Appetizer, Mains

Tempura and Kakiage at Home

Posted by Kuritomo on
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Introduction:

Hello, fellow food enthusiasts! Today, we’re embracing the delightful world of Japanese cuisine with two exquisite dishes: Tempura and Kakiage. Known for their light, crispy texture, these dishes are a testament to the elegance of Japanese cooking. Let’s explore how to make these crunchy delights with a traditional Tempura dipping sauce.

What is Tempura?

Tempura is a Japanese culinary technique where seafood and vegetables are lightly battered and deep-fried. This method results in a delicately crispy texture, making Tempura a beloved dish worldwide.

What is Kakiage?

Kakiage is a variation of Tempura, consisting of mixed ingredients like vegetables and seafood, combined and fried together in a small, round fritter form. It’s a delightful twist on traditional Tempura, offering a blend of flavors and textures.

Serving Size: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

  • Tempura flour (as per package instructions)
  • Cold water
  • 8 large shrimp, peeled and deveined
  • Maitake mushrooms
  • Green beans, trimmed
  • Shiitake mushrooms, stems removed
  • Slices of Kabocha squash

For Kakiage (mixed tempura):

  • Corn kernels
  • Sliced Okura

For Tempura Dipping Sauce:

  • 1 cup dashi stock (or use water with a dashi powder)
  • 1/4 cup soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1-2 tsp sugar (adjust to taste)
  • Grated daikon radish (optional for serving)

Instructions:

  1. Prepare the Batter: Combine tempura flour with cold water according to the package instructions.
  2. Prep the Ingredients: Clean and cut all vegetables and shrimp.
  3. Fry the Tempura and Kakiage: Heat oil to 350°F (175°C). Dip ingredients in batter and fry until golden.
  4. Make the Dipping Sauce: Combine dashi, soy sauce, mirin, and sugar in a saucepan. Bring to a simmer, then cool.
  5. Serve: Enjoy your Tempura and Kakiage with the dipping sauce, adding grated daikon if desired.

Q&A:

Q: Can I make the dipping sauce in advance?
A: Yes, the sauce can be made ahead of time and stored in the refrigerator.

Q: What’s the key to a crispy Tempura?
A: The batter should be cold, and the oil must be at the correct temperature.

Q: Can I use other vegetables for Kakiage?
A: Absolutely! Feel free to experiment with different combinations of vegetables.

Tempura

Tempura is a popular Japanese dish where seafood and vegetables are coated in a light, airy batter and deep-fried to perfection. It’s celebrated for its delicate, crispy texture and is often served with a dipping sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • Tempura flour as per package instructions
  • Cold water as per package instructions
  • 8 large shrimp peeled and deveined
  • 1 pkg Maitake mushroom make bite size
  • 1 cup Green beans trimmed
  • 8 Shiitake mushroom stems removed
  • 1/2 cup Kabocha squash sliced

Kakiage

  • 1/4 cup Corn kernels
  • 1/4 cup Cut Okura

Dipping Sauce

  • 1/2 tsp dashi powder
  • 5 oz water
  • 3 tbsp Soy sauce
  • 4 tbsp Mirin
  • 1-2 tsp Sugar
  • Daikon radish grated (Optional)

Instructions
 

  • Prepare the Batter: Mix the tempura flour with cold water as per package instructions. Remember, the batter should be cold and slightly lumpy.
  • Prep the Ingredients: Clean and cut all your vegetables and shrimp. Make shallow cuts in shrimp to prevent curling
  • Heat the Oil: Bring the oil in a deep fryer or large pot to 350°F (175°C).
  • Dipping and Frying: Dip each ingredient into the batter, then gently place it in the hot oil. Fry until golden, about 2-3 minutes.
  • Make Kakiage: Combine corn and okura with some batter. Spoon the mixture into the oil and flatten slightly to form fritters.
  • Drain: Place the cooked tempura and kakiage on paper towels to remove excess oil.
  • Make the Dipping Sauce: Combine dashi, soy sauce, mirin, and sugar in a saucepan. Bring to a simmer, then cool.
  • Serve: Enjoy your Tempura and Kakiage with the dipping sauce, adding grated daikon if desired.

Tips for Perfect Tempura and Kakiage:

  • Cold Batter: Keep the batter cold for a light and crispy coating.
  • Oil Temperature: Use a thermometer to maintain the right frying temperature.
  • Experiment: Try different combinations of vegetables and seafood for Kakiage.

Closing Thoughts:

Tempura and Kakiage are not just dishes; they’re an exploration of Japanese cuisine’s delightful textures and flavors. Paired with the savory dipping sauce, they make for a truly authentic experience. Dive into the process, enjoy the crispy results, and share your culinary creations with loved ones.

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