Recipe: Perfect Kakiage (mixed Tempura)

Kakiage (mixed Tempura) – This recipe is best for when you have no idea what to cook. You can cook Kakiage (mixed Tempura) using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kakiage (mixed Tempura)

  1. It’s 1 of small onion.
  2. You need 1 of small carrot.
  3. It’s 0.4 of burdock root (optional).
  4. It’s of dried or fresh shrimp.
  5. You need 400 ml of water.
  6. Prepare 1 of egg.
  7. You need 1 cup of flour.
  8. It’s of vegetable oil.
  9. It’s of finishing salt.

Kakiage (mixed Tempura) Step By Step

  1. Pour water in a deep bowl and add the egg. It is important to put the egg in a bowl of water (not other way around). Mix well until the egg has dissolved. Through away the foam formed on the surface. Sift the flour. Place 1 cup of above egg water in a different bowl and add 1/3 of flour, mix gently with a whisk. Repeat twice to add all the flour. Add 3 tbsp of egg water to this to make a lighter batter for Kakiage. Do not over mix!
  2. Slice the onion thinly, julienne the carrots and burdock root. Dip the burdock root in a bowl of water with dash of vinegar to keep the white color. Dry all the vegetable well add the shrimp and toss it with 2tbsp of flour.
  3. Heat aprox. 3cm of oil in a flying pan till 185℃
  4. Pour the batter in the bowl vegetable, toss it well together. Use a ladle, preferably with holes, or a turner to shape the batter. Slide it in gently in to the heated oil from the side of the pan. Top up the batter, if needed.
  5. Turn over after 1-1.5 minutes, and fry for another 1- 1.5 minutes. Take the Kakiage out before it browns, draining as much oil as possible over the pan as you do. Serve with good finishing salt.