Yukihira-Style Okaki no Tane Age ~with Creamy Kinome Sauce~
- Difficulty
- Total time
- 45 min
- Hands-on
- 45 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentdeep-fry thermometer, food processor, grill or torch, rolling pin
Tastetangy, crispy, comforting
Ingredients
- 2 cod fillets
- 8 prawns
- 200 g squid
- 6 scallops
- 100 g kaki no tane crackers
- 1 egg
- Salt, to taste
- Weak flour, to taste (Wheat or rice flour can be used.)
- 2 tbsp vegetable oil
- Kinome, to taste
Garnish
- Perilla leaves, to taste
- Lemon wedges, to taste
Method
- 1
Remove the tails from the prawns and dry off any excess moisture. Cut down their backs and remove the veins. Cut each down the underbelly. Place the belly first on a flat surface and stretch them out so they don’t curl. Add shallow grill-pattern cuts to the top of the squid, and then slice them into bite-sized pieces. Cut the scallops and the doc fillets into two equally thick halves. Finely dice the kinome.
- 2
Pulverize the kaki no tane crackers in a food processor or place them in a plastic bag and beat them with a rolling pin.
- 3
Separate the egg yolk from the white and put them in separate bowls.
- 4
Coat each piece of seafood in weak flour, then in the egg white, and lastly the kaki no tane. Then deep fry them in oil for 3 minutes at 340° F/170° C.
- 5
To make the dipping sauce, place the egg yolk and salt in a bowl and scramble them well. Slowly mix in the vegetable oil. Add the kinome from step 1 and season with salt. Whisk until it’s the consistency of mayonnaise.
- 6
Place the deep-fried seafood from step 4 on a plate lined with perilla leaves. Add the dipping sauce and garnish with a lemon wedge, and you’re done!
Food safety
- Use sashimi-grade fish or seafood that has been frozen for parasite control, and keep it cold until serving.
- This uses raw or lightly cooked egg — use pasteurised eggs for children, pregnant people, older adults or anyone immunocompromised.
- Heat frying oil to the stated temperature only, never leave it unattended and keep a lid nearby to smother flare-ups; never use water on an oil fire.