Since Thanksgiving is just around the corner, I would like to share my gratitude to all my readers who enjoy my posts and tried my recipes. This week Just One Cookbook has reached 1000 subscribers (Feed readers & Email Subscribers)! You provide me the encouragement to continue blogging that I would have never imagined myself doing. It means a lot to me and thank you for your support! I prepared Kakiage Tempura Don (vegetable & shrimp tempura donburi) to celebrate this occasion!
What is Kakiage Tempura?
Kakiage (かき揚げ) or Kakiage Tempura is one of the various types of tempura. Several kinds of vegetables are thinly sliced or julienned, coated with tempura batter, and deep-fried together, typically in a round shape. As a result, it’s easy to place it on top of donburi (rice bowl) or hot soba or udon noodle soups.
The Popular Kakiage Ingredients
Carrot Gobo (burdock root) Mitsuba Onion Shiitake mushrooms Shrimp Sweet potato
You can use other ingredients, but it’s best to use denser ingredients like root vegetables so that kakiage has a nice crunch to it. Onion slices and shrimp give a tender texture to contrast against root vegetables.
3 Important Tips to Make Successful Kakiage
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