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Kakiage
Mixed Vegetable Tempura
A delightful Japanese mixed vegetable and shrimp tempura fritter, characterized by its crispy, disk-like shape. It's a versatile dish that can be enjoyed on its own or as a topping for noodles or rice.
🧂 Ingrédients
- 1 Onion
- 1/2 Carrot
- 100 g Small shrimp
- 100 g All-purpose flour(plus extra for coating vegetables)
- 150 ml Ice water(ensure it's very cold for crispier tempura)
- 1 Egg(lightly beaten)
- for deep frying Vegetable oil(such as canola, sunflower, or rice bran oil)
👨🍳 Instructions
- 1
Prepare the vegetables: Thinly slice the onion into half-moons and julienne the carrot into thin matchsticks. If using large shrimp, roughly chop them. Ensure all ingredients are prepped and ready before making the batter.
⏱️ 10 minutes - 2
Lightly coat the prepared vegetables and shrimp with 1-2 tablespoons of the all-purpose flour. This helps the batter adhere better and prevents the vegetables from becoming soggy.
⏱️ 5 minutes - 3
Make the tempura batter: In a separate bowl, whisk together the remaining 100g of all-purpose flour, the lightly beaten egg, and the ice water until just combined. Do not overmix; a few lumps are acceptable. Overmixing develops gluten, resulting in a tough batter.
⏱️ 5 minutes - 4
Combine and form: Add the flour-coated vegetables and shrimp to the batter. Gently toss with chopsticks or a fork until the ingredients are evenly coated. Avoid over-mixing. The mixture should be loose, not a thick paste.
⏱️ 2 minutes - 5
Heat the oil: Pour vegetable oil into a deep pot or wok to a depth of about 2-3 inches (5-7 cm). Heat the oil to 170-180°C (340-350°F). You can test the oil temperature by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.
- 6
Fry the kakiage: Carefully drop spoonfuls (about 2-3 tablespoons each) of the vegetable mixture into the hot oil, flattening them slightly with the back of the spoon to form disk shapes. Do not overcrowd the pot; fry in batches.
⏱️ 3-4 minutes per batch - 7
Cook until golden brown and crispy: Fry each fritter for about 3-4 minutes per side, or until deeply golden brown and crisp. Use chopsticks or a slotted spoon to flip them. Adjust heat as needed to maintain oil temperature.
⏱️ 3-4 minutes per side - 8
Drain and serve: Remove the cooked kakiage from the oil using a slotted spoon or spider strainer, and place them on a wire rack set over a baking sheet to drain excess oil. Serve immediately while hot and crispy.
⏱️ 1 minute per batch
💡 Conseils de pro
- ✓For the crispiest tempura, ensure your batter ingredients (especially water) are very cold and do not overmix the batter.
- ✓Don't overcrowd the frying pot, as this will lower the oil temperature and result in greasy tempura.
- ✓Kakiage is best served immediately after frying to enjoy its crispiness.
- ✓Serve with a side of tempura dipping sauce (tentsuyu) or a sprinkle of salt.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like thinly sliced bell peppers, green beans, or shiitake mushrooms.
- Include corn kernels for a sweet 'Corn Kakiage'.
- Experiment with different seafood like small pieces of squid or fish.