Kakiage-style Sweet Onion Tempura on Rice

Deep-fry to enhance the sweetness of freshly-harvested new onions.

Kakiage-style Sweet Onion Tempura on Rice
Photographed by TERUO UKITA


Recipe by
Chizuru Ohara

Easy

Vegetables

Rice & Noodles

540kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 sweet onion
  • 4 green beans
  • [Sauce]

    • 50 ml dashi
    • 1 1/3 tbsp mirin
    • 1 tbsp usukuchi soy sauce
  • 300 g cooked rice (hot)
  • Flour
  • Oil for deep frying
  • A pinch of salt

Directions

1

Cut the sweet onion along the grain in half and cut into 1.5 cm wedges. Place in a bowl and coat with 1 tablespoon of flour. Combine 4 tablespoons of water with 2 tablespoons of flour and add to the onions. Mix together.

Advice

Tilt the bowl and stir with circular strokes to evenly coat the onions.

2

Heat the oil to 180 °C. With a large spoon, scoop up 1/6 of the onions and add to the oil. Add the remaining onions in a similar manner and deep-fry for around 90 seconds. Remove and drain. Deep-fry the green beans without any coating for about 90 seconds. Drain and lightly sprinkle with salt.

3

Add the [sauce] ingredients to a small pot and place over medium heat to burn off the alcohol.

4

Place the rice in individual bowls and drizzle with sauce. Top with the tempura and green beans and drizzle with additional sauce to serve.