Don Ikakiage Recipe
Make Don Ikakiage Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Squid Kakiage
Tentsuyu (sauce) / Don sauce
Garnish & to serve
Method
Rice
- 1
Rinse and cook rice
Measure 2 cups short-grain rice. Rinse under cold water, swirling gently, until the water runs nearly clear (about 3–4 rinses). Drain 10–15 minutes. Combine rinsed rice with 2.2 cups water and 0.25 tsp salt in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover and simmer 12–14 minutes. Turn off heat and let steam, covered, 10 minutes more. Fluff and keep warm until serving.
Squid Kakiage
- 2
Prepare squid and vegetables
Clean the squid: remove head, innards and cartilage. Peel outer membrane, rinse, then slice bodies into 0.3–0.5 cm (1/8–1/4 in) strips or small bite-size pieces. Slice the onion thinly, julienne carrot, and thinly slice scallions. Pat all ingredients dry on paper towels—excess moisture will make the batter soggy.
- 3
Make batter
Put 1 cup tempura flour (or cake flour) and 2 tbs cornstarch in a bowl with 0.5 tsp salt and 0.25 tsp ground white pepper; whisk to combine. In a separate small bowl, lightly beat 1 cold egg, then mix with 180 ml ice-cold water. Pour the wet into the dry ingredients and stir lightly with chopsticks or a fork—do not overmix; a few lumps are fine. Keep batter chilled (place bowl over a larger bowl with ice if your kitchen is warm).
- 4
Combine kakiage elements
In a large mixing bowl, combine the sliced squid, onion, carrot and the white parts of the scallion. Add the chilled batter and fold gently to coat everything evenly. The mixture should be loose but cohesive—if too wet, add 1–2 tbs extra flour; if too dry, splash 1 tbs cold water.
- 5
Heat oil
Pour vegetable oil into a deep, heavy pot to a depth of 6–8 cm (about 1.2–1.5 liters total for a medium pot). Heat oil to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small piece of batter—if it sizzles and rises steadily with small bubbles, the oil is ready.
- 6
Form and fry kakiage
Using two spoons or an ice-cream scoop, scoop about 3–4 tbs of the mixture (roughly golf-ball size) and gently slide into the oil, spacing so they don't touch. Fry 2–3 clusters at a time to avoid temperature drop. Fry for 3–4 minutes until golden and crisp on the outside and cooked through. Turn once during frying to color evenly. Remove to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between batches; raise heat briefly if oil cools too much, lower if smoking.
- 7
Finish crispy kakiage
If a kakiage is browned unevenly, you can briefly return it to hot oil (30–45 seconds) to crisp the center. Keep finished kakiage warm in a low oven (80–90°C / 175–195°F) on a rack while you finish frying remaining batches.
Tentsuyu (sauce) / Don sauce
- 8
Make the sauce
In a small saucepan combine 240 ml warm dashi, 45 ml soy sauce, 30 ml mirin and 1 tbs sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1–2 minutes, then remove from heat. Taste and adjust: add a splash more soy for saltiness or a little more mirin for sweetness. Keep warm until serving.
Garnish & Assembly
- 9
Assemble the donburi
Divide warm cooked rice among 4 bowls (about 1 cup rice per bowl). Place one or two squid kakiage pieces on top of each bowl of rice.
- 10
Dress with sauce
Spoon 1–2 tbs of the warm tentsuyu over each kakiage and rice (or serve extra sauce on the side). For a slightly more soaked donburi, pour 2–3 tbs per bowl so the rice near the top soaks up flavor; avoid drowning or the kakiage will lose crispness.
- 11
Garnish and serve
Top each bowl with shredded nori, a small spoonful of grated daikon (if using), sliced green scallion, and a sprinkle of toasted sesame seeds. Serve immediately with a lemon wedge on the side to brighten the kakiage if desired.