📝 About This Recipe
Kakiage is a beloved style of Japanese tempura where thinly julienned vegetables are bound in a light, lacy batter and fried into golden, sculptural nests. Unlike standard tempura, Kakiage offers a symphony of textures and a concentrated sweetness from the caramelized vegetables. This recipe delivers that signature 'shaku-shaku' crunch that makes it a staple in Tokyo’s finest soba houses and home kitchens alike.
🥗 Ingredients
The Vegetable Medley
- 1 medium Yellow Onion (thinly sliced into half-moons)
- 1 large Carrot (peeled and cut into 2-inch matchsticks)
- 1/2 cup Sweet Potato (Satsumaimo) (cut into thin matchsticks)
- 1/2 cup Mitsuba or Italian Parsley (roughly chopped into 1-inch pieces)
- 1/4 cup Frozen Edamame (shelled and thawed)
- 1/2 cup Small Shrimp (optional) (peeled, deveined, and patted dry)
The Cold Tempura Batter
- 1 cup All-Purpose Flour (sifted and chilled in the freezer for 15 minutes)
- 2 tablespoons Potato Starch or Cornstarch (for extra crispness)
- 1 large Egg (ice-cold from the refrigerator)
- 200 ml Sparkling Water or Ice Water (must be bone-chillingly cold)
Tentsuyu Dipping Sauce
- 3/4 cup Dashi Stock (kombu and bonito based)
- 3 tablespoons Soy Sauce (Japanese dark soy sauce)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Daikon Radish (finely grated and lightly drained)
- 1 teaspoon Fresh Ginger (finely grated)
Frying Oil
- 3-4 cups Neutral Oil (Canola, Grapeseed, or Vegetable oil)
- 1 tablespoon Toasted Sesame Oil (added to frying oil for authentic aroma)
👨🍳 Instructions
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1
Begin by preparing the Tentsuyu sauce. In a small saucepan, combine the dashi, soy sauce, and mirin. Bring to a gentle simmer over medium heat, then turn off the heat and let it cool. Set aside the grated daikon and ginger to be added just before serving.
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2
Prepare the vegetables. Ensure the onion, carrot, and sweet potato are cut into uniform, thin matchsticks (about 2 inches long). Pat all vegetables extremely dry with paper towels; moisture is the enemy of a crispy tempura.
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3
In a large mixing bowl, toss the sliced vegetables, edamame, and shrimp (if using) together. Sprinkle with 2 tablespoons of extra flour and toss until every piece is lightly and evenly coated. This 'dusting' helps the batter adhere to the ingredients.
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4
Fill a heavy-bottomed pot or wok with 2-3 inches of oil. Heat the oil to 340°F (170°C). If you don't have a thermometer, a drop of batter should sink slightly and immediately sizzle back to the surface.
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5
Prepare the batter only when the oil is hot. In a medium bowl, lightly beat the cold egg. Pour in the ice-cold sparkling water and whisk briefly.
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6
Add the sifted flour and potato starch to the egg mixture. Using chopsticks, use a stabbing motion to mix. DO NOT overmix; the batter should be lumpy with visible streaks of flour. Overmixing develops gluten, which results in a chewy, bread-like coating rather than a crisp one.
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7
Pour about 1/2 cup of the batter over your dusted vegetable mixture. Gently fold with chopsticks until the vegetables are just barely bound together. The mixture should not be swimming in batter.
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8
Using a small flat spatula or a large wooden spoon, scoop a mound of the vegetable mixture (about the size of a palm). Gently slide it into the hot oil.
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9
Immediately use your chopsticks to gently spread the vegetables out in the oil to create a flat, circular 'nest.' This allows the heat to penetrate the center evenly.
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10
Fry for about 2 minutes on the first side until the bottom is set and pale golden. Carefully flip the Kakiage over using a slotted turner.
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11
Fry for another 1-2 minutes on the second side. Use a metal skewer to poke a few holes in the center of the patty while it fries; this helps steam escape and ensures the middle isn't soggy.
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12
Lift the Kakiage out and hold it vertically for a few seconds to let excess oil drain off. Place on a wire rack or a plate lined with paper towels.
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13
Skim any bits of fried batter (tenkasu) out of the oil between batches to prevent them from burning and sticking to the next piece.
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14
Repeat with the remaining mixture, working in small batches of 2 to avoid dropping the oil temperature.
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15
Serve immediately while piping hot. Place the grated daikon and ginger into the Tentsuyu sauce and dip the Kakiage generously before each bite.
💡 Chef's Tips
Always use ice-cold liquid and chilled flour to prevent gluten development. Never over-mix the batter; lumps are your friend for a light, flaky texture. Dusting the vegetables with dry flour first is the secret to preventing the batter from slipping off. Keep the oil temperature consistent at 170°C (340°F); if it's too low, the Kakiage will be greasy; if too high, the inside will stay raw. If you don't want to use shrimp, try adding burdock root (gobo) or kale for different textures.
🍽️ Serving Suggestions
Serve atop a hot bowl of Sanuki Udon or Soba noodles (Kakiage Udon/Soba). Place over a bowl of steamed white rice with a drizzle of sweet soy glaze to make 'Kakiage Don'. Pair with a chilled Japanese lager or a crisp, dry Junmai Sake. Serve as a side dish to a traditional Japanese breakfast with miso soup and grilled fish. Provide a small dish of Matcha salt (fine sea salt mixed with green tea powder) for a sophisticated dipping alternative.