Kakiage Recipe
Tempura with chopped vegetables with Mentsuyu dipping sauce
Servings: 4 servings
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Equipment
Ingredients
- 2/3 cup Gobo thinly shaved
- 1/2 cup carrot thinly cut
- 1/2 cup brown onion roughly diced
- 1/3 cup green beans thinly cut
- 6 shrimp cut into small pieces
- 1-2 Tbsp cake flour
- pinch of salt
- frying oil
Tempura batter
- 1 cup cake flour
- 3 Tbsp Katakuriko potato starch or cornstarch
- 1 cup ice water
Dipping Sauce
- 1/3 cup Mentsuyu
- 2/3 cup water
Instructions
- Put prepared vegetables and shrimp in a large bow, add 1-2 Tbsp cake flour and salt, and coat vegetables well with flour.
- For Tempura batter, mix flour, Katakuriko or cornstarch, and water in a different bowl. Do not over mix. Pour batter on the vegetable mix.
- Put oil in a pan to 1-2cm deep, heat at medium high. Drop a couple of spoonfuls of battered vegetables into oil and fry for 5-6 minutes turning once or twice.
- Mix Mentsuyu and water, and serve with Kakiage.