4.6 from 18 votes
Kakiage Don
Kakiage don is a delightful rice bowl dish topped with shredded vegetables and shrimp tempura, drizzled with homemade tempura sauce.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
2
Calories:
702 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
For Kakiage Ingredients
- ½ onion (or ¼ large onion)
- 2 inch carrot
- 2 inch sweet potato Japanese variety, Satsumaimo
- 2 inch burdock root aka gobo
- 10 Shrimp (small shrimp)
- 1 Tbsp sake (for marinating shrimp)
- 8 prigs mitsuba Japanese parsley
- 2 Tbsp potato starch to dust, or cornstarch
For the Tempura Sauce
- 1 cup dashi for vegan/vegetarian, make Vegan Dashi, Japanese soup stock
- 3 Tbsp soy sauce
- 3 Tbsp mirin
- 2 Tbsp sake
- 2 tsp sugar
For the Tempura Batter
- ½ cup all-purpose flour measure ½ cup and remove 1 ½ Tbsp to be precise; sifted after measured
- ¼ tsp baking powder
- ⅛ tsp kosher salt Diamond Crystal brand
- 1 egg large, yolk
- ½ cup water measure ½ cup and remove 4 tsp to be precise, iced
- 1 tsp sake
For Deep Frying
- 4 cups neutral oil
- 1-2 Tbsp sesame oil toasted
For Serving
- 2 ervings Japanese short-grain rice 1 rice-cooker-cup (180 ml) yields roughly 2 servings (1.75 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe, cooked
Instructions
- Gather all the ingredients.
Cup of Yum
To Make Tempura Sauce
- Heat all the ingredients for Sauce in a small saucepan and bring to a boil. Remove from heat and set aside.
To Prepare Kakiage Ingredients
- Marinate shrimp in 1 Tbsp sake for 10 minutes to get rid of the unwanted smell. Cut all the vegetables into thin strips, about 2 inches (5 cm) long. They should all be roughly the same size so it's easier to cook through and eat. Soak sweet potatoes and gobo (burdock root) in water to prevent them from changing color for 10 minutes. Drain really well.
To Make Tempura Batter
- Heat the oil and sesame oil to 350ºF (180ºC) in a wok or pot. While oil is heating up, start preparing the tempura batter.
- In a medium bowl, beat egg yolk gently and add iced water and sake. It’s important to keep the batter icy cold at all time. The crispiness of Tempura comes from the temperature difference between hot oil and cold batter.
- Add sifted flour, baking powder, and salt into the egg mixture. Using chopsticks, mix around the bowl just 10 times in circular motion. The key here is not to produce gluten in the flour. The batter can be lumpy and should be slightly runnier than regular tempura batter.
- Add the shredded vegetables and shrimp in the empty bowl. Sprinkle with potato starch (cornstarch) and coat well with chopsticks.
- Pour the batter over the ingredients and mix.
To Deep Fry
- When the oil is 350ºF (180ºC), take a scoop of the ingredients with a fine-mesh sieve or slotted spoon and let the excess batter drip off.
- Slowly slip the ingredients into oil, keeping them as flat as possible. Keep the ingredients from separating and collect all the pieces into one big flat chunk with chopsticks. Deep-fry for 1 minute without touching, then flip to deep-fry until golden-brown. Drain excess oil on a paper towel. Pick up crumbs left in the oil with a fine-mesh sieve. It's important to clean the oil after every batch so the oil does not get darker with the burnt crumbs. Continue with the rest of the batter.
To Serve
- Re-heat the tempura sauce. Put steamed rice in donburi bowls and drizzle a little bit of the sauce over rice. Keep the remaining sauce in a small serving container. Place the kakiage over the rice. Drizzle more tempura sauce when you're eating.
To Store
- You can keep the leftover kakiage in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Reheat in the oven (or toaster oven) till crispy and do not use a microwave.
Nutrition Information
Calories
702kcal
(35%)
Carbohydrates
70g
(23%)
Protein
19g
(38%)
Fat
35g
(54%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
173mg
(58%)
Sodium
909mg
(38%)
Potassium
548mg
(12%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
7283IU
(146%)
Vitamin C
5mg
(6%)
Calcium
121mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 702
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 70g | 23% |
| Protein | 19g | 38% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 909mg | 38% |
| Potassium | 548mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 7283IU | 146% |
| Vitamin C | 5mg | 6% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.