Nattō & Parsley Kakiage Tempura

Name: Nattō & Parsley Kakiage Tempura
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 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; 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

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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.

Hiroko Liston @hirokoliston

Saved

Ingredients

2 to 3 Servings

1cupful coarsely chopped Flat Leaf Parsley *softly packed
2 teaspoonsPlain Flour
2 containersNattō
Soy Sauce & Shichimi (Japanese Chilli Spice Mix) to serve
Batter
3 tablespoonsPlain Flour
1 tablespoonPotato Starch OR Corn Starch
1/2Egg *about 2 tablespoons
1 tablespoonWater *OR add extra 1 tablespoon Egg

Saved

Steps

1

Combine all Batter ingredients in a mixing bowl. *Note: You can use your leftover Tempura Batter instead.
2

Mix Nattō with sauce and mustard that should be included in the container.
3

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.
4

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.
5

Serve with Soy Sauce & Shichimi (Japanese Chilli Spice Mix).