Kakiage is a type of tempura made with different ingredients that have been sliced and mixed in a tempura batter. Then a pancake-like shape is made when deep-frying. Traditionally, tempura batter is made from flour, egg and water. It is very hard to make it crispy with the traditional batter but I have made this batter recipe so anybody can make it crispy no matter what version. And it’s vegan and gluten-free, which is a fantastic alternative!

Read Veggie’s full review of Cooking with Soy here. You can serve this with the Saint Clair Family Estate 2012 Sauvignon Blanc.

Ingredients

  • 1 cob sweet corn
  • 120 g onion sliced
  • 100 g frozen shelled edamame
  • 4 Tbsp brown rice or rice flour for batter
  • 4 Tbsp cornflour (cornstarch) for batter
  • ½ tsp baking powder for batter
  • 80 ml water for batter
  • neutral oil for frying
  • ½ tsp green tea powder for green tea salt
  • 2 tsp salt flakes for green tea salt

Instructions

  1. 1 Pour boiling water over frozen edamame. Drain well and pat dry.
  2. 2 Remove the husk, silk and stem from the corn. Then take corn kernel off the cob using a knife. To take the kernels off, you want to have the cob stable on the board. Then on an angle, you come just in between the kernels and the cob with your knife, and gently follow it all the way down, almost like in a sawing motion.
  3. 3 Place edamame, corn and onion in a bowl, then add flour [From Veggie: also add the baking powder] and mix well. Make sure you coat the ingredients well with flour, otherwise oil will splash while deep-frying. Add water and mix well. Divide into 8 to 10 equal parts.
  4. 4 Next, heat the oil in a frying pan over medium heat. The oil will be ready when you drop one small piece of food (like a corn kernel) into the oil and it floats to the surface straight away. If the food floats but gets burnt, the temperature is too high.
  5. 5 Spoon the divided mixture onto a wooden spoon. Flatten the mixture slightly with a spoon.
  6. 6 Slowly push the mixture into oil. Deep-fry until the edges of the kakiage become golden brown then turn to cook the other side.
  7. 7 Rest on kitchen paper to absorb excess oil.
  8. 8 To make tea salt, combine salt and tea powder.
  9. 9 Serve with tea salt. Tip: To make carrot, edamame kakiage, use 120g thinly chopped carrots instead of corn.