How to Prepare Appetizing Kakiage Tempura

Kakiage Tempura. Kakiage is a popular kind of tempura in Japan, especially in the home because different ingredients (usually leftovers) are mixed together in tempura batter before deep-frying. Various vegetables, onion, carrot, burdock root, trefoil, mushrooms, and all kinds of seafood can be used - there are no restrictions. Kakiage tempura is a type of tempura.

How to make a tempura batter. How to cook sous vide carrots. Tempura spring onions with onion purée. by Rob Howell, Root. You can have Kakiage Tempura using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kakiage Tempura

1. It's 1/2 of carrot.
2. You need 1/2 of burdock root.
3. It's 1/2 of onion.
4. It's 2 bunches of mitsuba (cut into 5 cm length).
5. You need 3 Tbsp of flour.
6. You need 2 Tbsp of cold water.
7. It's 1 pinch of salt.
8. You need of vegetable oil for deep frying (use enough oil to fill the pan about 3 cm deep).

Tempura of stuffed courgette flowers. by Frances Atkins. Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood. This deep-fried round food has a much more casual feeling than Tempura you may know, but it is as delicious as Tempura. Tempura is one of the most famous Japanese foods outside Japan.

Kakiage Tempura instructions

1. Peel the carrot and cut into thin sticks about 5 cm long. Wash the burdock root in water with a brush, and shred. Peel the onion and shred..
2. Heat the vegetable oil to 170 ~ 180℃ (340 ~ 350°F) in a medium size pan..
3. Put carrot, burdock root, onion, mitsuba, flour and water in a bowl and lightly mix. Don't stir too much..
4. Slip slowly it into the oil near the side of the pan. Deep fry for 1.5~2 minutess until the batter is crisp..

It is battered and deep fried seafood and vegetables. Kamio's kakiage tempura is a good example of that. In Japan, the vegetable and seafood fritters are usually shaped into a loosely rounded mound, then fried. Kamio got the idea to make his kakiage. Kakiage is a type of tempura made with a variety of vegetable strips, often with seafood.