Nagaimo Tempura with Aonori
Coût $5, économiser $10
Source: Recommended by CookPal
- 15 Min
- 2 Portions
- $5
Nagaimo Tempura with Aonori
Coût $5, économiser $10
Source: Recommended by CookPal
- 15 Min
- 2 Portions
- $5
INGRÉDIENTS
Main
- 15cm (350g) nagaimo
- Enough salad oil for frying
Batter
- 3 tbsp all-purpose flour
- 1/2 tsp aonori (seaweed powder)
- 💧 3 tbsp cold water
ÉTAPES
1
Cut the nagaimo lengthwise in half, then slice into 1cm thick pieces.
2
In a bowl, combine the batter ingredients (flour, aonori, cold water) and mix roughly.
3
Coat the nagaimo slices with the batter mixture.
4
Heat salad oil in a pot to 180°C (356°F), then fry the coated nagaimo slices until light golden brown.
NUTRIMENTS
Par portion🔥
150
Calories
- 2gProtéines
- 25gGlucides
- 5gGraisses
💡 Astuces
Serve immediately for the best texture and flavor.Pair with a dipping sauce like tentsuyu or soy sauce for added taste.Use fresh nagaimo for optimal crunchiness.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.