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Authentic Kakiage (Mixed-Vegetable Tempura)

Crispy Authentic Kakiage: Your New Favorite Mixed-Vegetable Tempura

Enjoy crispy and flavorful Authentic Kakiage, a delightful Japanese mixed-vegetable tempura that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 pieces
Course: APPETIZERS
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 150 ml water chilled This adds the needed moisture for a wonderfully crispy texture.
  • 100 ml carbonated water chilled The bubbles help create an extra light batter.
  • 150 g cake flour chilled Gives a delicate texture, perfect for frying.
  • 30 g cornstarch chilled Adds crispness to the batter's finish.
  • 1 piece egg Binds the ingredients together.
  • 3 pieces ice cubes Keeps the batter cold.
For the Vegetables
  • ½ piece yellow onion Thinly sliced
  • ½ piece carrot Julienned (matchsticks)
  • 6 pieces boiled shrimp Cut into 1 cm pieces (omit for vegetarians)
  • 5 pieces green beans Halved lengthways
  • 1 tbsp cake flour Coating the vegetables helps them stay crisp.
For Serving
  • sea salt To enhance flavor.
  • tsuyu sauce Diluted noodle soup base for dipping.

Equipment

  • Frying Pan
  • Mixing Bowls
  • whisk
  • Wire Rack
  • thermometer

Method
 

How to Make Authentic Kakiage
  1. Chill the ingredients by mixing cake flour and cornstarch in a bowl, then place it in the freezer for 30 minutes.
  2. Prepare the vegetables by drying the onions, carrots, shrimp, and green beans, sprinkle them with cake flour, and mix gently.
  3. Heat the oil in a pan to 180°C (356°F). Make sure it’s hot enough for frying.
  4. Whisk the batter by mixing egg with chilled water and carbonated water until blended.
  5. Combine the dry ingredients by sifting the chilled flour and cornstarch mixture into the egg blend.
  6. Incorporate the vegetables by tossing ice cubes into the batter and pouring it over the bowl of vegetables.
  7. Fry with care by scooping a ladleful of the mixture into the hot oil.
  8. Cook until golden, frying each piece for about 1 minute and 30 seconds per side.
  9. Drain excess oil by transferring fried kakiage to a wire rack.
  10. Serve and enjoy with a sprinkle of sea salt or alongside diluted tsuyu sauce.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Kakiage is best enjoyed fresh. Serve immediately for optimal crunchiness.

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