Kakiage Mixed Tempura for One
Kakiage is made with chopped-up ingredients mixed with tempura batter. It is formed together to make it easier to eat. Deep-frying it to be light and crispy is the key to a good kakiage.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 1)
- 1/4 gobo burdock root (40 g)
- 1/3 bunch mitsuba (20 g)
- 10 g sakura shrimp
- 1 egg yolk
- 50 ml water
- 4 tbsp flour
- 2-3 pieces lemon (wedges cut in half diagonally)
- Oil for deep-frying, as needed
- A pinch of salt
Scrub the burdock root clean, then cut into sasagaki pieces with a vegetable peeler. Place the cut pieces of gobo burdock root in water briefly, then strain. Cut the mitsuba into pieces 3 cm long.
In a bowl, combine the ingredients for [A], then stir in the gobo burdock root, mitsuba, and sakura shrimp.
Pour enough oil into your frying pan to make a layer about 1 cm deep, then heat to 165°C and add the mixture to the oil, one spoonful at a time (there is enough to make 5-6, but make sure not to have more than 3 in the oil at once). Fry for 4-5 min, turning over occasionally. Serve sprinkled with salt and garnished with the cut lemon.
Advice for Cooking for One:
Make the tempura smaller so that it comes out well in a smaller amount of oil.
Convenient Items for Cooking for One:
A vegetable peeler makes a great way to make even cutting a gobo burdock root into sasagaki pieces quick and easy. It also lets you easily make thinner slices than you could with a knife, for a finished result with a better texture.