Kakiage a Trio of Japanese-style Vegetable and Seafood Fritters

Name: Kakiage a Trio of Japanese-style Vegetable and Seafood Fritters (かき揚げ)
Cuisine: Japanese
Ingredients: 200 g (7 oz/1¼ cups) sweetcorn kernels, preferably fresh, or use frozen and lastly canned; 100 g (3½ oz) Japanese fishcake, known as kamaboko, or good-quality crab/seafood sticks, cut into matchsticks; 100 g (3½ oz) Japanese fishcake, known as kamaboko, or good-quality crab/seafood sticks, cut into matchsticks; 100 g (3½ oz) Japanese fishcake, known as kamaboko, or good-quality crab/seafood sticks, cut into matchsticks; 100 g (3½ oz) Japanese fishcake, known as kamaboko, or good-quality crab/seafood sticks, cut into matchsticks; ½ tsp instant dashi powder; 100 g (3½ oz) squid, cut into thin strips; 100 g (3½ oz/3 cups) watercress, roughly chopped; 2 spring onions (scallions), thinly sliced; 2 spring onions (scallions), thinly sliced; 6 fine green beans, cut into 3cm (1¼ inch) pieces; 6 medium-sized prawns (shrimp), deveined and cut in half lengthways; 6 medium-sized prawns (shrimp), deveined and cut in half lengthways; 200 g (7 oz) burdock root, peeled and julienned (can use celeriac or parsnips instead); 200 g (7 oz) burdock root, peeled and julienned (can use celeriac or parsnips instead); 200 g (7 oz) burdock root, peeled and julienned (can use celeriac or parsnips instead); 1 small carrot, peeled and julienned; 1 small onion, peeled and sliced lengthways; ½ tsp fine sea salt; 2 tbsp cornflour (cornstarch) or tempura batter mix; 2 tbsp cornflour (cornstarch) or tempura batter mix; 1 quantity of Tempura Batter or use 100 g (3½ oz) tempura batter mix lightly mixed with 160 ml (5½ fl oz/⅔ cup) chilled water; 1 quantity of Tempura Batter or use 100 g (3½ oz) tempura batter mix lightly mixed with 160 ml (5½ fl oz/⅔ cup) chilled water; 1 quantity of Tempura Batter or use 100 g (3½ oz) tempura batter mix lightly mixed with 160 ml (5½ fl oz/⅔ cup) chilled water; sunflower oil, for deep-frying; 1 quantity of Ten Tsuyu Dipping Sauce with grated daikon (white radish); 1 quantity of Ten Tsuyu Dipping Sauce with grated daikon (white radish); 1 quantity of Ten Tsuyu Dipping Sauce with grated daikon (white radish); Japanese wasabi, matcha or sakura salt or Maldon sea salt flakes; Japanese wasabi, matcha or sakura salt or Maldon sea salt flakes

かき揚げ

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Kakiage is a delicious home-style tempura fritter made from a mixture of vegetables, fish and seafood. I hope you will try it!

Ingredients

For the sweetcorn and fishcake (Japanese kamaboko) or crab stick fritter

200 g (7 oz/1¼ cups) sweetcorn kernels, preferably fresh,

Asia
Japan
Starter
Pescatarian

Method

Make the Ten Tsuyu Dipping Sauce first.
Prepare all the vegetables and seafood for the fritters, dry them and place in individual containers.
If you are making all 3 types of fritter, add all the ingredients (except the cornflour/cornstarch or tempura batter mix) for each type of fritter to 3 separate bowls. Lastly, add the cornflour (cornstarch) or t