By using Carwari Japanese Spicy Seasoning, you can easily make the Karaage without cutting many raw materials. Recommend marinating for 1-2 days before eating. On the day of eating, simply dust the marinated tempeh with flour and deep-fry!
For approximately 20 bite-sized Karaage Tempeh
250g Tempeh - Tear into bite-sized by hand
Corn Flour or potato starch for coating
Canola oil for deep frying
2-3 teaspoons Carwari Organic Japanese Spicy Seasoning
2 Tablespoons Carwari Organic Tamari
1 teaspoons Carwari Organic Agave Nectar
2 teaspoons Carrari Organic Mirin
1 teaspoon Ginger Powder
2 cloves Garlic - minced
1 or 2 days before of cooking, make the marinade mixture with combine all of the marinade mixture in a bowl.
Put the bite-sized tempeh in the marinade and mix them by hands and let them soak the marinade.
Refrigerate it for 1 or 2 days.
Take out the marinated tempeh from the fridge. Probably the marinade mixture is absorbed into the tempeh.
Heat the oil with 1-2 cm depth in a pan. Meanwhile, lightly coat the tempeh with corn flour.
Once the oil is hot enough to deep frying, gently submerge each tempeh into the oil. Do not overcrowd in a pan. Deep fry for 90 seconds or until the tempeh is golden colour, flip over and fry another 1 minutes or so. Transfer to a wire rack to drain excess oil.
Serve them hot with a wedge of lemon.