Ingredients
Main Ingredients (3-4 servings)
Seasonings
Steps
- Remove the core from 1/2 onion and slice thinly.
- Cut 1/3 bunch of Mitsuba into 4cm lengths, roughly chop the leaves.
- Cut 50g carrot into matchstick-sized strips, keeping the skin on.
- Cut 50g Gobo into strips similar to the carrot. Rinse briefly and thoroughly pat dry. (Key Tip!) Excess moisture can cause oil splattering, so be careful.
- Shell 15 edamame beans and cut them in half.
- Place the chopped onion, mitsuba, carrot, gobo, and edamame into a bowl and gently separate the ingredients.
- In a separate bowl, thoroughly mix 1 egg yolk and 50cc cold water.
- Add the chilled 2 tbsp all-purpose flour and mix by lightly tapping the bowl, creating a batter. (Key Tip!) Overmixing develops gluten, making the batter sticky, so mix gently.
- Lightly coat the vegetables in the bowl with all-purpose flour (as needed), ensuring an even, thin layer. (Key Tip!) Too much flour will result in a heavy coating; aim for just enough to lightly cover.
- Gradually add the batter to the coated vegetables, adding more flour as needed, until the mixture just holds together. (Key Tip!) Starting with slightly more flour makes it easier to avoid mistakes.
- Combine 200cc dashi stock, 40cc soy sauce, and 40cc Mirin (Sweet Rice Wine) in a small pot. Bring to a simmer to make the dipping sauce, then let it cool.
- Heat about 2cm depth of Vegetable oil (as needed) in a frying pan to 170℃ (340°F). (Key Tip!) Oil that's too hot will cause burning. The oil is ready when it sizzles around chopsticks inserted into it.
- Using chopsticks, pick up about one serving of the prepared ingredients and gently place them into the 170℃ (340°F) oil.
- Once in the oil, press down with chopsticks for a moment until the shape begins to set.
- After adding all the ingredients, slightly increase the heat to prevent the oil temperature from dropping.
- Once mostly set, flip and fry until golden brown and crispy all over.
- Periodically pierce the Kakiage in a few places with chopsticks to ensure even cooking. (Key Tip!) Piercing after the edges have set helps prevent it from falling apart.
- Remove any fried bits from the oil promptly to keep the oil clean.
- Place the fried Kakiage onto a serving dish.
- Serve with grated daikon radish (to taste), grated ginger (to taste), lemon (to taste), salt (a pinch), and the prepared dipping sauce.
🌾 Recommended Rice for This Dish
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
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