Kakiage is a popular Japanese dish made with a mixture of thinly sliced vegetables and seafood, coated in a light tempura batter and deep-fried until crispy. It is commonly served as a side dish or as a topping for udon or soba noodles. Making kakiage at home is easy, especially if you have a food processor to help with the prep work. Here is a recipe for kakiage using a food processor: Ingredients: - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup ice-cold water - 1 egg - Assorted vegetables (such as carrots, onions, bell peppers, zucchini, and sweet potatoes), thinly sliced - Seafood (such as shrimp or squid), thinly sliced (optional) - Vegetable oil, for frying Instructions: 1. In a food processor, combine the flour, cornstarch, baking powder, and salt. Pulse a few times to mix. 2. Add the ice-cold water and egg to the food processor. Pulse until the batter is smooth and well combined. 3. Transfer the batter to a large ... Leer más
