Colorful Vegetable Kakiage Tempura
A colorful and crispy kakiage tempura made with plenty of onions, carrots, shimeji mushrooms, and bell peppers. The delicious flavors of seasonal vegetables spread throughout your mouth. It's great with tempura dipping sauce, but also recommended simply with salt.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Loved it
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
No
Recommended moments
Cooking impression
Original language : Japanese
材料、手順通りでめちゃくちゃ簡単に作れました。 揚げ物の気分の時にまた作ってみます。
This review is shown in its original language.
Cooking Steps
- 1
Slice the onion thinly, and julienne the carrot and bell pepper. Remove the base from the shimeji mushrooms and separate them into small clusters.
Advice : Cutting vegetables to a uniform size and thickness ensures even cooking and delicious frying without inconsistencies.
IngredientsOnion 1/2pcCarrot 1/2stalkBell pepper 1pcShimeji mushrooms 1/2pack - 2
Place the cut vegetables in a bowl, add cake flour (for dusting ingredients), and lightly coat the entire mixture. Shake off any excess flour.
Advice : Dusting with flour helps the batter adhere well to the ingredients, preventing them from falling apart when fried.
IngredientsCake flour 10g - 3
In a separate bowl, combine cake flour (for batter) and cold water. Mix lightly with cooking chopsticks. It's okay if a little bit of flour remains unmixed.
Advice : Overmixing the batter will make it sticky and lose its crispiness, so the key is to stop mixing when some flour lumps still remain.
IngredientsCake flour 80gCold water 120ml - 4
Pour frying oil into a deep frying pot and heat it to 170°C (340°F). Mix the vegetables from step 2 with the batter from step 3. Take an appropriate amount with a ladle and carefully place it into the 170°C (340°F) oil. Once one side turns golden brown, flip it over and fry for a total of 3 to 4 minutes.
Advice : Frying too many pieces at once will lower the oil temperature, so it's recommended to fry 2-3 pieces at a time. Once golden brown, remove them to a wire rack and drain excess oil.
⏱ Fry 3 min⏱ Fry 4 minIngredientsFrying oil enough to fill 2cm depth of the pot - 5
Sprinkle a little salt (for finishing) on the freshly fried kakiage and enjoy. It's also delicious with tempura dipping sauce if you like.
Advice : It's best when freshly fried, so please enjoy it warm. Adjust the amount of salt to your liking.
IngredientsSalt 2g
Colorful Vegetable Kakiage Tempura
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