How To Make Kakiage (Shrimp & Vegetable Tempura Fritters)
If you have leftover vegetables or seafood in your fridge, why not try out our Kakiage recipe for dinner tonight?
Kakiage, a type of Tempura, is an authentic Japanese dish made with various vegetables such as onion and carrot or seafood like small shrimp, lightly coated in a batter made from all-purpose flour. The essence of Kakiage lies in deep-frying these ingredients, which have different textures or flavors, together as a single chunk.
Achieving the crispy exterior, which is the highlight of this dish, can be the most challenging part. To create this light, crispy, and crunchy texture, there are some tips you should keep in mind. We are going to share them with you.
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Use cold water: When making Kakiage (or Tempura) batter, it’s better to use cold water to prevent the gluten from combining together. Similarly, avoid stirring the batter too much for the same reason.
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Cut the ingredients evenly: Especially for the vegetables, try to cut them evenly as much as possible to ensure that the heat is distributed evenly.
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Deep-frying carefully: To keep the ingredients and batter together while frying, maintain them in a cohesive portion. You can use a ladle or cooking sheet for this purpose. If the ingredients separate in the oil, use chopsticks to hold them together and maintain the shape. The ideal frying temperature is 170-180℃. When adding the ingredients to the frying oil, drop them sliding from the edge of the pot.
By following these tips, you can make perfect Kakiage for sure!
While Kakiage is delectable on its own, you can also enjoy it paired with other ingredients or dishes. For example, it pairs well with Japanese noodles such as Soba and Udon. Additionally, when combined with steamed rice and sweetened soy sauce-based seasonings, you can create Tendon, another authentic Japanese dish.
Feel free to enjoy Kakiage with your favorite ingredients!
Overview
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Total servings: 2
Difficulty: Medium
Ingredients
- 250 g Shrimp (peeled and deveined)
- 1 Tbsp Potato Starch (for coating the shrimp)
- 30 g Carrot
- 40 g Onion
- 10 g Mitsuba (Japanese Parsley)
- 1.5 Tbsp All Purpose Flour (for coating the vegetables)
- 3 Tbsp All Purpose Flour (for the batter)
- 1 Tbsp Potato Starch (for the batter)
- 5~ Tbsp Ice Water (have bowl of ice water on standby)
- Salt, to taste
- 3 Tbsp Mirin (for the dipping sauce)
- 2 Tbsp Soy Sauce
- 100 ml Dashi
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