Kakiage, the delightful Japanese tempura of mixed vegetables, offers a crispy, flavorful explosion in every bite. More than just a side dish, kakiage elevates simple bowls of udon or soba noodles to a culinary masterpiece. Its satisfying crunch contrasts beautifully with the soft noodles and savory broth, creating a harmonious balance of textures and tastes. The seemingly simple recipe belies a depth of flavor achieved through careful selection and preparation of ingredients. This isn't your average tempura; it's a celebration of fresh vegetables, perfectly seasoned and expertly fried.
Forget complicated techniques and long ingredient lists. This recipe unlocks the secret to achieving perfectly crispy kakiage, even for beginner cooks. We’ll guide you through each step, from preparing the vegetables to achieving that golden-brown, shatteringly crisp exterior. Ready to embark on this culinary adventure and learn how to make restaurant-quality kakiage at home? Let's dive into the step-by-step instructions!
Tools Needed
Ingredients
- Onions
- Carrots
- Shrimp (optional)
- Other vegetables (optional)
- Flour: 5 tablespoons
- Corn starch: 2 tablespoons
- Water: 4 oz
- Salt
- Frozen Udon noodles
- Dried Soba noodles
- Dashi or bonito soup stock: 1 teaspoon
- Soy sauce: 2 tablespoons
- Mirin: 2 tablespoons
- Green onions (for garnish)
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Kakiage Batter and Vegetables
- Slice onions and cut carrots into thin slices.
- In a bowl, combine 5 tablespoons of flour, 2 tablespoons of corn starch, and 4 oz of water. Stir well.
- Add the sliced onions and carrots (and any other vegetables or shrimp) to the batter and mix thoroughly.
Step 2. Fry the Kakiage
- Heat a generous amount of oil in a pot.
- Carefully drop spoonfuls of the batter into the hot oil, forming circular shapes. Fry for 1 minute on one side.
- Flip the kakiage and fry for another 2 minutes.
- Remove the kakiage from the pot and sprinkle with salt.
Step 3. Cook the Noodles
- Cook frozen udon noodles in boiling water for 3 minutes, then drain.
- Cook dried soba noodles in boiling water for 6 minutes, drain, and rinse with cold water.
Step 4. Assemble and Serve
- Place the kakiage on top of the cooked noodles (udon or soba).
- In a bowl, combine 2 cups of hot water, 1 teaspoon of dashi, 2 tablespoons of soy sauce, and 2 tablespoons of mirin.
- Pour the soup over the kakiage and noodles.
- Garnish with green onions, if desired.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- You can adjust the vegetables and seafood according to your preference.
Nutrition
- N/A
FAQs
1. Can I use frozen vegetables for kakiage?
While fresh vegetables are best, you can use frozen. Make sure to thaw them completely and pat them very dry before mixing with the batter to prevent excess moisture, which can make the kakiage soggy.
2. How do I prevent my kakiage from being greasy?
Use a high-heat oil (like canola or vegetable) and don't overcrowd the pan. Make sure your batter isn't too thick or thin, and ensure your vegetables are thoroughly dried before adding them to the batter. Drain the kakiage on a wire rack after frying.
With this easy recipe, you can now enjoy the delightful crunch and satisfying flavor of homemade kakiage whenever you crave it. Elevate your udon and soba dishes to new heights with this simple yet impressive addition. So go ahead, gather your ingredients, and experience the joy of creating restaurant-quality kakiage in your own kitchen!