mixture of onions & carrots tempura
- Serves: 4
- Calories: 248 kcal
- Total Time: 25 m
- Prep: 10 m
- Cook: 15 m
- Japanese: Tamanegi to ninjin no kakiage
- 170 g onion
- 65 g carrots
- oil for deep-frying
- 1 egg
- 60 ml cold water
- 50 g flour
or salt (optional)
Peel the onion and slice thinly.
Peel and cut the carrots into julienne slices.
To make coating, mix the egg and cold water in a bowl. Add the flour and toss.
Add the sliced onion and carrots. Stir several times.
Heat the oil to 170°C. Put the onion and carrots mixture on a wooden spatula.
With chopsticks slide the mixture into the oil.
Deep-fry a couple of minutes. Turn over and deep-fry the same amount of time.
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.
Japanese foods recipes
Int'l. recipes with a Japanese twist