‘Kaki-age’ is a type of Tempura. This dish is originally a savoury Tempura dish that I cook with thinly sliced Japanese Sweet Potato and Carrot. I sometimes add Onion. Savoury Tempura is served with ‘Tentsuyu’ (Tempura Dipping Sauce). However, you can make it into a sweet snack. Add some Sugar to the batter, and cook it in the same way. It can be enjoyed with Honey OR Cinnamon Sugar.


Makes

4 Servings

Ingredients

1 medium Sweet Potato *about 250g, I used Japanese Sweet Potato
1/2 Carrot
2 tablespoons Plain Flour
Oil for frying
Cinnamon Sugar *optional
Honey *optional
*Note: Add Onion if you cook this dish as a savoury Tempura

Batter
1/2 cup Plain Flour
1 pinch Salt
1 Egg
2 tablespoons Cold Water OR Milk
*Note: If you cook this dish as a sweet snack, add 1-2 tablespoons Sugar. Do not add too much Sugar as it will turn brown too soon before it is cooked.

Method
  1. Wash Sweet Potato, slice it 2-3mm thin, and place the slices straight into water in a bowl. Cut each slice into 2-3mm strips and place back in the water. Rinse and drain well, place in a mixing bowl.
  2. Cut Carrot into same size strips and add to the bowl. Sprinkle with Flour and coat them well. Combine the Batter ingredients, add to the bowl, and mix well.
  3. Slide large tablespoon sized clumps of the mixture into the 170°C to 180°C Oil and deep-fry until cooked and nicely browned. Turn them over a few times.
  4. When cooked, place them on a rack and drain the oil.
  5. Enjoy as a savoury Tempura with ‘Tentsuyu’ (Tempura Dipping Sauce), OR as a sweet snack with Honey OR Cinnamon Sugar.