Carrot Kakiage Tempura

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Easy Carrot Kakiage Tempura Recipe

Kakiage is a classic Japanese tempura dish that brings together a mix of thinly sliced vegetables (and sometimes seafood) coated in batter and deep-fried to crispy perfection. Its versatility makes it a staple in Japanese home cooking, as you can use whatever ingredients are in your fridge.

In this recipe, I’ll show you how to make Carrot Kakiage Tempura, a simple yet satisfying dish perfect for a quick dinner. With just a few basic ingredients - carrots, onions, flour, and water - you can create a dish that’s delightfully crunchy on the outside and tender on the inside.

This recipe is beginner-friendly and customizable. Feel free to add other vegetables like burdock root, sweet potatoes, or even shrimp if you’re feeling adventurous. But even with just carrots and onions, this Kakiage is wonderfully flavorful and pairs beautifully with steamed rice, soba noodles, or as a topping for udon soup.

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RECIPE

Servings: 3-4

Time: 30 minutes

Ingredients:

• 5 small carrots

• 1/2 pc onion

• 1/3 cup water

• 1/2 cup flour

• Frying oil

My Kitchen Tools:

Frying Pot

Instructions:

1. Prepare the Oil
   Preheat the frying oil in a deep pan or pot over medium heat until it reaches about 170–180°C (340–360°F). Use a thermometer to ensure the temperature is consistent for perfect frying results.

2. Slice the Vegetables
   Cut the carrots into thin strips (julienne) and slice the onion into thin slices. The thinner the vegetables, the quicker they’ll cook and the crispier the tempura will be.

3. Mix the Vegetables
   Place the sliced carrots and onion in a large mixing bowl. Add water and toss until the vegetables are lightly coated.

4. Create the Batter
   Sprinkle flour over the vegetables and mix gently until everything is evenly coated. The mixture should hold together loosely but not be overly sticky.

5. Fry the Kakiage

   • Using two spoons, scoop a spoonful of the vegetable mixture and gently drop it into the hot oil.

   • Deep fry for 2–3 minutes on each side or until golden brown and crispy. Avoid touching or moving the Kakiage right after placing it in the oil to prevent it from falling apart.

6. Drain and Serve
   Remove the fried Kakiage from the oil and place it on a wire rack or paper towel to drain any excess oil. Serve immediately for the best crunch!

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Serving Suggestions

• Enjoy the Kakiage on its own with a sprinkle of salt or tempura dipping sauce.

• Pair it with steamed rice or miso soup for a quick meal.

• Use it as a topping for soba or udon for a comforting noodle dish.

Tips for Perfect Kakiage

• Oil Temperature: Maintain a consistent oil temperature to prevent sogginess. If the oil is too cool, the batter will absorb more oil; if it’s too hot, the tempura may burn before the vegetables are cooked through.

• Don’t Overcrowd: Fry in small batches to avoid dropping the oil temperature and ensure even cooking.

• Make It Your Own: Add seasonal vegetables or protein to customize the flavor and texture.

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