Kakiage Recipe

Slice and julienne

Peel the onion and slice it thinly (about 2-3 mm). Separate the layers into thin strips. Peel the carrot and cut into matchstick-size julienne (about 2-3 mm x 5 cm). Slice the sweet potato into very thin half-moon slices (2 mm) then cut into matchstick lengths similar to the carrot. Trim the green beans and cut them into 3–4 cm pieces. Slice scallions into 4–5 cm lengths and then halve lengthwise if thick.

Combine vegetables in a large bowl and gently toss to mix. Pat any wet pieces (especially sweet potato) dry with paper towels; moisture causes oil splatter and soggy batter.

Combine dashi, soy sauce, and mirin in a small saucepan. Bring to a gentle simmer for 1 minute, then remove from heat and let cool to warm or room temperature. If using, stir in grated daikon. Keep warm or refrigerate until serving.

Chill a mixing bowl and measuring cup beforehand, or place a few ice cubes in the water to keep it very cold. In the chilled bowl, lightly beat the egg, then add the ice-cold sparkling water and remove the ice cubes. Add the flour, rice flour (or cornstarch), salt, and white pepper. Using chopsticks or a fork, mix very briefly — just until combined. The batter should be lumpy and cold; do not overmix or develop gluten.

Heat oil in a deep pot or heavy-bottomed saucepan to 170–175°C (340–350°F). Use a thermometer if possible. If you don't have a thermometer, test by dropping a small pinch of batter; it should sizzle and float up slowly.

Working in batches (2–3 fritters per batch depending on pot size), lightly dust the mixed vegetables with 1–2 teaspoons of flour to help the batter cling. Using two spoons or your hand, take approximately 3/4 cup of the mixed vegetables and gently fold them into a small amount of batter so pieces are coated but not drenched. You want the vegetables to hold together in a loose mound.

Carefully slide the vegetable mound into the hot oil, using the spoon to nudge it into a round or slightly flat shape. Fry without overcrowding. After 1–1.5 minutes, when the underside is set and lightly golden, gently flip the kakiage using a slotted spatula or spoon. Continue frying until evenly golden and crisp, about 2–3 minutes total per fritter (depending on size). Adjust heat to maintain 170–175°C; lower if browning too fast, raise slightly if oil temperature drops.

Remove the kakiage with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Allow excess oil to drip off and keep warm in a low oven (90–100°C / 200–210°F) if making multiple batches.

Serve kakiage hot with tentsuyu on the side for dipping. Optionally, serve with grated daikon and a wedge of lemon. Kakiage is also excellent on steamed rice or as a tempura topping for udon or soba.