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.

Kakiage Mixed Tempura for One
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Average

Vegetables

Quick

Other

420kcal

15minutes

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
  • [A]

    • 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

Directions

1

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.

2

In a bowl, combine the ingredients for [A], then stir in the gobo burdock root, mitsuba, and sakura shrimp.

3

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.

Tips

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.