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mixture of onions & carrots tempura

Mixture of Onions & Carrots Tempura


  • 170 g onion
  • 65 g carrots
  • oil for deep-frying


  • 1 egg
  • 60 ml cold water
  • 50 g flour

dipping sauce (optional):

or salt (optional)

Step 1

step 1:

Peel the onion and slice thinly.

Step 2

step 2:

Peel and cut the carrots into julienne slices.

Step 3

step 3:

To make coating, mix the egg and cold water in a bowl. Add the flour and toss.

Step 4

step 4:

Add the sliced onion and carrots. Stir several times.

Step 5

step 5:

Heat the oil to 170°C. Put the onion and carrots mixture on a wooden spatula.

Step 6

step 6:

With chopsticks slide the mixture into the oil.

Step 7

step 7:

Deep-fry a couple of minutes. Turn over and deep-fry the same amount of time.

Step 8

step 8:

You can use either dipping sauce or salt. To make the dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the shrimps into the dipping sauce. Or, if you prefer salt, pour a suitable amount onto a small plate and dip the shrimps into the salt.


Kakiage tempura can use a combination of sliced vegetables, shrimps or scallops. However, this dish uses only vegetables. It has a rich taste.