Five-Texture Kakiage Bowl
- Difficulty
- Total time
- 1 h 5 min
- Hands-on
- 1 h 5 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentoven, frying pan, deep-fry thermometer, microwave, steamer
Tastetangy, crispy, comforting
Ingredients
- 2 bowls cooked rice (approximately 600 grams)
- 30 g onion (thinly sliced)
- 3 tbsp soy sauce
- Sesame oil, to taste
[A]
- 80 g ground chicken
- 60 g hanpen fish cake
- 10 g grated ginger *Peel and grate
- Soy Sauce, to taste
- Canola Oil, to taste
[B]
- 80 g lotus root *Peeled and cut into 1 cm chunks)
- Grated daikon radish, to taste
[C]
- Onion, to taste (thinly sliced)
- Carrots, to taste (thin strips)
- Clover, to taste (chopped)
- Flour, water, and egg batter, to taste
- Frying oil, to taste
[D]
- ⅔ Aburaage slices (cut into strips)
- 4 small pickled plums (minced)
- 5 shiso leaves (minced)
- Soy sauce, to taste
[E]
- 1 egg
- 100 g Japanese yam (Peeled and grated)
- Granulated bouillon, to taste
Method
- 1
Make the fluffy chicken fritter with the [A] ingredients. Crush the hanpen fish cake and knead into the other [A] ingredients. Mold into four balls. Heat the oil in a frying pan, and cook the fritters until one side is golden brown, and then flip them over and cover and steam for 5 minutes or until steamed through.
- 2
Make the crunchy lotus root with the [B] ingredients. Put the peeled and cut lotus root and a small amount of water into a microwave-safe container. Cover and heat until cooked through. Chill thoroughly and then mix with the grated daikon radish.
- 3
Make the crispy kakiage with the [C] ingredients. Mix the flour, egg, and water together to make the batter. Dip the chopped vegetables all together into the batter and then deep fry in oil heated to 340°F/170°C to make the kakiage. If using the packages, first thaw in the microwave and then bake in the oven until crispy.
- 4
Make the crackly aburaage with the [D] ingredients. Brush soy sauce onto the aburaage strips and fry in a frying pan until crackly. Add the remainder of the [D] ingredients right before eating.
- 5
Make the creamy egg and potato with the [E] ingredients. Mix and cook everything together in a frying pan until firm.
- 6
Make the ☆ sauce by mixing all of the ☆ ingredients and stir into the cooked rice.
- 7
Cut the kakiage in half. Mix the aburaage together with the remaining [D] ingredients.
- 8
Divide the rice into two bowls, add all of the toppings on top, and you’re done!
Tips
- Note: The [C] ingredients can be substituted with two commercially available Kakiage packages
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.
- 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.