Kakiage Tempura

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Updated on 05/19/21
Kakiage Tempura

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings

Kakiage is a popular kind of tempura in Japan, especially in the home because different ingredients (usually leftovers) are mixed together in tempura batter before deep-frying. Various vegetables, onion, carrot, burdock root, trefoil, mushrooms, and all kinds of seafood can be used - there are no restrictions.

The main difference between kakiage and other forms of tempura is that whole eggs are used for better consistency and taste. Kakiage is often served over a bowl of freshly steamed rice.

In restaurants, depending on the level of the chefs, all kinds of kakiage are served and make for hearty meals. Shizuoka has a specialty that everyone in Japan wishes to sample.

Ingredients

  • 1 onion, thinly sliced

  • 1/2 large carrot, peeled and cut into thin strips

  • 1/4 lb scallops, thinly sliced

  • 1 large egg

  • 1 cup ice water

  • 1 cup all-purpose flour

  • vegetable oil, for frying

Steps to Make It

  1. Gather the ingredients.

    Kakiage Tempura ingredients

    The Spruce / Cara Cormack

  2. Beat an egg in a large bowl.

    Beat an egg in a large bowl

    The Spruce / Cara Cormack

  3. Add ice water and sifted flour to bowl. Mix lightly.

    ice water and sifted flour to bowl

    The Spruce / Cara Cormack

  4. Heat about four inches of oil to 340 F in a deep pan over medium to medium-high heat.

    oil in a pan

    The Spruce / Cara Cormack

  5. Add onion slices, carrot strips, and scallops to tempura batter and mix together.

    onion slices, carrot strips, and scallops in tempura batter

    The Spruce / Cara Cormack

  6. Take a scoop of the mixture with a large spoon and slip into the oil.

    vegetable mixture with tempura batter in a spoon, pot with oil

    The Spruce / Cara Cormack

  7. Shape the piece using chopsticks or cooking tongs.

    Kakiage Tempura frying in a pot with oil

    The Spruce / Cara Cormack

  8. Deep-fry until browned on both sides.

    Kakiage Tempura frying in a pan with oil

    The Spruce / Cara Cormack

  9. Drain and serve with tempura dipping sauce.

    Kakiage Tempura on a cooling rack

    The Spruce / Cara Cormack

Tips

  • Always mix the tempura batter with chopsticks or a spoon, never a whisk. Overmixing the batter can make it heavy.
  • Only use icy-cold water for the tempura batter to make it stick together better and absorb less oil.
  • The oil must be hot before you drop in the batter. Test it first with just a bit of the batter. If the batter floats to the surface with a slight frying sound, the oil is ready.
  • The vegetables and the seafood should be cut to the same size to create a consistent texture.
  • If you keep the tempura to a smaller size, you'll get a better crunch, and the inside will be fully cooked.
  • Drain all the excess oil after frying the tempuras. You don’t want to have oily tempuras.
  • Tempura is best when eaten fresh. If you make it before-hand, or if you have some left over, you can heat it again by dipping it in the hot oil for just 30 seconds to make it crispy again.
Nutrition Facts (per serving)
210 Calories
5g Fat
29g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 210
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 58mg 19%
Sodium 221mg 10%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 11g
Vitamin C 2mg 9%
Calcium 27mg 2%
Iron 2mg 11%
Potassium 219mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)