Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
- 1 egg, beaten
- 1/2 cup arare (Japanese rice crackers)
- 1/2 cup thinly sliced onion
- 1/2 cup thinly sliced carrot
- 1/2 cup thinly sliced green bell pepper
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
2. Add the cold water and beaten egg to the dry ingredients and mix until well combined.
3. Stir in the arare, onion, carrot, and green bell pepper until evenly distributed.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Using a spoon, drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
6. Use a slotted spoon or spider strainer to remove the arare kakiage from the oil and place on a paper towel-lined plate to drain excess oil.
7. Repeat with the remaining batter and vegetables.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 12 arare kakiage
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 20mg
Sodium: 200mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 2g
Protein: 3g
Substitutions for ingredients:
- Instead of arare, you can use panko breadcrumbs or crushed cornflakes.
- You can use any combination of thinly sliced vegetables, such as zucchini, sweet potato, or mushrooms.
Variations:
- Add chopped shrimp or crab meat to the batter for a seafood twist.
- Mix in some chopped scallions or cilantro for added flavor.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and a pinch of sugar.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy arare kakiage.
- Don't overcrowd the fryer or pot with too many arare kakiage at once, as this will lower the oil temperature and result in soggy kakiage.
- Use a slotted spoon or spider strainer to remove any stray arare pieces from the oil to prevent burning.
Storage instructions:
Arare kakiage can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the arare kakiage on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through and crispy.
Presentation ideas:
Serve the arare kakiage on a platter with a sprinkle of chopped scallions or cilantro on top.
Garnishes:
Garnish with a sprinkle of sesame seeds or a drizzle of sriracha mayo.
Pairings:
Arare kakiage pairs well with a cold beer or a glass of chilled sake.
Suggested side dishes:
Serve with a side of steamed rice and miso soup for a complete meal.
Troubleshooting advice:
- If the arare kakiage is not crispy enough, increase the oil temperature and fry for a little longer.
- If the batter is too thick, add a little more water to thin it out.
- If the batter is too thin, add a little more flour to thicken it up.
Food safety advice:
- Be careful when working with hot oil to avoid burns.
- Make sure the arare kakiage is cooked through before serving to avoid foodborne illness.
Food history:
Arare kakiage is a popular Japanese snack made from a batter of flour, water, and vegetables, mixed with arare (Japanese rice crackers). It is typically deep-fried until crispy and served with a dipping sauce.
Flavor profiles:
Arare kakiage has a crispy texture and a savory flavor from the vegetables and arare. It is slightly sweet and salty, with a hint of umami.
Serving suggestions:
Serve arare kakiage as an appetizer or snack, or as a side dish with a Japanese meal.
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Region: Japanese