When I make Tempura, I most likely make ‘Kakiage’ as well, to finish off left-over batter. ‘Kakiage’ is a type of Tempura made with a variety of thinly sliced or chopped Vegetables and Seafood. The most popular ingredients for ‘Kakiage’ are probably Carrot and Onion, as most households have them in their pantry.


Ingredients

Tempura Batter
Oil for frying

Main Ingredients Suggestions

• Onion & Carrot (& Prawns)
• Peas & Corn & Carrot
• Edamame & Corn
• Asparagus & Prawns
• Gobo & Prawns or Shrimps
• Broad Beans & Onion
• Shimeji & Dried Shrimps (Sakura Ebi)

Method
  1. Cut the ingredients into smaller pieces or thin strips, and mix them with the batter. Normally two or more different ingredients are fried together.
  2. Sprinkle some flour over the ingredients before mixing them with the batter. This will help the small pieces and thin slices stick together well.
  3. You then slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
  4. Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
  5. Arrange the cooked Kakiage on a plate and serve with Tentsuyu (Tempura Dipping Sauce). It is often served with grated Daikon and grated Ginger to add extra flavour to the dipping sauce. Sometimes Kakiage are served with salt.