Since Thanksgiving is just around the corner, I would like to share my gratitude to all my readers who enjoy my posts and tried my recipes. This week Just One Cookbook has reached 1000 subscribers (Feed readers & Email Subscribers)! You provide me the encouragement to continue blogging that I would have never imagined myself doing. It means a lot to me and thank you for your support! I prepared Kakiage Tempura Don (vegetable & shrimp tempura donburi) to celebrate this occasion!
What is Kakiage Tempura?
Kakiage (かき揚げ) or Kakiage Tempura is one of the various types of tempura. Several kinds of vegetables are thinly sliced or julienned, coated with tempura batter, and deep-fried together, typically in a round shape. As a result, it’s easy to place it on top of donburi (rice bowl) or hot soba or udon noodle soups.
The Popular Kakiage Ingredients
CarrotGobo (burdock root)MitsubaOnionShiitake mushroomsShrimpSweet potato
You can use other ingredients, but it’s best to use denser ingredients like root vegetables so that kakiage has a nice crunch to it. Onion slices and shrimp give a tender texture to contrast against root vegetables.
3 Important Tips to Make Successful Kakiage
Sprinkle potato starch (cornstarch) before you dip ingredients in the batter. The potato starch will absorb excess moisture from the vegetables and act as a glue to the batter.When you add the battered vegetables to the oil, try to make them flat, so it’s easier to cook through. Thick battered vegetables take a longer time to cook inside.Don’t touch or move the batter after you add it to the oil. The batter around the vegetables needs to be solidified and has enough structure before you flip.
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