Nav Social Menu

    • Email
    • Facebook
    • Pinterest
    • Twitter

Feats of Feasts

  • Home
  • RECIPE INDEX
  • Back 2 Back
  • Kitch Lit
  • Pantry 101
  • Photography
  • Tips and Tricks
  • Tools and wares

Home

Kakiage

I love finger food. I could eat it as a main meal in itself. The Japanese must’ve known what I was thinking and created so many wonderful snack dishes. Kakiage is mainly vegetables fried together. Although, strictly speaking my kakiage shape is somewhat out of it. 🙂 But I love the crunchiness of it and since it’s all vegetables, can’t be that bad.

You could also eat kakiage with a noodle dish or if you must…plain rice. I’m not really a rice person but for the sake of family meals, I have to cook it. No one is going to reject anything fried, I remember making this dish for Chinese New Year along with some mee suah and it disappeared pretty fast. Late comers missed out, so folks….the lesson here is, always be on time for a dinner party!

KAKIAGE

Ingredients;

Tempura Batter;
2/3 cup tempura flour
Cold water
Dashi powder, 1 small packet
White Pepper

Vegetables;
White onions, sliced thinly
Cabbage, shredded
Nori Seaweed, cut into strips (optional)
Scallions, chopped
Carrots shredded
Salt
Pepper
Shimichi seasoning (for heat but optional)

Oil for frying

Steps;

1. Mix batter together until you get a batter consistency that flows down slowly from the spoon when you lift it up. It has to be a smooth flow and not beaded drips.
2. Mix all your veges together and add your seasoning.
3. Pour the batter to the vege gradually (I do it this way so to ensure I don’t pour too much batter and end up too wet with too much batter), mix. The veges should not be submerged by the batter, they should still be visible but coated by the batter.
4. Heat oil in pot till frying temperature. Use tongs or bamboo chopsticks to grab a bundle of the vege together and place it in the hot oil. Try not to clump the vegetable to thick together. Hold it together while frying for 5 seconds before you let go. Prick the middle with satay sticks or your chopsticks to ensure it gets cooked.
5. Turn to the other side to fry evenly.
6. Take out cooked kakiages and place them on paper towels to drain off excess oil.
7. Eat while it’s hot.

Note: You can use whatever vegetables you like or even add seafood to the mix.

Enjoy!


Previous Post: « Bangers and Mash
Next Post: Tips and Tricks – Perfect Hard-Boiled Eggs »

Primary Sidebar

Like Us On Facebook

LOOK ME UP ON PINTEREST

Visit Feats of Feasts’s profile on Pinterest.

Save

Pages

  • About ME
  • Contact
  • RECIPE INDEX

Archives

Categories

  • Back 2 Back (13)
  • Home (307)
  • Kitch Lit (4)
  • Pantry 101 (9)
  • Photography (8)
  • Tips and Tricks (5)
  • Tools and wares (5)
  • Visual Gastronomy (8)

Tags

AFF Appetizer Asian Back 2 Back Baking and Desserts Basics beef Bread breakfast cake cheese chicken condiment Dairy eggs Fruits grain Japanese Kids Grubs Korean leftovers light meals Local Main Meat Noodles One-pot pasta people Pork Poultry puff pastry rice Salads sauce Seafood sides Snacks Soups Speedy Meals Spices tea Theme week Vegetables Western

Blogroll

  • Ancoo Journal
  • Baked Bree
  • Bakerella
  • Can You Stay For Dinner?
  • Closet Cooking
  • Evan's Kitchen Ramblings
  • Frozen Wings
  • Honey Bee Sweets
  • Just One Cookbook
  • maameemoomoo
  • Mel's Kitchen Cafe
  • Once Upon a Chef
  • Petite Kitchenesse
  • Table for 2 or more…….
  • The Little Teochew
  • The Sweet Spot
  • What's Cooking Chicago?

FEATURED ON

Save

my foodgawker gallery

Save

Footer

You might also like

Mango Lassi

Watermelon, Lime and Mint Juice

Base Tomato Sauce (Improved)

Scoop-A-Soup! – Pork Ribs & Black Bean Soup

Classic Apple Pie

Copyright © 2021 · Divine theme by Restored 316

Log in