick well to the vegetables.
