KAKIAGE

So what is it? ..and how do I say this out loud?

Tempura is a very light style of batter from Japan that creates a thin, crispy coating using cold water to inhibit gluten development. This recipe is for a common version of it called Kakiage (かき揚げ/かきあげ pronounced ka-kee-ah-ge) which can be found made using mixed vegetables and/or shrimp. You’ve found yourself on a vegan recipe blog and only a wimp would kill a shrimp, so here we’re doing Yasai (野菜 meaning vegetable) Kakiage to be specific.

How do I serve it?

Eat on its own as a snack with soy sauce or your favourite dip, or use as a sushi filling/nigiri topping. Check out my nigiri handmaking guide on page 139 of The Vegan Butcher, or do as I do in the video on this page and use a cheap nigiri mould that can be found at asian supermarkets.

This is the perfect plant-heavy addition to a home-made vegan bento box, or a classic meal of Ten-don (a portmenteau of the words tempura: battered and donburi: rice bowl). Yasai Tendon is usually an array of different vegetables battered separately then served with soy sauce on rice. Kakiage is right at home in this mix, or for the lazy - my hand is raised right now - you can just use these kakiage pieces on rice with sauce and call it a day.

Why is there mayonnaise in the batter?

Mayonnaise is often made with egg, and in this case it’s a great egg substitute in tempura batter (in which it’s often called for). The oil sizzles out during the frying, leaving an extra-crispy end finish to your kakiage crunch. It also imparts a little flavour to the batter which is always welcome when we’re trying to potentially redeem old veggies.

What if I want to use an air-fryer or am new to frying?

Because of the wetness of batter, and lack of breadcrumbs used for tempura, air-fryers are not the go here. Deep frying at home is cheap and once you get the hang of it, fairly easy. Pick an oil with a high smoke point, as you’ll be frying at high temperatures. Rapeseed, sunflower, vegetable blends, peanut or canola oil are all great choices.

If you’ve got a kitchen thermometer handy, it’s as simple as making sure your oil is above 180°C (350°F) before adding your ingredients. If you don’t have a thermometer, less precise methods include adding a pinch of salt (which will sizzle) or a wooden skewer (which will vigorously bubble) to the hot oil to see if it’s reached the right temperature. Any thoughts to add a splash of water to the oil will result in an attempt on your life.

Variations:

Don’t be limited by the vegetables listed here, anything starchy is usually a good choice for tempura batter - you can also use sliced eggplant (aubergine), broccoli florets and shiitake mushrooms. Use whatever you have left in the crisper.. that’s the point! Just chop everything you choose into matchstick sized pieces.

Shiso leaves are called for (also called perilla or beefsteak plant) in this recipe for a uniquely Japanese flavour. They can be hard to source fresh around the world, so please know this ingredient is by no means a dealbreaker for you choosing to make this recipe as soon as you possibly can.