Kakiage什錦天婦羅
Kakiage is a type of Japanese tempura made with a mixture of thinly sliced vegetables and often small shrimp, lightly battered and deep-fried until crisp and golden. It's known for its delicate crunch and savory flavor, often served with a dipping sauce or over rice.
01Ingredients
- 100g shrimp, peeled, deveined, and roughly chopped
- 1/2 medium onion, thinly sliced
- 1/2 medium carrot, julienned
- 50g green beans, thinly sliced diagonally
- 100g all-purpose flour (for batter)
- 2 tbsp all-purpose flour (for dusting)
- 2 tbsp cornstarch (or potato starch)
- 150ml cold water (or ice water)
- 1 large egg yolk
- 1 tbsp soy sauce
- 1 tbsp mirin
- 100ml dashi stock
- 1 tsp sugar
- 1 tsp grated ginger
- 4 cups vegetable oil (for deep frying)
Nutrition (per serving)385kcal
- Protein9.2g
- Carbs28.5g
- Fat27.3g
Fiber 1.8 gSodium 412 mg
02Steps
- Prepare the shrimp by peeling, deveining, and roughly chopping them. Thinly slice the onion, julienne the carrot, and thinly slice the green beans diagonally.
- In a large bowl, combine the prepared shrimp, onion, carrot, and green beans. Sprinkle with the dusting flour and toss gently to coat evenly.
- In a separate mixing bowl, whisk together the egg yolk and cold water. Gradually add the batter flour and cornstarch to the liquid mixture, mixing just until combined. Do not overmix; lumps are fine.
- Pour the batter over the dusted shrimp and vegetables. Gently fold the ingredients into the batter, ensuring they are lightly coated.
- Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches 170-180°C (340-350°F).
- Carefully drop spoonfuls of the Kakiage mixture into the hot oil, gently flattening each portion with the back of a spoon to form a disc. Fry for 2-3 minutes per side, or until golden brown and crisp. Do not overcrowd the pot.
- Remove the fried Kakiage with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Heat gently over low heat, stirring until the sugar dissolves. Add grated ginger before serving.
- Serve the Kakiage hot with the prepared dipping sauce.
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