Kakiage Tempura

Written by
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Setsuko Yoshizuka
Updated 05/19/21
Kakiage Tempura

The Spruce / Cara Cormack
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
210 Calories
5g Fat
29g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 210
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 58mg 19%
Sodium 221mg 10%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 11g
Vitamin C 2mg 9%
Calcium 27mg 2%
Iron 2mg 11%
Potassium 219mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kakiage is a popular kind of tempura in Japan, especially in the home because different ingredients (usually leftovers) are mixed together in tempura batter before deep-frying. Various vegetables, onion, carrot, burdock root, trefoil, mushrooms, and all kinds of seafood can be used - there are no restrictions.

The main difference between kakiage and other forms of tempura is that whole eggs are used for better consistency and taste. Kakiage is often served over a bowl of freshly steamed rice.

In restaurants, depending on the level of the chefs, all kinds of kakiage are served and make for hearty meals. Shizuoka has a specialty that everyone in Japan wishes to sample.

Ingredients

  • 1 onion, thinly sliced

  • 1/2 large carrot, peeled and cut into thin strips

  • 1/4 lb scallops, thinly sliced

  • 1 large egg

  • 1 cup ice water

  • 1 cup all-purpose flour

  • vegetable oil, for frying

Steps to Make It

  1. Gather the ingredients.

    Kakiage Tempura ingredients

    The Spruce / Cara Cormack

  2. Beat an egg in a large bowl.

    Beat an egg in a large bowl

    The Spruce / Cara Cormack

  3. Add ice water and sifted flour to bowl. Mix lightly.

    ice water and sifted flour to bowl

    The Spruce / Cara Cormack

  4. Heat about four inches of oil to 340 F in a deep pan over medium to medium-high heat.

    oil in a pan

    The Spruce / Cara Cormack

  5. Add onion slices, carrot strips, and scallops to tempura batter and mix together.

    onion slices, carrot strips, and scallops in tempura batter

    The Spruce / Cara Cormack

  6. Take a scoop of the mixture with a large spoon and slip into the oil.

    vegetable mixture with tempura batter in a spoon, pot with oil

    The Spruce / Cara Cormack

  7. Shape the piece using chopsticks or cooking tongs.

    Kakiage Tempura frying in a pot with oil

    The Spruce / Cara Cormack

  8. Deep-fry until browned on both sides.

    Kakiage Tempura frying in a pan with oil

    The Spruce / Cara Cormack

  9. Drain and serve with tempura dipping sauce.

    Kakiage Tempura on a cooling rack

    The Spruce / Cara Cormack

Tips

  • Always mix the tempura batter with chopsticks or a spoon, never a whisk. Overmixing the batter can make it heavy.
  • Only use icy-cold water for the tempura batter to make it stick together better and absorb less oil.
  • The oil must be hot before you drop in the batter. Test it first with just a bit of the batter. If the batter floats to the surface with a slight frying sound, the oil is ready.
  • The vegetables and the seafood should be cut to the same size to create a consistent texture.
  • If you keep the tempura to a smaller size, you'll get a better crunch, and the inside will be fully cooked.
  • Drain all the excess oil after frying the tempuras. You don’t want to have oily tempuras.
  • Tempura is best when eaten fresh. If you make it before-hand, or if you have some left over, you can heat it again by dipping it in the hot oil for just 30 seconds to make it crispy again.