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



Rice & Noodles



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



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.


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


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.


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


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