Yummy yum yum yummy!
all in my tummy, now.
Adam, what’s this and how do I make it? Looks delicious!
It’s called kaki-age in Japanese, a variety of tenpura. Usually it is made with little prawns or squid, mixed with sliced negi onions and tenpura batter. I made this one with fillets of whiting that I had caught that day. It was quite good.
It is a creative idea and it looks very good.
I will try to make it when I catch Shirogisu next month.
Hi Shin! How is the Yakumo-maru?
I highly recommend kaki-age made with shirogisu. The sweetness of the negi balances the fried fish very well. Please try it next time you catch some.
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