Kakiage (Vegetable Tempura)

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Carrots

$1.69

Onion

$1.19

Japanese Sweet Potato (Satsumaimo)

$5.59

Burdock Root (Gobo)

$11.99

NISSHIN Kotsu no Iranai Tempurako - 450G

$5.99

Kabocha

$3.39

Ingredients

Tempura Batter:

1 Nisshin Tempura Flour

Enough to fry - Cooking oil

Vegetable Ingredients:

3.5 oz. (0.2 lb) - Carrot, cut into strip

3.5 oz. (0.2 lb)- Onions, thinly sliced

3.5 oz. (0.2 lb) - Sweet potato, cut into strip

3.5 oz. (0.2 lb) - Pumpkin, cut into strips

Sauce:

1 cup - Water

1 tbsp - Soy sauce

2 tsp - Sugar

1 tsp - Vinegar

½ tsp - Corn starch, mix with some water

Directions

Step 1

To prepare the tempura batter, combine wheat flour, rice flour, and salt. Mix until well combined.

Step 2

Mix cold water with egg, mix until well combined.

Step 3

Combine flour mixture and egg mixture, stir until half mix.

Step 4

Combine all vegetable ingredients, sprinkle some flour on the vegetables to help batter stick, and coat with tempura batter. Make sure all vegetables are coated with the mixture.

Step 5

Heat the cooking oil, fry until golden over medium heat.

Step 6

Mix all sauce ingredients except cornstarch in a pot. Boil until all ingredients have dissolved.

Step 7

Add in cornstarch and stir until sauce thickens.