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!
Photographed by TAKAHIRO IMASHIMIZU
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
- 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)
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.
In a bowl, combine the ingredients for [A], then stir in the gobo burdock root, mitsuba and sakura shrimp.
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.
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.
*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.