Simple Way to Prepare Favorite Nattō & Parsley Kakiage Tempura
Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Award-winning Nattō & Parsley Kakiage Tempura. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Nattō & Parsley Kakiage Tempura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nattō & Parsley Kakiage Tempura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Nattō & Parsley Kakiage Tempura is 2 to 3 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Nattō & Parsley Kakiage Tempura using 9 ingredients and 5 steps. Here is how you can achieve that.
‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced ingredients. When I cook Tempura, I almost always end up having some leftover batter. Then I make ‘Kakiage’ to use up the batter. This ‘Nattō & Parsley Kakiage’ is a very unique one. Nattō lovers would enjoy it.
Ingredients and spices that need to be Prepare to make Nattō & Parsley Kakiage Tempura:
- 1 cupful coarsely chopped Flat Leaf Parsley *softly packed
- 2 teaspoons Plain Flour
- 2 containers Nattō
- Soy Sauce & Shichimi (Japanese Chilli Spice Mix) to serve
- Batter
- 3 tablespoons Plain Flour
- 1 tablespoon Potato Starch OR Corn Starch
- 1/2 Egg *about 2 tablespoons
- 1 tablespoon Water *OR add extra 1 tablespoon Egg
Instructions to make Nattō & Parsley Kakiage Tempura
- Combine all Batter ingredients in a mixing bowl. *Note: You can use your leftover Tempura Batter instead.
- Mix Nattō with sauce and mustard that should be included in the container.
- Add 2 teaspoons Plain Flour to the coarsely chopped Parsley and mix to coat. Add the Parsley and Nattō to the batter, and mix to combine. The mixture would become slimy.
- Slide some bite-size clumps of the mixture into 160°C to 170°C oil and deep fry. Turn them over a few times. When nicely browned and crispy, transfer to a rack and drain the oil.
- Serve with Soy Sauce & Shichimi (Japanese Chilli Spice Mix).
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