Kakiage Tempura

Name: Kakiage Tempura
Yield: 2 servings
Ingredients: 1/2 carrot; 1/2 burdock root; 1/2 onion; 2 bunches mitsuba (cut into 5 cm length); 3 Tbsp flour; 2 Tbsp cold water; 1 pinch salt; vegetable oil for deep frying (use enough oil to fill the pan about 3 cm deep)

Rie @cook_2455445

Japan, Yokohama

Kakiage is a kind of tempura, a Japanese deep fried dish, with several kinds of vegetables and seafood that are battered and deep fried.

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Ingredients

10 mins

2 servings

1/2 carrot
1/2 burdock root
1/2 onion
2 bunches mitsuba (cut into 5 cm length)
3 Tbsp flour
2 Tbsp cold water
1 pinch salt
vegetable oil for deep frying (use enough oil to fill the pan about 3 cm deep)

Cooking Instructions

1

Peel the carrot and cut into thin sticks about 5 cm long. Wash the burdock root in water with a brush, and shred. Peel the onion and shred.
2

Heat the vegetable oil to 170 ~ 180℃ (340 ~ 350°F) in a medium size pan.
3

Put carrot, burdock root, onion, mitsuba, flour and water in a bowl and lightly mix. Don't stir too much.
4

Slip slowly it into the oil near the side of the pan. Deep fry for 1.5~2 minutess until the batter is crisp.

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Cooksnaps (1)

Felice

So good! I didn't have gobo so made it with extra carrots and onion. The veggies are surprisingly sweet after frying!! Thanks :D

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Rie @cook_2455445

on May 16, 2015 14:55

Japan, Yokohama

Hello! I'm Rie, Japanese Home Cooking Chef! http://miyaharabara.tumblr.com/ https://www.airbnb.jp/rooms/2993365 https://ja.kitchhike.com/menus/557546186b69741068ab0000

Fried Burdock Root with Sweet & Salty sauce

Kakiage Tempura

Ingredients

Cooking Instructions

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Cooksnaps (1)

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