かき揚げ

シロギス船の仲乗りさんと話ししたら「キスのかき揚げ」に挑戦してみました。これは意外とうまかった。味は塩+レモン+ゆずこしょう。

深川冨士見さんいつもありがとうございます。

6 responses to “かき揚げ

  1. Yummy yum yum yummy!

  2. all in my tummy, now.

  3. Adam, what’s this and how do I make it? Looks delicious!

  4. Hi Graham!
    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.

  5. Hi Adam,

    It is a creative idea and it looks very good.
    I will try to make it when I catch Shirogisu next month.

  6. 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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