by yuko
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hardlikearmour's Testing Notes:
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3-1/2 ounces cleaned and shelled shrimp.....chopped into small pieces Ask a question about this ingredient
6 ounces carrots.....peeled and cut into matchstick-sized pieces Ask a question about this ingredient
1/4 medium onion.....thinly sliced Ask a question about this ingredient
3 tablespoons cilantro.....roughly chopped Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1 tablespoon corn starch Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
2/3 cups cold water (keep water refrigerated until use) Ask a question about this ingredient
vegetable or canola oil for frying Ask a question about this ingredient
1-1/4 cup water Ask a question about this ingredient
1 inch dried kelp (konbu) Ask a question about this ingredient
1 handful (about 5g) shaved dried bonito (called katuo bushi or kezuri bushi in Japanese) Ask a question about this ingredient
1/4 cup mirin Ask a question about this ingredient
1/4 cup soy sauce (preferably Kikoman or other Japanese brand) Ask a question about this ingredient
Oil : Start heating oil in a deep fryer (or a medium sauce pan) at medium heat (350F). If you use sesame oil, a good ratio is 70% vegetable oil and 30% sesame oil but you can use less sesame oil. The oil should be ready when the batter is ready to fry.
Ask a question about this stepBatter : While the oil is heating, crack an egg into a large bowl and mix with ice water. Sift flour, corn starch and salt into the water and quickly stir with chopsticks or a fork. Do not use a whisk nor over stir.
Ask a question about this stepAssemble : Make sure shrimp, carrots, onion, and cilantro are completely dry. Dust each ingredient with flour and remove excess. Put 1/4 of the shrimp, 1/4 of the carrots, 1/4 of the onion and 1/4 of the cilantro in a small bowl and stir in 1/4 of the batter. Mix together lightly (again do not over stir) and drop the loose bundle into the oil with a large spoon. Spread slightly and shape it to a round. *Keep unused batter in the fridge as you make each one.
Ask a question about this stepFry each until golden and cooked completely. It takes about 1 minute each side for the first phase, and then another 30 seconds to one minute each side to finish. Remove from oil and put on a cooling rack place on top of a baking sheet.
Ask a question about this stepRepeat three more times to make a total of four large kakiage (or you can make more as a smaller version).
Ask a question about this stepServe with dipping sauce (see setp 7&8). * If you can't make dipping sauce, you can serve with salt and pepper or flavored salt. I like truffle salt or curry salt (mix salt and curry powder). Or you can eat with any condiments you like.
Ask a question about this stepOptional : dipping sauce Dashi : In a medium sauce pan, add water and dried kelp and let sit for 10 minutes. Heat the pan on medium heat and take out kelp right before the water boils. Turn down the heat to low. Add bonito flakes to the pan. Just right before it reaches the boiling point, turn off the heat. Set a strainer over a clean bowl or a pot and strain the liquid. Do not squeeze water out from the bonito. Set dashi aside.
Ask a question about this stepDipping sauce : In a small sauce pan, heat mirin on medium heat and bring it to a boil. Keep it boiling for 15-30 seconds and add dashi and soy sauce and bring to a boil. Turn down the heat and boil another minute or so. Turn off the heat and set the dipping sauce side.
Ask a question about this stepThank you, hardlikearmour! Kakiage is great because you can use almost anything in the fridge (or freezer) yet it is super yammy. Please try.
Love tempura! Nice recipe.
Stephanie is the Head Recipe Tester of Food52.
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This looks heavenly, and I very much look forward to making them soon.