vegetable karaage tempura

Shiitake Kakiage Tempura

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.

[cooked-recipe id=”650″]

Key
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.
How to check the oil temperature

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s