Japanese•indulgent
Kakiage
Tempura with chopped vegetables with Mentsuyu dipping sauce
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2/3 cup Gobo (thinly shaved)
- 1/2 cup carrot (thinly cut)
- 1/2 cup brown onion (roughly diced)
- 1/3 cup green beans (thinly cut)
- 6 shrimp (cut into small pieces)
- 1-2 Tbsp cake flour
- pinch of salt
- frying oil
- 1 cup cake flour
- 3 Tbsp Katakuriko (potato starch or cornstarch)
- 1 cup ice water
- 1/3 cup Mentsuyu
- 2/3 cup water
Instructions
- 1
Put prepared vegetables and shrimp in a large bow, add 1-2 Tbsp cake flour and salt, and coat vegetables well with flour.
- 2
For Tempura batter, mix flour, Katakuriko or cornstarch, and water in a different bowl. Do not over mix. Pour batter on the vegetable mix.
- 3
Put oil in a pan to 1-2cm deep, heat at medium high. Drop a couple of spoonfuls of battered vegetables into oil and fry for 5-6 minutes turning once or twice.
- 4
Mix Mentsuyu and water, and serve with Kakiage.