Kiriboshi Daikon Kakiage

Kiriboshi Daikon is daikon radish that has been shredded into strips and dried. If you would like to know more about this you can read my recipe post Kiriboshi Donburi.
Kakiage is made with strips of vegetables in batter. I decided to use kiriboshi daikon and add other vegetables to make Kakiage a Japanese style fritter.

I was lucky to be sent some organic kiriboshi with added dried carrot from my friend in Gunma Japan. This kiriboshi was so sweet and delicious and you could really taste the difference to shop bought kiriboshi I have bought before.

She had recently visited a cafe and farm called Peaceful  Table in Saitama Prefecture.

The owner there grows pesticide free vegetables on his farm and serves them up in the cafe. They also hold edible education focusing on agricultural experiences for parents and children. If you live in that area go check them out you can find out more on www.peaceful-table.com or follow them on Instagram peaceful_table_jp. So in my recipe I used the dried daikon and carrot but you can just use normal kiriboshi and add fresh carrot.

First take a handful of kiriboshi daikon and soak in a bowl of warm water for about 15 minutes. If you would like to add some hijiki seaweed to your fritter this also comes dried and you will need to add a tablespoon to a separate bowl and do the same soaking for 15 minutes. After this time drain the daikon and put in a bowl with some paper towel to soak up excess water.

Drain the hijiki if using rinse with running water and simmer for 15 mins in a pan of water to cook. After this time drain the hijiki.
You will need to cut some other vegetables in to thin julienne strips like carrot, onion and maybe gobo (burdock root ) it is also nice to add some green vegetables for colour I added some leek,celery,mitsuba and Shungiku (Japanese chrysanthemum greens). Also add your cooked and drained hijiki.

Add to this two tablespoons of plain white flour and give it a mix making sure all the vegetables are covered.

Then start to add a little water a few tablespoons at a time mixing it in until all the vegetables are covered in a batter mixture. Scoop up heaped spoonfuls of the mixture and put them on a flat spatula, flatten out the mixture and lower it in to hot oil. Make sure you use a neutral oil like sunflower or vegetable.

Cook until crispy on both sides, then lift them out and place on some kitchen towel to soak up any excess oil. These fritters are delicious on top of rice or on top of noodles like soba or udon.

You can also make a tasty Tentsuyu tempura sauce to pour over a Kakiage donburi (rice bowl ).
Use equal amounts of 3 tablespoons each of tamari or soy sauce, mirin, and kombu dashi mixed with a little sugar I like to add 1/2 teaspoon of maple syrup as it can mix easily into the other liquids. You can also add a little ginger juice or Yuzu juice for a different flavour. This meal is also nice with some Japanese  seven spice powder sprinkled on top known as Shichimi Togarashi.