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Kakiage (Vegetable Tempura)

Kakiage (Vegetable Tempura)

Kakiage (Vegetable Tempura)

Simple

Get Ingredients from this Recipe

Carrots

$1.99

Onion

$1.49

Japanese Sweet Potato (Satsumaimo)

$3.29

Burdock Root (Gobo)

$5.09

NISSHIN Kotsu no Iranai Tempurako - 450G

$4.69

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.

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Imagine a delicate nest of crispy, golden-brown strands, bursting with the vibrant colors of the garden. That's kakiage, a Japanese tempura fritter.  Thinly sliced vegetables like sweet carrots, earthy burdock root, and tender onions, all bound together in a light, airy batter.  Deep-fried to a perfect crisp, each bite offers a delightful contrast of textures – the satisfying crunch of the exterior giving way to the tender, flavorful ingredients within.  The aroma is intoxicating, a mix of sweet vegetables.  Dipped in a light tentsuyu sauce, the kakiage becomes a symphony of savory and sweet, a delightful explosion of flavor in every bite.

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