Deep-fried Broad-bean, Corn and Shrimp Kakiage

Summer has come!!! Lovely colours there!;D

Serve with Japanese soba and grated Chinese yam(nagaimo). The Kakiage should serve hot and Noodles should serve cold. We enjoy the contrast.

As for the nagaimo, I prefer a half grated and a half chunked so that I can taste both crispy and sticky.

I like to make "Kakiage" which is one sort of "Tempra". This one, there're a little flour and cold water only in the batter. No egg.

Mix all ingredients. When it becomes slightly sticky, then put them into the oil and deep-fried with high heat.

Do not move for a while so as to stick them.

Taro's rate:★★★★

He ate Kakiage but he took off all shrimps. He wanted to eat corn only.