Description
Crispy Authentic Kakiage: Your New Favorite Veggie Tempura
Ingredients
Scale
- 150 ml Chilled water
- 100 ml Chilled carbonated water
- 150 g Chilled cake flour
- 30 g Chilled cornstarch
- 1 large Egg
- 3 Ice cubes
- ½ Yellow onion, thinly sliced
- ½ Carrot, julienned
- 6 Boiled shrimp, cut into 1 cm pieces
- 5 Green beans, halved lengthways
- 1 tbsp Cake flour for dusting the vegetables
- Sea salt (optional)
- Diluted tsuyu sauce (optional)
Instructions
- Combine 150 g cake flour and 30 g cornstarch in a bowl. Place this mix in the freezer for 30 minutes to chill.
- Pat dry ½ yellow onion, ½ carrot, 6 boiled shrimp, and 5 halved green beans. Sprinkle them with 1 tbsp cake flour and mix until evenly coated.
- Preheat a small pan of cooking oil to 180 °C (356 °F). Test the temperature by dropping in a small amount of batter.
- In a clean bowl, crack 1 egg and whisk in 150 ml chilled water and 100 ml chilled carbonated water until combined.
- Scoop out any bubbles or foam that form on the surface of the egg mixture to keep your batter light and airy.
- Gradually sift the chilled dry mixture into the egg mixture, one-third at a time, gently drawing crosses with chopsticks.
- Add 3 ice cubes into the batter to maintain a light texture.
- Pour the batter into the bowl containing the coated vegetables and shrimp. Gently mix until evenly coated.
- Once the oil is hot, scoop a ladleful of the mixture and carefully slide it into the hot oil.
- Cook for about 1 minute and 30 seconds on each side, or until golden brown.
- Transfer the fried kakiage to a wire rack to drain excess oil.
- Serve with a sprinkle of sea salt or a drizzle of diluted tsuyu sauce for dipping.
Notes
- Ensure all ingredients are chilled for optimal texture.
- Adjust cooking time based on the size of the kakiage.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
Keywords: Kakiage, Mixed Vegetable Tempura, Japanese Cuisine