Light And Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe) | OCHIKERON | Create Eat Happy ─ ochikeron

Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Leftover vegetables are okay! Vegan/Vegetarian people can skip the seafood. Use Kombu Dashi broth for the dipping sauce 👍

Using round aluminum foil molds, you can deep fry the vegetable strips with less batter coated. In this way Kakiage becomes very light and crispy 😋

You can serve it with rice or Udon noodles for example, as a side dish. Or, you can put on top of rice or Udon noodles to make a bowl dish. It is up to you 😉

I used Pink Deep Fryer by Fujihoro
https://amzn.to/2Tqkrps

Other Tempura Recipes:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Egg Tempura
https://youtu.be/y0D8nfsZMS8

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8...

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Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe)

Difficulty: Easy
Time: 15min
Number of servings: 4 pieces of 8cm (3inch) Kakiage

Ingredients
100g (3.5oz) onion slices
30g (1oz) carrot strips
30g (1oz) whole kernel corn
--Tempura Batter
* 1/2 cup ice-cold water
* 1/2 cup all purpose flour
--Tentsuyu (Tempura dipping sauce)
* 100ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
vegetable oil for deep frying

Directions:
1. Cut aluminum foil about 30cm (12inch) long, fold it into quarters lengthwise. Make a ring then fold the ends together to make 8cm (3inch) circle. (please see the video)
2. Place the cut vegetables in a bowl. Add 1 tbsp. of all purpose flour from Tempura Batter, then coat evenly with your hands.
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Add the vegetables then toss lightly.
5. Heat 5cm (2inches) of oil in a pan to 170C (340F). Place one or two aluminum foil rings (depending on the size of the pan), then put 1/4 of the vegetables in each ring little by little to form into circles. When the bottoms are cooked, remove the rings, flip them over and cook thoroughly until crisp golden. Then drain well. (Do not deep fry too many at once.)
6. Tentsuyu: In a pan, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. **
7. You can eat with salt, with Tentsuyu, or serve on top of rice with Tentsuyu to make Tendon (Tempura rice bowl), etc... it is up to you.

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
https://amzn.to/2Yc3GEF

レシピ（日本語）
https://cooklabo.blogspot.com
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