Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mozuku seaweed kakiage fritters. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. The Mozuku seaweed harvested in this beautiful clear ocean is one of the famous longevity food products.
Mozuku Seaweed Kakiage Fritters is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Mozuku Seaweed Kakiage Fritters is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mozuku seaweed kakiage fritters using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mozuku Seaweed Kakiage Fritters:
- Prepare 100 grams Raw mozuku seaweed
- Make ready 1/2 Onion
- Take 1/4 Carrot
- Get 100 ml Plain flour
- Prepare 66 ml Cold water
- Take 2 pinch Salt
- Make ready 1 Frying oil
This molecule was found to be. High in dietary fibre, which aids in digestion. Great source of antioxidants, amino acids, iodine and various Vitamins, which is great for overall health and immune Seaweed is such an amazing sea vegetable and it plays a big part in the diet of Japanese people. Mozuku seaweed food makes a great choice when you are trying to reduce calories without compromising on the nutritional end of things.
Steps to make Mozuku Seaweed Kakiage Fritters:
- Put the raw mozuku seaweed in a colander and rinse. Thinly slice the onion and julienne the carrot.
- Combine the ingredients to make the tempura dredging batter (add cold water as needed).
- Mix the ingredients from Step 1 into the batter from Step 2.
- Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 - 180℃, then deep fry until golden brown.
- Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like.
Give shishito peppers, eggplants, and kabocha squash the tempura treatment, then turn green beans and corn into lacy fritters known as kakiage. In Okinawa, mozuku seaweed is eaten simply dressed with vinegar and soy sauce in this small appetizer. How to cook Wakame and Mozuku? Mozuku-su products sold in supermarkets are mixtures of mozuku with either sanbaizu (a mixture of roughly equal parts of vinegar, soy sauce and sugar or mirin). Okinawan cuisine mozuku seaweed in vinegar.
So that’s going to wrap it up with this special food mozuku seaweed kakiage fritters recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
