Authentic Kakiage (Mixed Vegetable Tempura)
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Authentic Kakiage (Mixed Vegetable Tempura)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Batter
- 150 ml water chilled
- 100 ml soda water (or club soda) chilled
- 150 g cake flour chilled
- 30 g cornstarch chilled
- 1 small egg
- 3 Ice cubes
- cooking oil for deep frying
Filling/Serving Suggestions
- ½ onion thinly sliced
- ½ carrot julienned (matchsticks)
- 6 boiled shrimp cut into 1 cm pieces (omit for vegetarians)
- 5 green beans halved lengthways
- 1 tbsp cake flour
- coarse salt optional for dipping
- tsuyu sauce diluted, optional for dipping
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Instructions
- Before you start, make sure the batter ingredients are thoroughly chilled. Mix 150 g cake flour and 30 g cornstarch in a bowl and place in the freezer for 30 minutes. You can use this time to cut the vegetables.
- Dry the cut ½ onion, ½ carrot, 6 boiled shrimp and 5 green beans with kitchen paper and place them in a bowl. Sprinkle with 1 tbsp cake flour and mix until evenly coated.
- Preheat a small pan of cooking oil to 180 °C (356 °F). Use a small pan and fry one at a time to improve the shape. While you wait for the oil to heat up, crack 1 small egg into a bowl and add 150 ml water and 100 ml soda water (or club soda). Whisk gently until combined.
- If the egg mixture becomes foamy, scoop the bubbles out with a spoon.
- Pour the chilled dry ingredients into a sieve. Sift into the egg mixture one-third at a time and draw crosses using chopsticks to help prevent over mixing. It's okay if the final result has a few lumps.
- Add 3 ice cubes to the batter.
- Pour the batter into the bowl with the vegetables and shrimp and mix until evenly coated.
- Once the oil is hot, scoop up a ladleful of mixture and carefully slide it into the hot oil. Be careful not to scoop up too much batter, focus on lifting up the ingredients.
- Fry for 1 minute and 30 seconds on each side.
- Transfer to a wire rack to drain any excess oil. Continue to fry one kakiage at a time.
- Serve with coarse salt or diluted tsuyu sauce for dipping and enjoy!
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