Vegetable Kakiage Tempura

Kakiage is a type of tempura made by combining a variety of thinly sliced vegetables and sometimes seafood into a light, crispy fritter.

You’ll often find kakiage sold at grocery store delis in Japan or served as a topping at udon restaurants—it’s a favorite for many!

If you’re in the US, you might recognize it as Trader Joe’s Vegetable Bird’s Nests.

Making tempura at home can feel a little intimidating, but once you learn how to prepare the batter properly and follow a few key steps, it’s absolutely doable!

Ingredients

serving: 5 kakiage

• 1/2 onion(about 100g/3.52oz)

• 120g/4.23oz carrots

• 2 shiitake mushrooms

• about 10 frozen edamame(or more if you want)

  -for the batter

• 2 tablespoons of Japanese Mayonnaise(which contains eggs)

• 150ml water

• 100g/3.52oz all-purpose flour

Instructions

1. Begin by chilling 150 ml of water and 100 g of all-purpose flour in the fridge. This step is crucial for achieving a light, crispy texture.

2. Next, cut parchment paper into 6 x 6 inch (15 cm) squares and prepare about 5 sheets—these will be a lifesaver when making kakiage tempura!

3. Wash and peel 120 g of carrots, trim the ends, and cut into julienne strips. (Thin slices make the tempura extra crispy.)

4. Thinly slice half an onion.

5. Thinly slice shiitake mushrooms.

6. Microwave frozen edamame in a microwave-safe container on high for about 20 seconds, just until the beans are easy to remove from the pods. Squeeze them out gently, then pat them dry with a paper towel.

7. Once all the vegetables are ready, transfer them to a large bowl. Toss gently to combine, separating slices so everything is evenly distributed.

8. Make the batter

   In a medium bowl, mix together 2 tablespoons of Japanese mayonnaise with the 150 ml of chilled water until smooth.Add one-third of the chilled flour and mix gently. Instead of stirring vigorously, tap the flour and water together to help them combine—overmixing can develop gluten and make the tempura soggy. Repeat with the second third, then the final third of the flour. The batter should be slightly runny—if needed, add about 1 tablespoon of water to reach the right consistency.

9. Pour oil into a pot to a depth of about 2 inches and heat to 165°C (329°F).

10. While the oil is heating, sprinkle 1 tablespoon of flour over the vegetables and toss gently. Repeat with another tablespoon, tossing each time for even coating. (This step helps the batter stick better.)

11. Transfer about 1 cup of the vegetable mix into a small bowl and add 28–30 g (about half a ladle) of the batter. Mix until the vegetables are evenly coated.

12. Place the coated vegetables onto a prepared parchment square. When the oil reaches temperature, carefully slide the parchment (and vegetables) into the oil. Submerge gently with chopsticks or a slotted spoon.

13. Fry for about 2 minutes 20 seconds on the first side. After 40–50 seconds, when the kakiage has firmed up, carefully remove the parchment paper from the oil. Flip and fry the other side for another 2 minutes 20 seconds, or until golden brown.

While frying, you can prepare the next batch on parchment paper. When finished, drain the kakiage on a wire rack or a plate lined with paper towels. Repeat until you’ve made all 5 pieces.

Serving

If you have leftover batter, try making a little extra tempura, such as asparagus, or even homemade tenkasu (crispy bits of tempura batter)—perfect for topping soba or udon!

Serve the kakiage with a sprinkle of salt or alongside tempura dipping sauce. Crispy, flavorful, and so satisfying!

Cooking Notes

• You can make kakiage without parchment paper! Simply drop the vegetables coated in batter gently into the hot oil. Avoid touching them until the tempura starts to hold together, then carefully flip to cook the other side. If any vegetables start to separate, you can tuck them back onto the tempura and continue cooking.