Kakiage Mixed Tempura

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
Photographed by Hideo Sawai

Recipe by
Yoshiharu Doi







Calorie count is per serving.

Ingredients (Serves 2)

  • 1/2 ear sweet corn (net 70 g)
  • 10 g sakura shrimp (dried)
  • 30 g dried shirasu
  • [Batter]

    • 1 egg (large) (approx. 66 g)
    • 2 tbsp water
    • 50 g flour
  • Vegetable oil



Stand the sweet corn upright on a cutting board and cut off the kernels, using the part of your knife closer to the tip.


Make the batter: Beat the egg and mix in the water, then add the flour all at once. Use a whisk to mix together until it forms a thick batter, but do not over-mix: ideally, the batter should still contain some pockets of dry flour.


Add the corn kernels, the sakura shrimp, and the dried shirasu to the batter all at once, and stir in using a spatula.


Prepare a frying pan (20 cm diameter). Add 3 tbsp of vegetable oil and heat over medium heat. Heat until bubbles begin to gently form at the tips of cooking chopsticks inserted into the oil, then pour the entirety of the batter mixture in and spread across the pan.


When frying kakiage mixed tempura, poking holes in it with cooking chopsticks will help it cook through.


When the bottom surface is crisp, turn over and continue frying until both sides are crisp and fragrant, turning over a total of 2-3 times. When fully cooked, remove and place on a wire rack above a metal tray to allow the excess oil to drain.


Even when using a small amount of oil, the oil can still spatter, so carefully turn it over using cooking chopsticks and a turner. When frying with a small amount of oil, raising the heat will quickly increase the temperature of the oil, so pay careful attention to the burner's heat setting.