Photograph of the finished Kakiage

Japan · Rau củ chiên xù Kakiage

Kakiage

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 1.2
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Dashi broth Dashi broth 1 ⅔ cups
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil 3 ⅓ cups

Method

  1. 1 Thinly slice the onions and carrots, peel the shrimp and cut them into small pieces.
  2. 2 Mix the tempura batter with ice water and eggs, stirring gently until the batter is slightly lumpy.
  3. 3 Toss the vegetables with a little dry flour first, then drizzle with just enough wet flour to coat them.
  4. 4 Scoop the contents into the 170-degree oil, hold for 30 seconds, then stir.
  5. 5 Fry for 3 minutes until crispy and fluffy, then remove to a rack and serve with dashi dipping sauce made with soy sauce.

With an appliance

  • Air fryer 34 min

    Replace steps 4 and 5: place each portion of vegetables on perforated baking paper, spray thoroughly with oil, then fry at 200 degrees for 9 minutes, flipping at the 5th minute; hold the shape for the first 3 minutes to allow the patty to set.

Start cooking