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Kakiage

Name: Kakiage
Prep time: PT25 minutes
Cook time: PT15-20 minutes
Total time: PT40-45 minutes
Yield: 4
Cuisine: Japan
Ingredients: 1 undefined Onion; 1/2 undefined 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 undefined Egg (lightly beaten); for deep frying undefined Vegetable oil (such as canola, sunflower, or rice bran oil)

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.

準備時間25 minutes

調理時間15-20 minutes

合計時間40-45 minutes

分量4

難易度Medium

2件の編集· Feb 8

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🧂 材料

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)

👨‍🍳 作り方

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

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.