Mother-in-law’s Vegetable Kakiage (Japanese Vegetable Tempura Fritters)

Name: Mother-in-law’s Vegetable Kakiage (Japanese Vegetable Tempura Fritters)
Yield: Serves 4 servings
Ingredients: 1 large onion; 1/2 carrot; 2 chikuwa (Japanese fish cakes); 5 tablespoons all-purpose flour (for batter); 2 tablespoons potato starch (for batter); 1/2 teaspoon salt (for batter); 1/3 cup plus 1 tablespoon water (100 ml)

こはがえる @cook_40042688

I’m deeply grateful for over 3,000 reviews! This tempura batter uses no tempura flour or eggs. My mother-in-law always said, “Fry it so crispy it could poke your jaw!”—but please, don’t go that far!

Recipe background:
My mother-in-law often made this kakiage for us, and I’m thankful to her for it. Adding chikuwa (fish cake) was my father’s idea. My husband loves kakiage, so I make this quite often. It’s great as a topping for soba noodles or as a side for bento lunches.

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Ingredients

Serves 4 servings

1large onion
1/2carrot
2chikuwa (Japanese fish cakes)
5 tablespoonsall-purpose flour (for batter)
2 tablespoonspotato starch (for batter)
1/2 teaspoonsalt (for batter)
1/3 cupplus 1 tablespoon water (100 ml)

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Steps

1

Thinly slice the onion, julienne the carrot, and cut the chikuwa into 1/4-inch (5 mm) rounds. Place all the cut ingredients in a bowl and toss with 2 tablespoons all-purpose flour (not included in the batter ingredients).
2

Make the batter: In a separate bowl, combine the all-purpose flour, potato starch, and salt. Mix with chopsticks or a whisk. Add the water (100 ml) and mix until just combined. Prepare the oil for frying.
3

Add the batter to the bowl of vegetables and mix gently. If the batter is too thin, add a little more flour. Scoop a portion of the mixture with a ladle or large spoon and gently slide it into the hot oil to fry.
4

At first, the batter will look soft, but watch for it to firm up and become crisp. Flip the fritters and fry until golden and crispy. Fry at a low temperature and avoid moving them too much.
5

Make extra and freeze in small portions for later! They’re perfect for bento lunches. (Recipe ID18301552)
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