Name: Kakiage Tempura Don Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 egg; 1 cup all-purpose flour; ½ cup cold water; 1 Eggplant; 2 slices pumpkin; 1 green bell pepper; 4 shrimps; ½ onion; ½ Carrot; 1 cup fresh japanese parsley; ⅛ cup shrimp; oil; 4 tbsp soy sauce; 5 tbsp mirin; 2 tbsp sugar; 1 lb rice

Kakiage Tempura Don is a delightful Japanese dish that combines crispy tempura with a savory kakiage topping, served over a bed of fluffy rice. This recipe is perfect for those looking to try their hand at making traditional Japanese comfort food at home.

Photos of Kakiage Tempura Don Recipe

Mirin, a sweet cooking wine, and Japanese parsley might not be common pantry staples. When shopping, ensure you get these specific ingredients to capture the authentic flavors.

Ingredients For Kakiage Tempura Don

Egg: Used to create the tempura batter.

All-purpose flour: Forms the base of the tempura batter.

Cold water: Helps to keep the tempura batter light and airy.

Eggplant: Adds a unique flavor and texture to the tempura.

Pumpkin: Provides a sweet and tender element in the dish.

Green bell pepper: Adds a bit of crunch and color.

Shrimp: Brings a savory and slightly sweet taste to the tempura.

Onion: Enhances the flavor of the kakiage.

Carrot: Adds sweetness and color to the kakiage.

Fresh Japanese parsley: Offers a fresh and slightly bitter taste.

Dried shrimp: Adds a concentrated seafood flavor to the kakiage.

Oil: Essential for frying the tempura and kakiage.

Soy sauce: Forms the base of the savory sauce.

Mirin: Adds sweetness and depth to the sauce.

Sugar: Balances the flavors in the sauce.

Rice: Serves as the base for the dish.

One reader, Antoine Friedman says:

The kakiage tempura don recipe is fantastic! The tempura is perfectly crispy, and the sauce adds a delightful sweetness. It's a bit of work, but totally worth it for the authentic taste. My family loved it!

Antoine Friedman

Techniques Required for Kakiage Tempura Don

How to slice an eggplant: Slice the eggplant in half lengthwise, then cut the bottom into 5 slices, being careful not to cut all the way through to the top. How to coat with flour: Add flour to a shallow dish and coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess. How to heat oil: Heat the oil in a large pot until it reaches 350 degrees Fahrenheit. How to fry tempura: Dip the floured vegetables and shrimp into the batter, then fry them until they float to the top and are golden brown in color. How to make kakiage: Put the onion, carrot, Japanese parsley, and dried shrimp into a medium bowl, add 2 tablespoons of flour, and toss to coat. Pour the leftover tempura batter on top and mix until evenly coated. How to fry kakiage: Drop the kakiage by the spoonful into the oil and fry until golden brown in color. How to make sauce: In a medium pan, combine the soy sauce, mirin, and sugar, and bring to a boil over high heat for 2 minutes.

How To Make Kakiage Tempura Don

This Kakiage Tempura Don is a satisfying meal in a bowl! It has kakiage or crispy-fried vegetable strips and shrimp, topped with a homemade sweet-soy sauce!

Preparation: 10 minutes

Cooking: 10 minutes

Total: 20 minutes

Serves:

Ingredients

1egg
1cupall-purpose flour,plus more for dredging
½cupcold water
1eggplant,sliced
2slicespumpkin
1green bell pepper,sliced
4shrimps,peeled, deveined
½onion,sliced
½carrot,sliced
1cupfresh Japanese parsley,fresh
⅛cupshrimp,dried
oil,for frying
4tbspsoy sauce
5tbspmirin
2tbspsugar
1lbrice,cooked

Instructions

Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine.
Cover with plastic wrap and chill in the refrigerator.
To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
Add flour to a shallow dish.
Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
Heat the oil in a large pot until it reaches 350 degrees F.
Dip the floured vegetables and shrimp into the batter.
Fry the battered shrimp and vegetables until they float to the top and are golden brown in color.
Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
To make the kakiage, put the onion, carrot, Japanese parsley, and dried shrimp into a medium bowl.
Add 2 tablespoons of flour and toss to coat.
Pour the leftover tempura batter on the top and mix until evenly coated.
Bring the oil in the pot back to 350 degrees F.
Drop the kakiage by the spoonful into the oil and fry until golden brown in color.
Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
Top the rice with kakiage and tempura and drizzle with the sauce.
Enjoy!

Nutrition

Calories: 1979.66kcal
Fat: 38.71g
Saturated Fat: 4.50g
Trans Fat: 0.14g
Monounsaturated Fat: 21.86g
Polyunsaturated Fat: 10.57g
Carbohydrates: 364.43g
Fiber: 20.45g
Sugar: 66.79g
Protein: 49.46g
Cholesterol: 115.26mg
Sodium: 1983.05mg
Calcium: 466.98mg
Potassium: 6447.93mg
Iron: 20.35mg
Vitamin A: 6569.92µg
Vitamin C: 228.52mg

Helpful Technique for Perfecting Kakiage Tempura Don

When making tempura, ensure the batter is kept cold. This helps create a light and crispy texture. You can even place the bowl of batter in a larger bowl filled with ice to maintain its temperature while you work.

Time-Saving Tips for Preparing Kakiage Tempura Don

Prepare ingredients in advance: Chop the vegetables and shrimp ahead of time to streamline the cooking process.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Pre-make the sauce: Combine the soy sauce, mirin, and sugar beforehand and store in the fridge.

Batch fry: Fry multiple pieces of tempura at once to save time.

Organize your workspace: Arrange all ingredients and tools within reach before starting.

Substitute Ingredients For Kakiage Tempura Don Recipe

egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace 1 egg. This works well as a binding agent in the batter.
all-purpose flour - Substitute with rice flour: Rice flour provides a lighter, crispier texture, which is ideal for tempura.
cold water - Substitute with sparkling water: The carbonation in sparkling water helps create a lighter, crispier batter.
eggplant - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative.
pumpkin - Substitute with sweet potato: Sweet potato offers a similar sweetness and texture when fried.
green bell pepper - Substitute with red bell pepper: Red bell pepper has a similar texture but adds a slightly sweeter flavor.
shrimps - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good seafood alternative.
onion - Substitute with leek: Leeks provide a similar flavor profile and texture when fried.
carrot - Substitute with parsnip: Parsnips have a similar texture but offer a slightly sweeter flavor.
fresh japanese parsley - Substitute with cilantro: Cilantro has a similar fresh, herbaceous flavor.
shrimp - Substitute with crab meat: Crab meat offers a similar seafood flavor and texture.
oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar flavor profile.
mirin - Substitute with dry sherry: Dry sherry provides a similar sweetness and depth of flavor.
sugar - Substitute with honey: Honey offers a similar sweetness but with a slightly different flavor profile.
rice - Substitute with quinoa: Quinoa provides a similar texture and is a good alternative for those looking for a higher protein option.

Presenting Kakiage Tempura Don

Serve smaller portion sizes: Present the kakiage and tempura in delicate, bite-sized portions to highlight the intricate textures and flavors.
Use decoration: Garnish the dish with finely chopped fresh Japanese parsley and a sprinkle of sesame seeds to add visual appeal and a hint of nuttiness.
Layer the components: Arrange the rice as a base, then layer the kakiage and tempura on top, creating a visually appealing stack that showcases the different elements.
Drizzle the sauce artistically: Use a squeeze bottle to drizzle the soy sauce, mirin, and sugar sauce in a zigzag pattern over the tempura and kakiage, ensuring even distribution and an elegant presentation.
Incorporate color contrast: Utilize the vibrant colors of the eggplant, pumpkin, and green bell pepper to create a visually striking dish that catches the eye.
Use a minimalist plate: Choose a simple, white plate to allow the colors and textures of the tempura and kakiage to stand out, emphasizing the artistry of the dish.
Add a touch of freshness: Include a small side of pickled ginger or a wedge of lemon to provide a refreshing contrast to the fried elements and cleanse the palate.
Highlight the shrimp: Position the shrimp tempura prominently on the plate, showcasing its golden, crispy coating and making it the star of the dish.
Create height: Stack the kakiage slightly higher than the tempura, adding dimension and depth to the presentation.
Finish with a flourish: Add a final touch of elegance with a delicate sprig of microgreens or a small edible flower, enhancing the overall aesthetic and sophistication of the dish.

Essential Tools for Making Kakiage Tempura Don

Small bowl: Used to whisk the egg and mix it with flour and cold water to create the tempura batter.
Plastic wrap: Used to cover the bowl of tempura batter while it chills in the refrigerator.
Knife: Essential for slicing the eggplant, pumpkin, green bell pepper, and other vegetables.
Cutting board: Provides a safe surface for cutting and preparing vegetables and shrimp.
Shallow dish: Used to hold the flour for coating the vegetables and shrimp before battering.
Large pot: Necessary for heating the oil to fry the tempura and kakiage.
Thermometer: Helps ensure the oil reaches and maintains the correct frying temperature of 350 degrees F.
Slotted spoon: Used to transfer the fried tempura and kakiage from the oil to a paper towel-lined plate.
Paper towel-lined plate: Drains excess oil from the fried tempura and kakiage.
Medium bowl: Used to mix the ingredients for the kakiage.
Medium pan: Used to combine and boil the soy sauce, mirin, and sugar to create the sauce.
Spoon: Used to drop the kakiage mixture into the hot oil for frying.
Measuring spoons: Essential for accurately measuring the soy sauce, mirin, and sugar for the sauce.
Measuring cups: Used to measure the flour, water, and other ingredients accurately.
Rice cooker: Convenient for cooking the rice to serve with the tempura and kakiage.

Storing and Freezing Kakiage Tempura Don

Here are the detailed storing and freezing guidelines for kakiage tempura don:

Let the tempura cool completely to room temperature before storing. This will help prevent it from getting soggy.
Place the cooled tempura in an airtight container lined with paper towels. The paper towels will absorb any excess oil and moisture.
Refrigerate the tempura for up to 2 days. For best results, reheat the tempura in a preheated 350°F (180°C) oven for 5-10 minutes until crispy again.
To freeze the tempura, place the cooled pieces in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours.
Transfer the frozen tempura to a freezer-safe container or resealable plastic bag. Freeze for up to 1 month.
To reheat frozen tempura, place the frozen pieces on a baking sheet lined with parchment paper. Bake in a preheated 350°F (180°C) oven for 10-15 minutes until heated through and crispy again. Do not thaw before reheating.
For the kakiage (mixed vegetable tempura fritters), follow the same storing and freezing instructions as the tempura. However, kakiage is best enjoyed fresh as the vegetables can release moisture and become soggy over time.
Store any leftover tempura sauce in a separate airtight container in the refrigerator for up to 1 week. Reheat the sauce in a small saucepan over low heat until warmed through.

How To Reheat Leftover Kakiage Tempura Don

Preheat your oven to 350°F (175°C). Place the leftover kakiage tempura on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until crispy and heated through. This method will help restore the crispiness of the tempura while evenly reheating the dish.
For a quicker option, use an air fryer. Set the air fryer to 350°F (175°C) and place the kakiage tempura in the basket. Cook for 3-4 minutes, or until crispy and heated through. The air fryer will quickly reheat the tempura while maintaining its crispy texture.
If you prefer a stovetop method, heat a small amount of oil in a pan over medium heat. Once the oil is hot, add the leftover kakiage tempura and cook for 1-2 minutes on each side, or until crispy and heated through. Be careful not to overcrowd the pan, as this may cause the tempura to become soggy.
For the rice and sauce, reheat them separately in the microwave. Place the rice in a microwave-safe bowl, cover with a damp paper towel, and microwave for 1-2 minutes, or until heated through. For the sauce, microwave it in a separate bowl for 30 seconds to 1 minute, or until warm.
Once the kakiage tempura, rice, and sauce are reheated, assemble the dish by placing the tempura on top of the rice and drizzling the sauce over the top. Serve immediately to enjoy the best texture and flavor.

Interesting Fact About Kakiage Tempura Don

A unique aspect of kakiage tempura don is its versatility. The kakiage mixture can include a variety of vegetables and seafood, making it a great way to use up leftover ingredients.

Is Making Kakiage Tempura Don at Home Cost-Effective?

The kakiage tempura don recipe is moderately cost-effective for a household. The use of common vegetables like eggplant, pumpkin, and onion, along with shrimp, keeps costs reasonable. The sauce ingredients, soy sauce, mirin, and sugar, are pantry staples. Overall Verdict: 7/10. Approximate cost: $20-$25 USD for a household of 4 people.

Is Kakiage Tempura Don Healthy or Unhealthy?

The kakiage tempura don recipe, while delicious, is not particularly healthy due to several factors:

Deep-frying the vegetables and shrimp in oil adds a significant amount of fat and calories to the dish
The batter, made with flour and egg, also contributes to the high calorie content
The sauce, containing soy sauce, mirin, and sugar, is high in sodium and added sugars
White rice, which serves as the base of the dish, is a refined carbohydrate that can cause blood sugar spikes

To make this recipe healthier, consider the following suggestions:

Instead of deep-frying, try baking the vegetables and shrimp in the oven with a light coating of oil and breadcrumbs for a crispy texture
Use whole wheat flour or a gluten-free alternative in the batter to increase the fiber content
Reduce the amount of sugar in the sauce and opt for low-sodium soy sauce to decrease the overall sodium content
Serve the tempura and kakiage over a bed of brown rice, quinoa, or mixed greens to add more nutrients and fiber to the meal
Incorporate a larger variety of vegetables, such as carrots, zucchini, and mushrooms, to boost the vitamin and mineral content of the dish

By making these adjustments, you can enjoy the flavors of kakiage tempura don while significantly improving its nutritional value.

Editor's Opinion on This Kakiage Tempura Don Recipe

This kakiage tempura don recipe is a delightful fusion of textures and flavors. The crispy tempura vegetables and shrimp, combined with the savory kakiage, create a satisfying contrast with the fluffy rice. The sauce, made from soy sauce, mirin, and sugar, adds a perfect balance of sweetness and umami. The use of fresh ingredients like Japanese parsley and the careful preparation of the tempura batter ensure a high-quality dish. However, the recipe could benefit from more detailed instructions on the preparation of the shrimp and vegetables for those less experienced in tempura making. Overall, a delicious and well-rounded dish.

Enhance Your Kakiage Tempura Don Recipe with These Unique Side Dishes:

Miso Soup: Begin your meal with a comforting bowl of miso soup. The warm, savory broth, enriched with tofu and wakame seaweed, will perfectly complement the crispy textures of your kakiage tempura don.

Pickled Vegetables: Add a burst of tangy flavor with a selection of pickled vegetables. The sharpness of pickled daikon and carrots will cut through the richness of the tempura, creating a delightful balance.

Edamame: For a simple yet satisfying side, serve a bowl of edamame. Lightly salted and steamed to perfection, these green soybeans offer a refreshing contrast to the deep-fried goodness of the main dish.

Seaweed Salad: Introduce a touch of the ocean with a vibrant seaweed salad. The mix of wakame and cucumber, dressed in a tangy sesame vinaigrette, will add a refreshing and nutritious element to your meal.

Green Tea Ice Cream: End your meal on a sweet note with a scoop of green tea ice cream. The creamy, slightly bitter matcha flavor will cleanse your palate and provide a delightful contrast to the savory kakiage tempura don.

Similar Recipes to Kakiage Tempura Don

Vegetable Tempura Udon: Dive into a bowl of udon noodles topped with a variety of crispy vegetable tempura. The rich, savory broth complements the light and airy tempura, making it a perfect comfort food.

Shrimp Tempura Sushi Rolls: Combine the crunch of shrimp tempura with the delicate flavors of sushi rice and nori. These rolls are a delightful fusion of textures and tastes, perfect for a light lunch or dinner.

Chicken Katsu Don: Experience the crispy goodness of chicken katsu served over a bed of steaming rice, drizzled with a savory tonkatsu sauce. This dish is a hearty and satisfying meal that will leave you craving more.

Vegetable Tempura Soba: Enjoy the harmony of soba noodles paired with an assortment of vegetable tempura. The earthy flavor of the soba noodles is beautifully balanced by the light and crispy tempura.

Tempura Ice Cream: Indulge in a unique dessert where ice cream is encased in a crispy tempura batter. The contrast between the hot, crunchy exterior and the cold, creamy interior is a delightful treat for the senses.

Appetizer and Dessert Pairings for Kakiage Tempura Don

Appetizers:

Stuffed Mushrooms: Delight your guests with these stuffed mushrooms. Start by hollowing out large mushroom caps and fill them with a savory mixture of cream cheese, garlic, and herbs. Bake until golden and bubbly, creating a perfect bite-sized treat that's both creamy and flavorful. The earthiness of the mushrooms pairs beautifully with the rich filling, making it an irresistible starter.

Bruschetta: Bring a touch of Italy to your table with bruschetta. Toast slices of baguette until crisp, then top with a vibrant mix of diced tomatoes, basil, and garlic. Drizzle with olive oil and a splash of balsamic vinegar for a refreshing and zesty appetizer. The combination of crunchy bread and fresh toppings creates a delightful contrast in textures and flavors.

Desserts:

Matcha Tiramisu: Imagine a fusion of Italian and Japanese flavors in a delightful tiramisu. This dessert layers delicate ladyfingers soaked in matcha tea, with a creamy mascarpone mixture. The subtle bitterness of matcha perfectly balances the sweetness of the mascarpone, creating a harmonious blend. Garnish with a dusting of matcha powder and a few red bean paste dollops for an authentic touch.

Yuzu Cheesecake: Elevate your cheesecake game with a zesty twist by incorporating yuzu, a Japanese citrus fruit. The creamy cheesecake base is infused with yuzu juice and zest, offering a refreshing and tangy flavor profile. A graham cracker crust adds a delightful crunch, while a yuzu glaze on top provides a glossy finish. Serve with a side of whipped cream and a sprinkle of candied yuzu peel for an extra burst of flavor.

Why trust this Kakiage Tempura Don Recipe:

This kakiage tempura don recipe is a delightful blend of crispy tempura and savory kakiage. The step-by-step instructions ensure perfect results every time, making it accessible even for beginners. Using fresh ingredients like eggplant, pumpkin, and shrimp guarantees a flavorful dish. The homemade soy sauce and mirin sauce adds an authentic touch, elevating the overall taste. Trust this recipe for a satisfying and delicious meal that brings the essence of Japanese cuisine to your table.

Want to share your own kakiage tempura don recipe or discuss tips and techniques? Join the conversation in the Recipe Sharing forum and let's talk about this delicious Japanese dish!

FAQ:

How do I keep the tempura batter cold?

I usually whisk the egg, flour, and cold water together, then cover it with plastic wrap and chill it in the refrigerator. Keeping the batter cold helps it stay light and crispy when frying.

Can I use other vegetables for the tempura?

Absolutely! You can use a variety of vegetables like sweet potatoes, zucchini, or mushrooms. Just make sure to slice them thinly so they cook evenly.

How do I know when the oil is hot enough for frying?

I heat the oil until it reaches 350 degrees F. You can use a kitchen thermometer to check the temperature. If you don't have one, you can drop a small bit of batter into the oil; if it sizzles and floats to the top, the oil is ready.

What kind of rice should I use for this dish?

I prefer using short-grain Japanese rice because it has a sticky texture that pairs well with the tempura and kakiage. You can find it in most Asian grocery stores.

Can I make the sauce ahead of time?

Yes, you can make the soy sauce, mirin, and sugar mixture ahead of time and store it in the refrigerator. Just reheat it slightly before drizzling it over the rice and tempura.