How to Cook Delicious Kakiage Tempura

Kakiage Tempura. Kakiage is a popular kind of tempura in Japan, especially in the home because different ingredients (usually leftovers) are mixed together in tempura batter before deep-frying. Various vegetables, onion, carrot, burdock root, trefoil, mushrooms, and all kinds of seafood can be used - there are no restrictions. Kakiage tempura is a type of tempura.

Kakiage is a type of tempura made with a variety of vegetable strips, often with seafood. This is a popular home cooking dish as it uses leftover vegetables to clean up the fridge for the week. Light and crispy kakiage is so delicious to eat just with tempura dipping sauce. You can cook Kakiage Tempura using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kakiage Tempura

1. Prepare 1/2 of carrot.
2. It's 1/2 of burdock root.
3. Prepare 1/2 of onion.
4. Prepare 2 bunches of mitsuba (cut into 5 cm length).
5. It's 3 Tbsp of flour.
6. It's 2 Tbsp of cold water.
7. It's 1 pinch of salt.
8. You need of vegetable oil for deep frying (use enough oil to fill the pan about 3 cm deep).

Also, see the note for making kakiage-don (kakiage on rice bowl). Kakiage is a type of tempura that uses small pieces of seafood, or vegetable or both. Sometimes the main ingredients are clumps of fish or shellfish that are individually small, or chopped into small pieces. The variety of seafood used include shrimp, mollusks like scallop, or fish, and can be combined with vegetables such as onion or mitsuba.

Kakiage Tempura instructions

1. Peel the carrot and cut into thin sticks about 5 cm long. Wash the burdock root in water with a brush, and shred. Peel the onion and shred..
2. Heat the vegetable oil to 170 ~ 180℃ (340 ~ 350°F) in a medium size pan..
3. Put carrot, burdock root, onion, mitsuba, flour and water in a bowl and lightly mix. Don't stir too much..
4. Slip slowly it into the oil near the side of the pan. Deep fry for 1.5~2 minutess until the batter is crisp..

Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood. This deep-fried round food has a much more casual feeling than Tempura you may know, but it is as delicious as Tempura. Tempura is one of the most famous Japanese foods outside Japan. A gossamer structure of vegetables held together with a nearly invisible layer of crisp tempura batter, Kakiagé (かき揚げ) is quite possibly my favorite kind of tempura. With a taste as delicate as its texture, all it needs is a sprinkle of umami rich finishing salt such as mojio or fleur de sel to season it.