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Authentic Kakiage (Mixed Vegetable Tempura)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
40 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 4 servings
Course: Side Dish , Appetizer , Lunch
Cuisine: Japanese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. If the egg mixture becomes foamy, scoop the bubbles out with a spoon.
  5. 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.
  6. Add 3 ice cubes to the batter.
  7. Pour the batter into the bowl with the vegetables and shrimp and mix until evenly coated.
  8. 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.
  9. Fry for 1 minute and 30 seconds on each side.
  10. Transfer to a wire rack to drain any excess oil. Continue to fry one kakiage at a time.
  11. Serve with coarse salt or diluted tsuyu sauce for dipping and enjoy!