[ASMR] SUMMER KAKIAGE TEMPURA | CORN & EDAMAME | SUMMER | Takoshiho Cooks Japan

tempura batter

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein and fiber while being gluten-free.

shrimp

🥗Healthier: tofu

💰Cheaper: cabbage

Tofu is a plant-based protein, while cabbage is inexpensive and adds volume.

oil for frying

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

green onions

🥗Healthier: chives

💰Cheaper: scallions

Chives provide a similar flavor with less pungency.

Prepare corn and edamame by cutting them into small pieces.

Mix flour and salt in a bowl to create the dry batter.

Add ice-cold water to the dry batter and stir gently until just combined.

Heat oil in a deep pot or fryer to 180°C (356°F).

Dip the prepared corn and edamame into the batter, ensuring they are well coated.

Carefully drop small portions of the battered corn and edamame into the hot oil.

Fry until golden and crispy, about 3-4 minutes, turning occasionally for even cooking.

Remove the kakiage from the oil and drain on paper towels.

Serve immediately with dipping sauce or salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens