'Kakiage' Tempura

Name: 'Kakiage' Tempura
Cuisine: British
Ingredients: Tempura Batter *See my 'Tempura Batter' recipe; Oil for frying; Onion & Carrot (& Prawns); Peas & Corn & Carrot; Edamame & Corn; Asparagus & Prawns; Gobo & Prawns; Broad Beans & Onion; Shimeji & Dried Shrimps (Sakura Ebi)

Hiroko Liston @hirokoliston

Melbourne, Australia

Cut the ingredients into smaller pieces and mix them with the Tempura Batter. I often make Kakiage to finish off the left over batter. My son didn't eat vegetables when he was young, but he loved Onion & Carrot Kakiage with 'Tentsuyu' dipping sauce.

Hiroko Liston @hirokoliston

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Ingredients

Tempura Batter *See my 'Tempura Batter' recipe
Tempura Batter
Oil for frying
Ingredients Suggestions
Onion & Carrot (& Prawns)
Peas & Corn & Carrot
Edamame & Corn
Asparagus & Prawns
Gobo & Prawns
Broad Beans & Onion
Shimeji & Dried Shrimps (Sakura Ebi)

Saved

Steps

1

Cut the ingredients into smaller pieces and mix them with the batter. Normally two or more different ingredients are fried together.
2

Sprinkle some flour over the ingredients before mixing them with the Tempura Batter. This will help the small pieces and thin slices stick together well.

Tempura Batter
3

You then slide large tablespoon sized clumps of the ingredients together into the l70°C to 180°C oil and deep fry.
4

Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
5

Place a sheet of paper on a plate and arrange the Kakiage so it presents well.
6

Serve with the Tentsuyu (Tempura Dipping Sauce). *It is often served with grated Daikon radish and grated Ginger to add extra flavour to the dipping sauce. Sometimes Kakiage are served with salt.

‘Tentsuyu’ (Tempura Dipping Sauce)