Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe) | OCHIKERON | Create Eat Happy

By ochikeron · 35 min

Ingredients

Instructions

1. Cut a piece of aluminum foil about 30cm (12 inches) long and fold it into quarters lengthwise. Shape it into a ring and fold the ends together to form an 8cm (3 inch) circle.
2. Put the cut vegetables in a bowl, add 1 tbsp of the flour from the batter and toss with your hands until evenly coated.
3. Mix the ice-cold water and flour for the batter. Keep it lumpy and do not over-mix.
4. Add the vegetables to the batter and toss lightly.
5. Heat 5cm (2 inches) of oil in a pan to 170°C (340°F). Set one or two foil rings in the pan, depending on its size. Add a quarter of the vegetable mixture to each ring, a little at a time, shaping it into a circle. When the bottoms are cooked, remove the rings, flip the fritters and cook until crisp and golden. Drain well. Do not fry too many at once.
6. For the dipping sauce, bring the dashi, mirin and soy sauce to a boil in a pan, or microwave until boiling.
7. Serve with salt, with the dipping sauce, or over rice with the sauce to make a tempura rice bowl.

Summarized from ochikeron's video. Watch it for the details.

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