Hasami Age Recipe
Make Hasami Age Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu - Hasami Age (Batter and Frying)
Hayato Menu - Dipping Sauce
Method
Hayato Menu - Hasami Age Preparation
- 1
Prepare the fish
Pat the fish fillets dry with paper towels. Cut into ~2.5 cm (1 inch) cubes suitable for bite-sized pieces.
- 2
Season the fish
Lightly season the fish cubes with salt and black pepper. Set aside for 5 minutes to rest.
- 3
Heat oil and prep tools
Pour vegetable oil into a heavy pot or fryer and heat to 180°C (350°F). Have paper towels and a rack ready for draining.
- 4
Batter
In a bowl, whisk egg with ice-cold sparkling water. Sift in tempura flour until just incorporated (small lumps allowed). Stir in minced garlic and grated ginger. Do not overmix.
- 5
Dust the fish
Lightly dust each fish cube with cornstarch to help batter cling.
- 6
Batter dip and fry
Dip each dusted fish piece into the batter, letting excess drip off, then lower into hot oil. Fry in batches for about 2–3 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towels or a rack.
- 7
Finish and garnish
Keep fried pieces warm on a rack. Just before serving, arrange lemon wedges and shiso leaves over the plate for brightness and aroma.
Hayato Menu - Dipping Sauce
- 8
Prepare dipping sauce
In a small bowl, whisk together ponzu, soy sauce, rice vinegar, and mirin until well combined. Taste and adjust balance if desired.
- 9
