Mixed Vegetable Tempura

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Kakiage

Learn how to make authentic Japanese kakiage, a delicious dish made with a variety of thinly sliced vegetables encased in a light and crispy tempura batter. Serve on its own, or enjoy with udon or soba noodles!

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Kakiage Recipe

course

Tempura

Time

1 hr 20 mins

difficulty

Medium

full measurements in post

INGREDIENTS

- chilled water - chilled sparkling water - cake flour - cornstarch - baking powder - egg - ice cubes - onion - carrot - boiled shrimp (optional) - green beans - coarse salt (for serving) - oil for frying

Chill Ingredients

Sift cake flour and cornstarch into a bowl and mix well. Chill in the freezer for 30 minutes and make sure all batter ingredients are thoroughly chilled before starting.

STEP 1

Cut Fillings

Thinly slice or julienne the vegetables to ensure short cooking time. If adding any meat or shellfish, cook and cool beforehand.

STEP 2

Coat

Pat the fillings dry with kitchen paper and place them in a bowl. Sprinkle with cake flour and mix until evenly coated.

STEP 3

Make Batter

Start heating oil in a small pan to 180 °C (356 °F). While you wait, make the batter. Whisk the egg and chilled waters in a bowl until combined. Sift in the flour and add baking powder.

STEP 4

Mix

Draw crosses in the mixture with chopsticks to combine without over-mixing. It's okay to have a few lumps in the batter. Once mixed, add a few ice cubes.

STEP 5

Assemble

Pour the batter into the bowl of fillings and mix until everything is coated. Once the oil is hot, use a ladle to scoop up the mixture and pour it into the pan. Focus on lifting the ingredients more than the batter.

STEP 6

Fry

Fry for 1 minute on each side. Tip: Using a small pan and cooking one at a time will ensure a nice shape.

STEP 7

Drain

Transfer to a wire rack to drain any excess oil and serve hot with coarse sea salt or diluted tsuyu sauce for dipping.

STEP 8

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FULL RECIPE at sudachirecipes.com

See the full post for ingredient measurements, substitutions and cooking tips!