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japanese

Kibinago Tempura with Shiso Salt and Cabbage Lemon Salad

This dish pairs kibinago, cleaned with tempura flour, green cabbage, shredded and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

37 g Protein
53 g Carbohydrates
31 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 133g kibinago (silver-stripe round herring), cleaned 200 kcal
  • 59g tempura flour 215 kcal
  • 89g cold water 0 kcal
  • 18g neutral oil for air frying or brushing 159 kcal
  • 118g green cabbage, shredded 30 kcal
  • 11g lemon juice 3 kcal
  • 7g soy sauce 5 kcal
  • 4g toasted sesame oil 35 kcal
  • 1g nori sheet, crumbled 0 kcal
  • 1g shichimi togarashi 2 kcal

Cooking instructions

  1. kibinago (silver-stripe round herring)
    Pat kibinago dry. Season lightly with salt and black pepper.
  2. tempura flourcold water
    Make batter: whisk cold water into tempura flour until just combined (lumpy is fine).
  3. kibinago (silver-stripe round herring)neutral oil for air frying or brushing
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Dip kibinago in batter and fry in batches 2-3 minutes until pale golden; drain on a rack.
  4. tempura flourtoasted sesame oilnori sheetshichimi togarashi
    Make shiso salt: crush toasted nori and mix with shichimi togarashi and a pinch of salt; sprinkle over hot tempura.
  5. green cabbagelemon juicesoy saucetoasted sesame oil
    Toss shredded cabbage with lemon juice and soy sauce; drizzle with sesame oil.
  6. tempura flourgreen cabbage
    Plate tempura with cabbage salad on the side and serve immediately.

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