Imported from Japan. Osaki brand is the most well-known Kanikama brand in the world. Perfect for your homemade California Rolls.
Beware as there are many copycats that use very similar-looking packaging. Get the OG brand from us! 500g per pack.
There are endless ways to cook Kanikama, but today we will introduce Kanikama tempura.
Kanikama becomes even more fluffy when they are fried, making them even more like real crabs.
Key points of this recipe:*(Useful for any tempura recipe😉)
- Use chilled water!!!!
Cool the water well before mixing it with the eggs. Cold water gives it a crispy texture. If you have it at home, you can use sparkling water for a crisper finish.
- Do not overmix the flour!!
Over-mixing the flour will create gluten and give it a sticky texture. Don't over-mix the whole thing, just stop until lumps remain here and there.
・ Kanikama ...... 5 sticks
・ Egg ...... 1 piece
・ Soft flour……30g
・ Cold water (Sparkling water)……50cc
・ Oil……Appropriate amount
1. Make egg water
Put the eggs in a bowl and beat them vertically with chopsticks to prevent foaming, then add cold water and mix.
2. Add flour
Be careful not to overmix
3. Heat the oil to 350°F
When you put the batter on the tip of the chopsticks and drop it into the pot, it will sink halfway and immediately rise to the surface, which is a sign of the right temperature.
4. Fry Kanikama
Coat the Kanikama, put them in the pan, and fry them without moving for about 1 minute.
5. Complete when the color is bright
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