Photograph of the finished Kakiage don

Japan · Cơm rau củ chiên xù Kakiage don

Kakiage don

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Burdock root Burdock root 11.3 oz
  • Photograph of Flour Flour 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 6 cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Dried flounder Dried flounder 2.1 oz

Method

  1. 1 Slice carrots, onions, and burdock root into thin, even strips about 5 cm long.
  2. 2 Toss the vegetable strands with a little dry flour before dipping them in the sauce; the dry flour acts as a binder, holding the strands together.
  3. 3 Mix the flour with ice water and egg yolks to form a very thin paste, then mix it with the vegetables.
  4. 4 Scoop handfuls of vegetables onto a flat ladle, then lower the entire ladle into 170-degree oil and hold for 20 seconds before removing it.
  5. 5 Using a spatula to lower the vegetables prevents them from dissolving in the oil; dropping them directly will cause the fibers to separate completely.
  6. 6 Fry for 3 minutes until golden brown and crispy, then place on top of rice and drizzle with mirin soy sauce.

With an appliance

  • Air fryer 35 min

    Replace step 6: compress the vegetables into a cake in a paper mold, then spray with oil and steam in a 200-degree hot air oven for 12 minutes.

Start cooking