Kakiage Mixed Tempura with Corn and Shrimp

Enjoy the rich flavor and texture of sweet corn tempura.

Kakiage Mixed Tempura with Corn and Shrimp
Photographed by TERUO UKITA

Recipe by
Chizuru Ohara






Enjoy the rich flavor and texture of sweet corn tempura.

Ingredients (Serves 2)

  • 1/2 cob corn (boiled; see notes) (net 100 g)
  • 100 g shrimp (head removed; shell on)

    *85 g when shelled.

  • 1/3 onion (70 g)
  • 1/2 bunch mitsuba
  • [Batter]

    • 3 tbsp water
    • 3 tbsp flour
  • 1 tbsp flour
  • Vegetable oil for deep frying, as needed
  • A pinch of salt



Use a knife to remove the corn from the cob. Cut the onion into 2 cm cubes. Cut the mitsuba into 2 cm lengths. Shell the shrimp and de-vein. Cut into 2 cm lengths.


Put the corn, onions, mitsuba and shrimp in a bowl and sprinkle with 1 tbsp of flour to dust lightly.


Combine the [Batter] ingredients in a separate bowl. Add to the bowl of ingredients and mix thoroughly.


Pour vegetable oil into a frying pan to a height of 3 cm. Heat to 180 degrees Celsius. Use cooking chopsticks and a spoon to drop bite-size amounts into the oil. Fry until golden brown. Remove and drain. Plate up and sprinkle with salt.


[How to prepare fresh corn]
So simple. Just cover with plastic wrap and microwave!
Husk the corn and cut into 2-3 equal lengths. Place in a heat-resistant dish and cover with plastic wrap. Microwave (600 W) for around 6 minutes. Allow the corn to cool while wrapped, to prevent the kernels from shriveling.
Boiling the corn from water, along with the husks and threads, enhances the sweet flavor.
1. Husk the corn and place in a pot. Add enough water to barely cover the corn. Cover with husks and threads. Place over medium heat.
2. Bring to a gentle boil and reduce the heat to medium-low. Simmer for about 10 minutes. Drain and cool.
[To store]
Will keep in the fridge for a couple of days if individually wrapped in plastic wrap.