How to make Mixed Tempura with Sakura Shrimp [Japanese Kakiage] | 桜エビと大葉のかき揚げの作り方
How to make Mixed Tempura with Sakura Shrimp [Japanese Kakiage] [ASMR]
桜エビと大葉のかき揚げの作り方
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– Recipe (Japanese) –
Onion (玉ねぎ) : 1/2
Green shiso (大葉) : 3
Sakura shrimp (桜エビ) : 20g
Flour (小麦粉) : 1tbs, 4tbs (大さじ1, 大さじ4)
Potato starch (片栗粉) : 2tbs (大さじ2)
Water (水) : 80ml
Cooking oil (揚げ油) : As needed (適量)
#tempura #kakiage #japanesefood