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Crispy Authentic Kakiage:

Crispy Authentic Kakiage: The Best Veggie Tempura You’ll Love

Crispy Authentic Kakiage is a delightful dish that combines fresh vegetables in a light batter, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Cake Flour Provides a delicate texture for frying; substitute with all-purpose flour for a different finish.
  • 1/2 cup Cornstarch Enhances the crispness of the batter.
  • 1 large Egg Acts as a binding agent for the batter.
  • 1 cup Chilled Water Use sparkling water for a lighter, fluffier batter.
  • 5 pieces Ice Cubes Keeps the batter cool to ensure maximum crispiness while frying.
For the Vegetables
  • 1 medium Onions Adds a sweet flavor and a tender bite.
  • 2 medium Carrots Julienne or cut into thin strips.
  • 1/2 cup Shrimp Optional; substitute with calamari if desired.
  • 1 cup Green Beans Halved for even frying.
For Serving
  • to taste Sea Salt Enhances flavor when served.
  • to taste Tsuyu Sauce A perfect dipping sauce; alternatively, use soy sauce.

Equipment

  • Deep frying pan
  • Slotted Spoon
  • Wire Rack
  • Mixing bowl

Method
 

Step by Step
  1. Chill the Ingredients: Combine cake flour and cornstarch in a bowl, then place it in the freezer for about 30 minutes.
  2. Prepare the Vegetables: Pat sliced onions, julienned carrots, halved green beans, and optional shrimp dry with a paper towel and lightly sprinkle with cake flour.
  3. Heat Oil: Preheat oil to 180°C (356°F) in a deep frying pan.
  4. Whisk Batter: In a bowl, whisk together the egg and chilled water until well blended.
  5. Combine Dry Ingredients: Gradually sift the chilled cake flour and cornstarch into the egg mixture; fold until combined.
  6. Incorporate Vegetables: Toss ice cubes into the batter and pour the mixture over the prepared vegetables; gently mix.
  7. Fry: Drop spoonfuls of the mixture into the hot oil, frying until golden brown and crispy.
  8. Drain: Transfer kakiage to a wire rack to let excess oil drain.
  9. Serve: Plate kakiage while hot, alongside a sprinkle of sea salt or a small bowl of tsuyu sauce for dipping.

Notes

For added crunch and flavor, serve with a sprinkle of sesame seeds. Prep vegetables up to three days in advance.