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Kakiage tempura

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Ingredients

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  • 1 baby carrot, cut into matchsticks
  • 1 handful of enoki mushrooms, gently broken into clumps
  • 50g of shungiku greens, large leaves torn in half
  • 200g of tempura flour
  • 350ml of water
  • 400ml of vegetable oil

Hōjicha salt

  • 100g of Hōjicha, (roasted green tea)
  • 50g of salt
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Method

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1
Dry-roast the Hōjicha gently in a pan for a couple of minutes, until the tea smells aromatic. Grind in a spice grinder with the salt until the mixture is finely ground, then set aside. This will make more than you need but will keep in an airtight container indefinitely
  • 50g of salt
  • 100g of Hōjicha, (roasted green tea)
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2
Pour the vegetable oil into a deep pan and heat to 160-170ºC
  • 400ml of vegetable oil
3
Mix the carrots, enoki mushrooms and shungiku greens in a bowl
  • 1 baby carrot, cut into matchsticks
  • 1 handful of enoki mushrooms, gently broken into clumps
  • 50g of shungiku greens, large leaves torn in half
4
In another bowl, beat 150g of tempura flour with the cold water using a whisk. Rather than whisking normally, use an up and down motion to press the flour into the water – the idea is to have a slightly lumpy batter
  • 350ml of water
  • 200g of tempura flour
5
On a large tray, scatter the remaining 50g of tempura flour and put the vegetables on top. Mix them well with your hands to give the vegetables a thin coating of flour. Take the vegetables out of the flour, shake off any excess flour and place in the batter
6
Take a small handful of vegetables from the batter and carefully lower them into the oil. Only cook a few at a time – this helps to keep the tempura light and airy. Let the tempura fry for 1 minute on one side, then gently turn over to fry the other side. When golden brown all over, remove onto kitchen roll and sprinkle with a pinch of Hōjicha salt. Repeat with the rest of the vegetables. Serve immediately with extra salt
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Kakiage tempura

 
 

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