Crispy & Crunchy Kakiage (Japanese Vegetable Tempura Fritters) Recipe by HIROっさん
Crispy & Crunchy Kakiage (Japanese Vegetable Tempura Fritters) Cooking Instructions 1 First, cut the vegetables. Slice them like shown. You can also add burdock root, sweet potato, or kabocha squash—just cut them into thin strips. 2 Here it is! HIRO always keeps sakura shrimp in the freezer after buying it. This keeps it from discoloring and helps it fry up extra crispy. 3 Now, let's make the tempura batter. Add all the ingredients marked with a ★ into a bowl. Mix gently—it's okay if some flour remains. 4 This step is important! Dust the vegetables all over with about 4 tablespoons of flour. Toss them to coat evenly and add some air as you mix. 5 Combine the vegetables with the tempura batter. For about three handfuls of floured vegetables, add about three ladles of batter. Mix just until combined—don't overmix. It should look like this. 6 Drop the mixture into 340°F (170°C) oil. Use chopsticks to poke the center of the kakiage to spread it out a bit—this is important! 7 Once it starts to hold together, flip it over. After a little while, flip again. Poke with chopsticks—when it's crispy, it's done! 8 Look at that! This is how much kakiage you get from one onion. Adjust the amount of ingredients based on how many people you're serving. Stand the kakiage up to drain the oil well. 9 All done! Enjoy simply with salt, dip in tempura sauce, or top with grated daikon and soy sauce (HIRO's favorite way). 10 Here's a version with kabocha squash. For ingredients with more moisture, dust with a little extra flour. For starchy veggies like potatoes, use a bit less flour. 11 Bonus: Homemade sansho salt! Place sansho leaves on a paper towel and microwave for 3 minutes. Then rub with coarse salt in a plastic bag—done! 12 ★June 17, 2014★ This recipe became popular! Thank you so much, everyone! I'm truly grateful! 13 ☆COOKPAD☆ Featured in the seafood recipe section! Thank you for including it. Recipe ID19754377 1 First, cut the vegetables. Slice them like shown. You can also add burdock root, sweet potato, or kabocha squash—just cut them into thin strips. 1 First, cut the vegetables. Slice them like shown. You can also add burdock root, sweet potato, or kabocha squash—just cut them into thin strips. 2 Here it is! HIRO always keeps sakura shrimp in the freezer after buying it. This keeps it from discoloring and helps it fry up extra crispy. 2 Here it is! HIRO always keeps sakura shrimp in the freezer after buying it. This keeps it from discoloring and helps it fry up extra crispy. 3 Now, let's make the tempura batter. Add all the ingredients marked with a ★ into a bowl. Mix gently—it's okay if some flour remains. 3 Now, let's make the tempura batter. Add all the ingredients marked with a ★ into a bowl. Mix gently—it's okay if some flour remains. 4 This step is important! Dust the vegetables all over with about 4 tablespoons of flour. Toss them to coat evenly and add some air as you mix. 4 This step is important! Dust the vegetables all over with about 4 tablespoons of flour. Toss them to coat evenly and add some air as you mix. 5 Combine the vegetables with the tempura batter. For about three handfuls of floured vegetables, add about three ladles of batter. Mix just until combined—don't overmix. It should look like this. 5 Combine the vegetables with the tempura batter. For about three handfuls of floured vegetables, add about three ladles of batter. Mix just until combined—don't overmix. It should look like this. 6 Drop the mixture into 340°F (170°C) oil. Use chopsticks to poke the center of the kakiage to spread it out a bit—this is important! 6 Drop the mixture into 340°F (170°C) oil. Use chopsticks to poke the center of the kakiage to spread it out a bit—this is important! 7 Once it starts to hold together, flip it over. After a little while, flip again. Poke with chopsticks—when it's crispy, it's done! 7 Once it starts to hold together, flip it over. After a little while, flip again. Poke with chopsticks—when it's crispy, it's done! 8 Look at that! This is how much kakiage you get from one onion. Adjust the amount of ingredients based on how many people you're serving. Stand the kakiage up to drain the oil well. 8 Look at that! This is how much kakiage you get from one onion. Adjust the amount of ingredients based on how many people you're serving. Stand the kakiage up to drain the oil well. 9 All done! Enjoy simply with salt, dip in tempura sauce, or top with grated daikon and soy sauce (HIRO's favorite way). 9 All done! Enjoy simply with salt, dip in tempura sauce, or top with grated daikon and soy sauce (HIRO's favorite way). 10 Here's a version with kabocha squash. For ingredients with more moisture, dust with a little extra flour. For starchy veggies like potatoes, use a bit less flour. 10 Here's a version with kabocha squash. For ingredients with more moisture, dust with a little extra flour. For starchy veggies like potatoes, use a bit less flour. 11 Bonus: Homemade sansho salt! Place sansho leaves on a paper towel and microwave for 3 minutes. Then rub with coarse salt in a plastic bag—done! 11 Bonus: Homemade sansho salt! Place sansho leaves on a paper towel and microwave for 3 minutes. Then rub with coarse salt in a plastic bag—done! 12 ★June 17, 2014★ This recipe became popular! Thank you so much, everyone! I'm truly grateful! 12 ★June 17, 2014★ This recipe became popular! Thank you so much, everyone! I'm truly grateful! 13 ☆COOKPAD☆ Featured in the seafood recipe section! Thank you for including it. Recipe ID19754377 13 ☆COOKPAD☆ Featured in the seafood recipe section! Thank you for including it. 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