'Kakiage' Tempura
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.
'Kakiage' Tempura
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.
Cooking Instructions
- 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.
- 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.
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