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Char Okakiage is a dish made by Sōma Yukihira on the first day of the Tōtsuki Friendship and Rapport Training Camp. Sōma improvised the dish using a char that he fished from the river and kaki seeds provided by Hinako Inui.

DescriptionEdit

Using Kaki Seeds to serve as the batter's coating for a deep fried char, this is a dish you won't find on the Restaurant Yukihira menu! A brand new innovation created by Sōma during the first day of the Tōtsuki Training Camp, this is nothing like the average fish-based dish! Served alongside fried wild plants, with a fluffy tamago no moto with spice sauce as condiment.

RecipeEdit

  • Char
    • Egg White
    • Spice
    • Kaki Seeds (Crushed)

Vegetable Edit

  • Japanese Angelica Buds
  • Ostrich Fern
  • Butterbur Sprouts

Sauce Edit

  • Egg Yolk
  • Kinome (Pepper tree buds)
  • Salad Oil
  • Salt

Real Facts Edit

  • Tempura (天ぷらor天麩羅 tenpura, [tẽ̞mpɯᵝra]) is a classical Portuguese dish brought to and popularized by Japan, consisting of seafood or vegetables that have been battered and deep fried.
    • Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters.[1]

GalleryEdit

References Edit

  1. Wikipedia page on Kakiage