Mixed Vegetable Tempura (14cm)
- Cook
- 6 min
Vegetable Mixture (for 2 batches)
¾ cup burdock root, thinly shaved, soaked in water, drained
⅓ cup carrot, cut into thin strips
⅓ kabocha squash, cut into thin strips
⅓ cup Japanese sweet potato, cut into thin strips
½ cup mitsuba (Japanese parsley), cut into 1” pieces
¼ cup (30 g) all-purpose flour
2 tablespoons cold water
⅘ cup (200 ml) vegetable oil
Kosher salt
Tempura dipping sauce
In a large bowl, combine the ingredients for Vegetable Mixture with all-purpose flour and mix gently. Add cold water and stir quickly with chopsticks, leaving some lumps intact to avoid overmixing.
Add oil to the pot and heat over medium heat for about 5 minutes, stirring occasionally. Once it reaches 380ºF (190ºC), add half of Vegetable Mixture.
Cover and deep-fry over low heat for 3 minutes. Uncover and continue frying over medium heat for another 3 minutes, turning the tempura once it begins to firm up.
Once the bubbles in the oil become smaller, place the kakiage upright on a wire rack or a tray lined with paper towels, ensuring they do not overlap. Let them drain. Serve with salt or tempura dipping sauce.
Chilling the vegetable mixture in the refrigerator before mixing helps prevent the batter from becoming too sticky, resulting in a crispier kakiage.
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