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Ingredients
- 1 head Broccoli
- 100 grams Plain flour
- 3 tbsp Katakuriko
- 150 ml Ice cold water
- 1 tsp Salt
- 1/4 tsp Matcha
Method
- Wash the broccoli well, and divide into florets.
- Peel the stems and cut into 2 mm wide strips.
- Make the batter.
- Put all the batter ingredients in a bowl, and mix lightly.
- Coat the florets well in the batter.
- Deep fry in 170C oil until lightly browned.
- The green color should be bright and pretty.
- Dip the stems in the batter, and fry in small bunches to make the kakiage.
- The stems are a bit tough, so lower the temperature of the oil a little to cook through.
- Transfer to serving plates with some matcha salt on the side.
