Original: English

Kakiage Tempura (Mixed)

Learn how to make delicious, crispy kakiage tempura at home, taught by a professional itamae。 We'll explain in detail 3 tips for frying them without them falling apart. You'll never fail again, and this will definitely become your signature dish with these pro techniques!

Steps

Combine 180ml dashi stock, 2 tbsp soy sauce, and 2 tbsp mirin in a pot and heat until it comes to a full boil. You can also heat it in the microwave to evaporate the alcohol. [This is the key! If you don't have dashi stock, you can use store-bought mentsuyu (noodle soup base).
🕒 00:58
If the shiitake mushrooms are large, cut them in half and place them in a bowl.
🕒 01:56
Cut off the root ends of the onion and slice it to a thickness of 2-3mm.
🕒 02:20
Cut the carrots to a length of 4cm and a thickness of 2mm.
🕒 02:50
Cut the burdock root to a length of 4cm and a thickness of 2mm.
🕒 03:12
Slice the pumpkin to a thickness of 2mm.
🕒 03:43
Cut the mitsuba into 1cm wide pieces, using 2-3 stalks at a time.
🕒 04:19
Combine the 100ml cold water (chilled in the refrigerator) and 50g all-purpose flour, and mix gently without developing the gluten. [This is the key! It's okay if there are a few small lumps remaining.
🕒 04:48
Dust the cut ingredients (approximately 108g total) with 1 tbsp all-purpose flour and mix well.
🕒 06:04
Add about 4 tbsp of the prepared batter and mix gently.
🕒 06:19
Place the mixed ingredients on a sheet of parchment paper and shape them into kakiage form.
🕒 06:39
Heat 900g oil in a frying pan to 160-170℃. [This is the key! The oil temperature might feel low, but frying slowly will result in a crispy texture.
🕒 06:58
Carefully place the ingredients on the parchment paper into the heated oil. Once they float, remove the parchment paper.
🕒 07:33
When flipping, use the edge of the frying pan to lightly press the center, creating a hole. [This is the key! This allows oil to penetrate the inside, preventing it from becoming doughy and ensuring a crispy fry.
🕒 08:18
Turn it back so the side that was fried first is facing up, and submerge it in the oil once. When the bubbling subsides, it's an indication that it's fried. Drain well and remove.
🕒 09:14
Place a 100-yen shop kakiage ring (or similar) into the oil and add the ingredients.
🕒 09:53
Once it starts to firm up, remove the ring and flip it over once.
🕒 10:25
Using the curve of the frying pan, lightly press the center.
🕒 10:37
When the batter starts to firm up, turn the surface back up and submerge it in the oil once. When it feels light, it's an indication that it's fried. Drain well and remove.
🕒 10:47
Using a spoon, scoop the ingredients and slowly add them to the oil from the edge of the frying pan.
🕒 11:10
Fry for about 1.5 minutes until the edges are firm, then flip and lightly press the center using the curve of the frying pan.
🕒 11:43
Flip it over again, submerge it in the oil, and check the progress. When it feels light, it's an indication that it's fried. Drain well and remove.
🕒 12:05