I add Shiso leaves because I believe the Shiso is the best garnish ever. It gives bright green colour to this dull coloured tempura and a basil like flavour to the Kakiage tempura. Onion and carrots are usually used in Kakiage tempura but you can use any vegetables. I really like adding sweetpotato because it gives a little bit of sweetness. Gobou (burdock) and Renkon (lotus roots) will be great to add to Kakiage tempura too.
When I don’t have time, I just eat tempura with soy sauce but if you have time, I recommend you to make special tempura dipping sauce. Tempura dipping sauce is called “Tentsuyu” which is packed with Umani of dashi, soy sauce, and mirin. Tentsuyu’s subtle flavour is the best match with Tempura. Japanese people often eat Tempura with finely grated Dikon raddish which makes Tempura light and delicious. Or you can have Kakiage tempura just simply with salt. There are many types of flavoured salt that you may be able to find. Enjoy!
Japanese Kakiage Tempura
- 1 onion
- ½ Carrot
- ¼ sweet potato
- 3 Shiso leaves
- 5 tbs plain flour
- ½ tsp salt
- 100 ml water
- 50 ml Oil for deep frying *1
- Peal and cut the onion in half, then slice thinly. Cut the carrot into sticks and put them aside. Cut the shiso leaves thinly. Cut the sweet potato into sticks same as the carrot.
- Place the sliced vegetables in a bowl and coat with 2tbs flour.
- Place the flour and salt in a separate bowl and pour in the water, mix them together but try not to mix them too much to avoid the batter becoming glutinous.
- Add the sliced vegetables and mix them with batter, try not to over mix.
- Heat oil in a deep frying pan to 170 degree.
- Scoop the mixture with a radle and with a pair of chopsticks, slide the batter and vegetable mixture into the oil gently.
- Deep fry the batter till golden brown on both sides.
- Serve with salt or tempura dipping sauce.