"Kakiage" Yellowtail Tempura Over Rice


If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP!

Japanese kakiage (ka-ka-ogee), or tempura, has become

an American favorite. But did you know that besides the

typical Japanese vegetable tempura, the Japanese love to

create fish tempura or fish kakiage? Included also

among their favorite fish tempuras is yellowtail. And it is

often served over a rice bowl called Donburi.

Although it's early summer, my fishing buddies have

freezers full of yellowtail fillets. And they're clamoring

for some new Yellowtail recipes. So here it is, yellowtail

tempura over a Japanese rice bowl, topped with a classic

homemade tempura sauce.

Once you realize how easy this is to make, you'll probably start using a variety of fish to make this Japanese kakiage recipe.

Early morning summertime yellowtail fishing La Jolla, California.

If you're interested in a vegetal tempura here's my

link to my Fishermen's Veggie Tempura.

Yellowtail Kakiage Donburi (4-6 servings)

1 pound yellowtail cut into 1/2-in cubes

1 bundle of cilantro chopped

Japanese Rice

2 ½ cups of Japanese rice (sushi rice)

3 cups water

2 teaspoons salt (1 for the boiling water/1 for the rice seasoning)

Tempura

2 cups general all purpose flour, sifted

1 egg

2 cup of ice cold water

8-10 cups of grapeseed oil (for frying)

Tempura Sauce

2 cups water

1 package of bonito flakes (2.5 grams)

2 tablespoons of Mirin (Asian market)

¼ cup of soy sauce

Making the Yellowtail Kakiage Donburi

1. First, start making the Japanese rice. In a small pot,

bring the water to a boil, and don't forget to add a pinch

of salt. Next, wash the sushi rice in a strainer until the

water becomes clear. As soon as the water boils, start

adding the rice, and reduce the heat to its lowest setting.

And, let it simmer for 10 minutes while keeping the lid

on the pot.

2. After the rice has simmered for 10 minutes, remove it

from the heat. Take the lid off and add a kitchen towel

completely over the pot and replace the lid. This will

absorb all the excess moisture from the rice as it cools.

Let this stand for at least 10 minutes. Finally, take the lid

off and allow the rice to cool to room temperature.

3. Next, start making the tempura sauce. Bring the water

to a boil and then add the mirin and the soy sauce,

followed by the bonito flakes. Stir and remove for the heat.

4. Now is the time to start heating your frying oil to

approximately 370F. I use a deep cast iron pot for this.

5. Place the cubed up yellowtail in a shallow pan and

then dust with ¼ cup of flour. This dusting will allow the

tempura batter to adhere to the yellowtail cubes better.

6. Time to make the tempura batter. The key to a good

tempura batter is to make it ice cold. Using a cold egg

and ice cold water, beat the egg and mix in the ice cold

water. Now add the sifted flour and ONLY GENTLY STIR

for a short period of time. Over mixing the tempura batter

will develop the gluten in the flour and completely change

the texture of the final tempura.

7. Add ¼ of the yellowtail cubes into the batter and use a

large spatula to gather a clump of all the cubes. Now slowly

add that clump into the frying oil. Don't break apart the

clump. Fry until golden brown on both sides. Then place

the yellowtail tempura on a paper towel lined patter.

8. Add the Japanese rice in a serving bowl, drizzle some

of the tempura sauce on top. Now add one clump (¼ of

the yellowtail) yellowtail tempura on top of the rice and

then drizzle some tempura sauce on top of that. Finally,

garnish with some chopped cilantro and serve. Enjoy!!

NEED SOME KITCHEN STUFF? 🙂 Here's a great way to support Fisherman's Belly. Use our

amazon links to purchase items you may need. You don't

pay extra but, Amazon sends us a small commission on

your purchase. Just click on the links below to take a look

and shop around. Thanks, Yanni

__________________________________________________________________ ➤ 30 Day Free Amazon Prime Membership http://amzn.to/2lIRHcI

KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 ➤ Ex-Large Bamboo Cutting Board 18"x14" http://amzn.to/2EXy1uL ➤ Cuda 10" Fillet Knife http://amzn.to/2qtueSB ➤ 12-inch Chef's Knife http://amzn.to/2CnQuyw ➤ Wusthof Pro Cook’s Knife 12-inch http://amzn.to/2CCoOGg

➤ Baking Rack 11.5” X 16.5”

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➤ Kikkoman Soy Sauce 33.8-oz http://amzn.to/2CXEwwJ ➤ Kikkoman Mirin 10-oz https://amzn.to/2lkHSp1 ➤ Dried Shaved Bonito Flakes (5-pac) https://amzn.to/2ljT8lu ➤ Cast Iron Dutch Pot http://amzn.to/2DIme2h

➤ Frying Kirkland Grapeseed Oil 2L

http://amzn.to/2CrNNj1 ➤ Fine China Porcelain Rice Bowls & Chop Sticks https://amzn.to/2XXFear PHOTOGRAPHY EQUIPMENT USED 🎥 ➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF ➤ GoPro HERO4 Black http://amzn.to/2md2DzF

Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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