|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 2mg||9%|
|*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.|
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.
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
Gather the ingredients.
Beat an egg in a large bowl.
Add ice water and sifted flour to bowl. Mix lightly.
Heat about four inches of oil to 340 F in a deep pan over medium to medium-high heat.
Add onion slices, carrot strips, and scallops to tempura batter and mix together.
Take a scoop of the mixture with a large spoon and slip into the oil.
Shape the piece using chopsticks or cooking tongs.
Deep-fry until browned on both sides.
Drain and serve with tempura dipping sauce.
- 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.