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Vegetable Kakiage (Mixed Vegetable Tempura Fritters)
Serves 2 (4 fritters) · About 30 min
Thinly cut onion, carrot and mitsuba fried together in bunches. Served with tempura dipping sauce.
① Make the dipping sauce→② Cut the vegetables→③ Mix with the batter→④ Heat the oil→⑤ Fry
What to buy
Vegetables
Seasonings & flour
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How to make it
1
Make the dipping sauce
- In a small pot, put 4 tbsp water, 1 tbsp soy sauce, 1 tbsp mirin and 1/4 tsp dashi granules
- Put over medium heat, and when it bubbles, turn off the heat. Move it to a small dish
How to tell it's doneSmall bubbles appear at the edge of the pot, and the dashi granules have dissolved so you cannot see them.
2
Cut the vegetables
- On a cutting board, cut the onion in half lengthwise, then into thin slices 5 mm wide
- Peel the carrot and cut into thin sticks about 4 cm long and 5 mm thick
- Cut off the root ends of the mitsuba and cut into 3 cm lengths
- Put everything in a bowl, sprinkle with 1 tbsp flour, and toss by hand to coat
How to tell it's doneThe vegetables are coated white with flour, with a little flour left at the bottom of the bowl.
3
Mix with the batter
- In another bowl, put 4 tbsp flour and 4 tbsp ice-cold water, and mix lightly with cooking chopsticks. It is OK if a few lumps of flour are left
- Add it to the bowl of vegetables from step 2 and coat everything
How to tell it's doneAll the vegetables are thinly coated with batter, and only a little batter has collected at the bottom of the bowl.
Be carefulIf you overmix the batter, it gets sticky and turns hard when fried.
4
Heat the oil
- Put vegetable oil 2 cm deep (about 400 ml) in a frying pan and set over medium heat
- Check the oil temperature: put the tip of dry cooking chopsticks in the oil. If small bubbles keep fizzing from the tip, it's about 170°C. If there are almost no bubbles, it's not hot enough yet. If big bubbles rush out hard, it's too hot, so turn the heat down
How to tell it's doneSmall bubbles keep fizzing from the tip of the chopsticks.
Be carefulOil may splatter. Do not leave while frying. Turn off the heat as soon as you're done, and clean up the oil only after it has cooled completely.
5
Fry
- Divide the mixture from step 3 into 4. Put 1 portion on a wooden spatula or ladle, hold it just above the oil surface, and gently slide it in. Fry 2 at a time
- Do not move them for 1 minute after adding. When the shape has set, turn them with cooking chopsticks and fry about 2 minutes more
- Stand them up on a rack or paper towels to drain the oil. Fry the rest the same way
- Turn off the heat. Put on plates and serve with the dipping sauce from step 1
How to tell it's doneThe surface is light golden brown and feels hard when touched with chopsticks. The bubbles, which were big at first, have gotten smaller.
Be carefulEven if it looks like it will fall apart right after you add it, do not touch it right away. Wait 1 minute and the shape will set.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It fell apartYou moved it right after adding it. Next time, wait 1 minute before turning. It also falls apart when there is too little batter, so add flour 1 tsp at a time.
It's mushyThe oil was not hot enough, or there was too much batter. Next time, check the bubbles in step 4, and use just enough batter to thinly coat the vegetables.
The coating is hardYou overmixed the batter in step 3. Next time, mix lightly and use ice-cold water.
The inside is undercookedIt is too thick. Next time, spread each one out thinly as you add it.
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