Basic Kakiage Tempura – Tips for Extra Crispiness

Name: Basic Kakiage Tempura – Tips for Extra Crispiness
Yield: Makes about 4 servings
Ingredients: 1 onion; 1/2 burdock root; 1/2 leek; 1/2 package dried sakura shrimp; ↓ (Egg Mixture); 1 2/3 cups cold water (400 ml); 1 egg; 1/2 cup all-purpose flour (about 60 grams); Vegetable oil, for frying

perinco @perinco

Stays crispy even after some time! The key is using the microwave and the egg mixture. No more soggy tempura. Great for tempura rice bowls, udon, or soba noodles. Recipe background: My kakiage tempura always turned out soggy, so I created this recipe to make it extra crispy.

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Ingredients

Makes about 4 servings

1onion
1/2burdock root
1/2leek
1/2 packagedried sakura shrimp
↓ (Egg Mixture)
1 2/3 cupscold water (400 ml)
1egg
1/2 cupall-purpose flour (about 60 grams)
Vegetable oil, for frying

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Steps

1

Cut the onion and burdock root into thin, uniform strips. Slice the leek thinly on a diagonal. Combine with the dried sakura shrimp, then lightly dust everything with about 2 tablespoons of extra all-purpose flour (not from the main ingredient list).
2

Beat the egg into the cold water.
3

Microwave the all-purpose flour for 2 1/2 minutes at 500W. Mix the flour and the egg mixture together in a 1:1 ratio, whisking lightly.
4

Prepare each tempura individually. Take a portion of the mixed vegetables and shrimp, place in a separate bowl, and coat with 1 tablespoon of batter. Gently shape and place into oil heated to 350°F (180°C).
5

If the mixture starts to fall apart, drizzle another tablespoon of batter over the top to help it hold together. Do not touch; once it firms up, turn it over.
6

When golden brown, remove and place on a wire rack.
7

Do not place on paper towels—use a wire rack instead. Paper towels can cause the tempura to reabsorb oil and become soggy.