Tempura is one of the dishes that represents Japanese food. Kakiage is a type of tempura made with thinly sliced vegetables. In Japan, we love its extra crispness. It often comes with noodle dishes, such as udon and soba. It’s great with rice, or even just on its own.
You might think cooking crispy tempura is a difficult task. The golden rules are keeping the desired oil temperature, following the directions, and staying calm!
For this recipe, I use ingredients which don’t contain much water in them, hence the oil won’t splash. No egg is used for the batter, so it’s lighter than usual tempura and vegan friendly.
The fried onions enhance the sweetness, and the carrots give colour and nutrition, while shiitake mushrooms add a superb flavour.
To check the temperature of the oil, put the handle of a wooden spoon into the oil. If the oil is bubbling steadily, then it’s hot enough to fry kakiage.