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 with your fresh
yellowtail, you'll probably start using a variety of fish
that's stuffed inside your freezers...
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
2 ½ cups of Japanese rice (sushi rice)
3 cups water
2 teaspoons salt (1 for the boiling water/1 for the rice seasoning)
2 cups general all purpose flour, sifted
2 cup of ice cold water
8-10 cups of grapeseed oil (for frying)
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!!
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Cuda 10" Fillet Knife
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Baking Rack 11.5” X 16.5”
➤ Kikkoman Soy Sauce 33.8-oz
➤ Kikkoman Mirin 10-oz
➤ Dried Shaved Bonito Flakes (5-pac)
➤ Cast Iron Dutch Pot
➤ Frying Kirkland Grapeseed Oil 2L
➤ Fine China Porcelain Rice Bowls & Chop Sticks
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black