A gossamer structure of vegetables held together with a nearly invisible layer of crisp tempura batter, Kakiagé (かき揚げ) is quite possibly my favorite kind of tempura. With a taste as delicate as its texture, all it needs is a sprinkle of umami rich finishing salt such as mojio or fleur de sel to season it. To the uninitiated a good Kakiagé can be a true revelation on how simple ingredients can be transformed into something magnificent. Although it may seem like a jumble of vegetables, each component contributes something unique to this Japanese fritter. The onions lend a marvelous sweetness and complexity, characteristic of caramelized onions. The carrots deliver color and an earthy sweetness. The burdock ponies up a mineral flavor along with a delightfully crunchy texture, and finally the mitsuba adds a splash of green along with a fresh herbal note that completes the crispy cluster. I’ve tried a bunch of different combinations of vegetables for Kakiagé and this is by far my favorite, but other vegetables can work as well. Sweet potatoes and kabocha pumpkin can add sweetness and volume, celery can add some flavor, and green beans can make this even more colorful. Some people like to add shrimp or scallops to Kakiagé, but I’m not a huge fan because they tend to get overcooked and chewy, making the Kakiagé heavier than they need to be. If you’ve never worked with burdock before, it can be a bit tricky to work with as it tends to discolor very quickly. Head to my Kinpira Gobo post to learn how to cut and prep this tasty vegetable.
📖 Recipe
