Kakiage for One

Kakiage refers to mixed tempura most commonly made with small pieces of seafood and vegetables. This recipe serves one - so you can enjoy the delicious, crispy fritters all by yourself!

Kakiage for One
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Average

Seafood

Vegetables

Quick

420kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 1)

  • 1/4 gobo burdock root (40 g)
  • 1/3 bunch mitsuba (20 g)
  • 10 g sakura shrimp
  • [A]

    • 1 egg yolk
    • 50 ml water
    • 4 tbsp flour
  • Oil for deep-frying, as needed
  • A pinch of salt
  • 2-3 pieces lemon (wedges; cut in half diagonally)

Directions

1

Scrub the burdock root clean. Shred into sasagaki slices with a vegetable peeler, then briefly place in water and strain. Cut the mitsuba into pieces 3 cm long.

2

In a bowl, combine the ingredients for [A], then stir in the gobo burdock root, mitsuba and sakura shrimp.

3

Pour oil into a frying pan to a depth of about 1 cm, then heat to 165°C. Add the mixture to the oil, one spoonful at a time. Fry for 4-5 minutes, turning over occasionally. Sprinkle with salt and serve garnished with lemon.

Advice

This recipe will make a total of 5-6 pieces of kakiage, but make sure not to have more than 3 pieces in the oil at once.

Tips

*Cooking for One - Tip*
You use less oil when cooking for one, so make the tempura pieces smaller.

*Cooking for One - Use a Peeler*
Use a vegetable peeler to quickly and easily shred gobo burdock root into sasagaki slices. The extra thin slices have a great texture when deep-fried.