Discover the delightful crunch of Mochi Kakiage, a unique take on classic Japanese tempura featuring tender bean sprouts and chewy mochi. This irresistible snack or side dish offers a delightful textural contrast – the airy lightness of the tempura batter enveloping the crisp-tender bean sprouts and the satisfying stretch of the mochi. It's surprisingly easy to make, requiring readily available ingredients and minimal cooking time, making it perfect for a quick weeknight meal or a fun weekend project. The subtle sweetness of the mochi complements the earthy bean sprouts beautifully.
Beyond its deliciousness, Mochi Kakiage is incredibly versatile. Serve it as a light appetizer alongside dipping sauces like soy sauce, ponzu, or even a sweet chili mayo. It's also a wonderful addition to noodle soups or rice bowls, adding a satisfying textural element. Ready to learn how to create this culinary masterpiece? Let's dive into the simple, step-by-step instructions below!
Tools Needed
- Frying pan
- Bowl
- Chopsticks
- Bag (for coating)
- Ladle (optional)
Ingredients
- Bean sprouts: 200g
- Mayonnaise: 1/2 tablespoon
- Water
- All-purpose flour
- Salt
- Lemon: Optional
- Frying oil: 1.5cm depth in pan
Step-by-Step Instructions
Step 1. Prepare Batter and Oil
- Prepare the oil in a frying pan, heating it to about 180°C (356°F).
- Mix mayonnaise, water, and flour until thick (avoid overmixing).
Step 2. Coat and Fry Bean Sprouts
- Place bean sprouts in a bag, add flour, and shake to coat evenly.
- Dip the floured bean sprouts into the batter, ensuring they are fully coated.
- Carefully place the battered bean sprouts into the hot oil. Make a few holes in the bean sprout mass to allow oil to penetrate.
- Fry for about 2 minutes per side, or until golden brown and crispy. Flip once using chopsticks.
Step 3. Drain and Season
- Remove from oil and drain. Sprinkle with salt while still hot.
Step 4. Serve
- Serve immediately and enjoy! Add lemon slices if desired.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Coating the bean sprouts in flour before battering prevents them from falling apart.
- Don't wash the bean sprouts before using; this will make them sticky.
- Using mayonnaise instead of eggs in the batter creates a crispy texture.
- Don't overmix the batter; this will make it heavy and tough.
- The flour acts as a binder, absorbing excess moisture and preventing sogginess.
Nutrition
- N/A
FAQs
1. Can I use frozen bean sprouts?
It's best to use fresh bean sprouts for the optimal texture and flavor in your tempura. Frozen bean sprouts tend to become mushy when cooked.
2. What if my tempura batter is too thick or too thin?
If it's too thick, add a little more ice water, a tablespoon at a time. If it's too thin, add a little more flour, a tablespoon at a time. The batter should be slightly thicker than pancake batter.
Enjoy your crispy, flavorful bean sprout tempura! This simple recipe is perfect for a quick weeknight meal or a fun weekend snack. With its satisfying crunch and delicate flavor, this Japanese treat is sure to become a new favorite.