Kakiage is a type of tempura that is cheap and easy to make using up diced and sliced veg that is all mixed together with the batter.
This recipe is adapted from JapaneseCooking101.com to make it vegan and doable with ingredients from your local supermarket. I have cooked this myself several times now and really enjoy its ease and tastiness.
Recipe | Japanese Kakiage
Serves: 3-4 people
Prep time: 15 mins
Cook time: 15 mins
- 100g kale – roughly chopped
- 1/2 cup carrot – thinly cut
- 1/2 cup brown onion – roughly diced
- 1/3 cup green beans – thinly cut
- 1-2 Tbsp cake flour
- pinch of salt
- frying oil
- 1 cup (240ml cup) cake flour
- 3 Tbsp Cornflour
- 1 cup (240ml) ice water
**Rice to serve if desired**
- Put all the prepared vegetables (Kale, carrot, onion, green beans) into a large bowl.
- Add 1-2 Tbsp cake flour and salt, and mix to coat the vegetables well with flour.
- For the Tempura batter, mix flour, cornflour, and water in a different bowl. Do not over mix, just roughly stir with chopsticks so the ingredients are just combined.
- Pour the batter on to the vegetable mix and stir to coat all the vegetables.
- Once everything is ready, put oil in a pan or wok to 1-2cm deep, heat at a medium-high heat.
- Test the temperature with a small drop of the mix, and once it is hot enough you can begin.
- Drop a couple of table spoonfuls of battered vegetables into oil and fry for 5-6 minutes turning once or twice. Once they are cooked place onto kitchen paper to remove excess oil. Continue until all the mix is cooked.
- Serve! I like to serve with soya sauce, rice, and sometimes some sweet chilli dipping sauce. Enjoy.