Kakiage Don Recipe かき揚げ丼

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Kakiage Don Recipe | JustOneCookbook.com

Since Thanksgiving is just around the corner, I would like to share my gratitude to all my readers who enjoy my posts and tried my recipes.  This week Just One Cookbook has reached 1000 subscribers (Feed readers & Email Subscribers)!  You provide me the encouragement to continue blogging that I would have never imagined myself doing.  It means a lot to me and thank you for your support!  I prepared a little present to share with my readers so I hope you enter the giveaway before you leave my post today.
Kakiage Don II

Today I’m guest blogging at Sunshine & Smile, one of the beautiful food blogs that you won’t regret visiting.  Kankana, the author of the blog, also lives in the Bay Area and she’s been a very sweet friend since I met her on Blogosphere.  I’ve learned so much about Indian cuisines, food styling, and photography from her blog, and I look forward to reading her new posts each time she shares them.

Kankana is currently on vacation spending time with her family in India so I accepted the honor of guest blogging on her site.  Thank you Kankana for inviting me!

I prepared Kakiage Don (vegetable & shrimp tempura donburi) because she loves tempura.  Now please click HERE to read my interview with Kankana and my full post about Kakiage Don on her beautiful blog!

Kakiage Don III

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Kakiage Don
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • ½ Onion (or ¼ large onion)
  • 2 inch carrot
  • 2 inch Japanese sweet potato
  • 2 inch gobo (burdock root)
  • 10 Shrimps
  • Mitsuba (Japanese wild parsley)
  • 2 Tbsp. corn starch to dust
  • Vegetable (canola) oil for deep frying
  • 1-2 Tbsp. Sesame oil
  • 2-3 servings of Japanese premium short grain rice
Sauce
  • 1 cup dashi stock
  • 3 Tbsp. soy sauce
  • 3 Tbsp. mirin
  • 2 Tbsp. sake
  • 2 tsp sugar
Batter
  • 50 g flour
  • ¼ tsp. baking powder
  • ⅛ tsp. salt
  • 1 egg yolk
  • 100 ml ice water
  • 1 tsp sake
Instructions
  1. Heat all the ingredients for Sauce in a small saucepan and bring to a boil. Remove from heat and set aside.
  2. Cut vegetables into thin strips, about 2 inch long. They should all be roughly the same size. Soak sweet potatoes and gobo (burdock root) in water to prevent them from changing color. Also, marinate shrimps in sake for 10 minutes.
  3. Heat the vegetable oil and sesame oil to 355F (180C) in a wok. While oil is heating up, start preparing Batter. Sift flour, baking powder, and salt into a large bowl.
  4. In a medium bowl, beat egg yolk gently and add iced water and sake. It’s important to keep the batter icy cold at all time. The crispiness of Tempura comes from the temperature difference between hot oil and cold batter.
  5. Pour the flour mixture into the egg mixture. Using chopsticks, mix around the bowl just 10 times in circular motion. The key here is not to produce gluten in the flour. The batter can be lumpy and should be slightly runnier than regular tempura batter.
  6. Add the shredded vegetables and shrimp in the empty bowl. Sprinkle with corn starch and coat the ingredients with chopsticks.
  7. Pour the batter over the ingredients and mix.
  8. When oil is 355F (180C), take a scoop of the ingredients with a mesh sieve and let the excess batter drip off.
  9. Slowly slip the ingredients into oil. Keep the ingredients from separating and collect all the pieces into one big chunk with chopsticks. Deep fry until golden-brown. Drain excess oil on paper towel.
  10. Re-heat Sauce. Prepare rice in Donburi bowl and pour just a little bit of the Sauce over warm rice. Keep the remaining Sauce in a small serving container (such as gravy boat) and pour on top of Kakiage when you are ready to eat.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

*****

Now here’s the giveaway gift.  I personally picked this beautiful sake set at a Japanese ceramic store for one (1) winner. Sake SetFor the 2nd and 3rd place, I picked 2 sets of 2 chopsticks & 2 chopstick holders for two (2) winners.  I kept the chopstick holder wrapped for surprise.  I enjoy collecting chopstick holders and I hope you will like what I have selected.

Chopsticks & Chopstick Holders

After my site had been down for nearly half day, I feel very terrible about this inconvenience my blog had caused and I decided to add 2 boxes of edible gold leaf flakes as additional giveaways.  These gold flakes will make your dish extra elegant and stylish and yes it’s edible!  I appreciate your patience and support.   Japanese Culinary Gold Flakes   TO WIN, please read the following instructions:

  • This giveaway is opened to everyone worldwide.
  • Leave a comment on this post – just say hi or leave any feedback or suggestions.  I really appreciate them so that I can improve my blog!

FOR EXTRA ENTRIES,

 

    • Subscribe Just One Cookbook via Email, then leave a separate comment.
    • Like my facebook fan page, then leave a separate comment.
    • Follow my twitter, then leave a separate comment.
    • Share on Facebook or/and Twitter, then leave a separate comment.

This giveaway will be opened till 12:00am PST Sunday, November 27th, 2011.  I’ll use random.org to select 5 winners and the winners will be announced in the post for Monday, November 28th, 2011.  Good luck!

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  1. This is a delicious meal. Tempura, my all time favourite. Your blog is just wonderful as most of the dishes you posted has its exquisite in its way and presentation. Thanks Nami.

    10
  2. Congrats on having 1000 subscribers!! You are really awesome, dear! Kankana is bloggy friend too, and I love her blog for yummy dishes and lovely photography! This dish is really interesting, which I never tasted before. There are so many Japanese dishes to try… these look yummy!

    15
  3. Janice

    Congratulations on your 1000! I love your blog and really appreciate the frequent posts, delicious recipes, and detailed instructions/pics. Keep up the fantastic job!

    16
  4. Yay Nami, congrats on 1000 subscribers! Isn’t it amazing in such a short amount of time you’ve accomplished so much? Your blog is so well written and enjoyable to follow, this is why people keep on coming back (myself included of course!) What will you be making for Thanksgiving? I am having a small gathering with Jon’s side of family, it’s low stress, and Jon will be frying a turkey, also teaching our neighbor/friend how to fry his very first Cajun style bird! I will make some side dishes while enjoying a glass of wine. Yay! Whatever you decide to do, I wish you and your family an early Happy Thanksgiving!

    17
  5. irene heng

    • Inspire ~ Joy. Faith. Hope. Love. Promises. Sweet. Inspirations. Strength. Share. All of these things and the truth in JUST ONE COOKBOOK, Congratulations and Thank You!

    18
  6. Lisa

    Hi Nami! Love how your posts come with step by step pictures! Makes the recipe doable and manageable for one who’s not so pro in the kitchen :)

    19
  7. Congrats! These gifts is so lovely, this is so nice of you. Thanks for the recipe, I love new recipes since we don’t have much opportunity to try this dish in Croatia :)
    Kisses

    21
  8. Maybe I am the second? Lovely prizes and lovely tempura (I’ll leave out the prawns and just have the veggies :-). And I’ll give you 5 start to congratulate you on 1000 subscribers!!

    Have a great weekend and good luck to all for the giveaway!!!

    Ciao
    Alessandra

    32
  9. ykristen

    Been a silent follower of your blog when i get tired of my chinese cooking and in need of simple, easy to follow japanese recipes.

    Arigatou

    34
  10. Tara Webb

    I love your blog. I have tried a few of your recipes out already and always look forward to see what the next one will be. Me and my husband love saki. I would love to win this competition!

    44
  11. This is such a wonderful guest post, Nami. I love the recipe and your pictures. :) Just came back from visiting Sunshine & Smile’s blog. She has a wonderful blog as well. So many delicious Indian recipes to choose from. Thanks for sharing and wish you a wonderful weekend. And thanks for hosting such a beautiful giveaway. Gosh, I love that sake set. You have very good taste. 😉

    53
  12. Eri

    Hello Nami, I never had tempura!!! I know that it’s famous but honestly I’ve never try it!
    It looks so easy!!! What a beautiful, pretty things you have on your give away!!!!
    Have a great weekend!!!

    57
  13. Wendy Yamazaki

    Your recipes are always so tasty – my kids have gobbled up anything I have made from your site! Keep up the good work!!!

    Wendy
    Surrey, BC, Canada

    60
  14. Rachel Burlingame

    I follow you on Facebook and was especially excited to see this post. My husband was stationed in Japan last year. When I went and visited him, we had the best tempura I’ve ever had. Since then I’ve been looking for a good recipe–so thanks!

    62
  15. Hey Nami glad your problem with your blog is solved. Thats quite a list of ingredients, it looks so great. I just wish I d know what certain ingredients taste like. At least if I ever get to see any I ll recognize them, thanks to u. It is always a pleasure to learn something from your culture and traditional dishes. have a great weekend!

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  16. Congratulations for the 1000 subscribers!!! Nami, you are the best! I hope we shall celebrate soon 10 000! Tempura is my sinful addiction! Your tempura looks fabulous. I see I have still so much to learn about this delicious, but difficult frying method. I still haven’t tasted burdock root. It looks very tempting.
    It’s extremely kind of you to offer so many beautiful giveaways :-) You are so sweet to offer more for such a tiny and short technical problem. I am happy everything works perfectly well now.

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  17. stephania

    Omedeto ヽ(●´∀`●)ノ
    I`m really glad your blog is expanding and that through your amazing recipes more people can experience the rich and wonderful japanese cusine. Sadly, I just came back from japan, but i could say I had the best time in my life.
    I hope to see more and more wonderful recipes.
    Thank you ฅ•ﻌ•ฅ

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  18. stephania

    Oh btw my mom is a fan of your korokke recipe. I often make them for her so, and now that i`m close to leave to serve in the air force. she`s been asking me over and over for your recipe hahaha.
    Again thank you so much for your amazing recipes

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    • Your email wasn’t working so I’m leaving my response here. I’m glad to hear your mom likes my Korokke recipe. I can eat that everyday too. :-) I’m happy to hear you enjoyed your stay in Japan. Wish I can go home too! Thanks for writing!

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      • stephania

        Hi Nami San (・∀・∩)
        I think i typed my email incorrectly. Sorry.
        Ehhh soo Today i felt like eating comfort food, and memories of my visit to hakone gave me a crave for soba hahaha. While in Hakone i visit an amazing soba shop/rest called Hatsuhana, idk if u know the place but what i can say is, that their soba rocks.
        Ohh i wanted to eat soba soo bad today. I ran to my fridge and my oigatsu tsuyu bottle was empty (゚Д゚≡゚Д゚) then i remembered that you had posted a recipe to make tsuyu. U saved my life hahaha
        I posted a picture of my dish on my fb account http://m.facebook.com/?_rdr#!/photo.php?fbid=10150410585068857&id=702498856&set=a.203349893856.129523.702498856&__user=702498856

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        • Thanks Stephania! I checked your FB post although I couldn’t “like” or leave comment. Thank you for trying my recipe and I’m happy you enjoyed the tsuyu recipe! I haven’t been to Hakone for a long time. I used to go there with my family. Very nostalgic thinking of the place. :-) Nothing is better than freshly made soba…. yum! :-)

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  19. Congrats on your 1000 subscribers! I’m so happy for you that your blog’s fans is growing! 😀
    AWW!!! This is my most favorite MUST-ORDER dish (they don’t have shrimps tho) besides salmon sashimi in Japanese restaurants! I MUST TRY THIS!!! Hahaha 😛
    I’m so sorry to hear that your blog’s down. Hopefully you’re able to get it done soon or else you’ll have to sleep late again. :(
    I love all your giveaway gifts! Especially the chopsticks! I love collecting beautiful Japanese style chopsticks and now I’ve 3 sets but I don’t have any chopstick holders bcoz I’ve not yet found any I like. I’m so curious on your chopstick holders. :)

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  20. Anthony

    Congratulations on your 1000 subs!
    I have been subscribing, following your fb, twitter too. Hope I could be the winner at this time.

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  22. Congratulations on your 1000th subscriber Nami, and what better way to celebrate than with such a delicious dish! Since my udon soup I made I’m a massive fan of tempura now… I even bought aubergines today specially so I could do some more! I love the array of various veg and flavours that are going on here… looks like a perfect lunch

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  23. Glad you’re up and running and it was worth the wait for this one. I’m trying to figure out how much of this I’d have to make to fill up my family. And I have been on the hunt for a sake set for almost two years. The one you’re giving away is very pretty.

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  24. Okay, Nami. Reading and enjoying your blog is good enough for me, and you know that. So, I am once again excluding myself on the giveaways. Congratulations on the 1000 readers and subscribers and that my friend is a big achievements. I would love to see you with more success because you are very good at what you do. Have a great weekend to you and your family, Nami!

    ~ ray ~

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  25. Nami, Congrats on the 1000 readers and you are deserved to this big achievement!! So nice of you to prepare these lovely gifts for us. I wish i’m the lucky person, hehehe!..Oh, this look very similar like tempura, sound so yummy! Ya, about the fondant, actually we can use any preferable flavours, this time, my teacher Nancy add in strawberry flavour, feel so sweet and yummy..

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  26. Hi Samah! I’m not sure if I understood your question correctly, but in Japan tempura is a dish that vegetable or seafood (never heard of meat)is dipped in batter and deep fried. We don’t call the dish “tempura” unless batter is thin… let’s say fish & chips can’t be “tempura” because the batter is way too thick. Tempura’s skin is very crispy and light that you can see the ingredients (like you see in my photo).

    In step 5, I mentioned “the batter can be lumpy and should be slightly runnier than regular tempura batter”, because Kakiage’s tempura skin is much thinner than let’s say shrimp tempura or vegetable tempura you see in restaurant.

    Did I answer your question? I’m sorry if I was completely talking different things! :-)

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  27. Christine T

    Congrats on reaching the 1000 subscribers !

    Your tempura recipe looks absolutely lovely… Can’t wait to try it very soon. If I have tempura flour.. can I just use that in place of flour in your recipe ?

    Thank you for your wonderful giveaway

    Blessings
    Christine

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  28. Nami, this dish looks incredible. Another mouthwatering recipe!!! You always make me hungry when I visit your site. Congrats on 1000 subscribers! Amazing!!!
    P.s. I have finally added an email subscription to my page :)

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  29. First congrats on the 1000 subscribers, how awesome is that!!!:)
    Second congrats on the guest post, which I will check very soon, and it looks so so so good!!!!:)
    And third your giveaway is so beautiful, by the way you don’t need improvements when your blog is absolutely perfect in any possible way!!!! Wishing you awesome weekend!!
    I’ll share your give away!!

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  30. OMG Nami you’ve hit 1000 already?? Congratulations!!! I have to say that I’m not surprised at all. Your blog is great! Everyone can see you put lots of time and effort in it and it’s paying off. I remember the first time I saw your blog. You were making this dish with lotus roots and your pictures were stunning! Ever since I’ve been coming back and I’m glad I did =)

    Congratulations again and you’ve picked some really nice giveaways. Whoever wins it will be so lucky.
    Have a great day!!

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  31. Congratulations on the 1,000 mark for subscribers. That is fantastic! Your recipes, photos and personality are so infectious that it would be hard to not want to follow you!
    For instance, this is an awesome recipe. Your clear instructions make me want to try it. I’ve also been looking for a reason to use gobo (burdock root).

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  32. Nami, you know how I love tempura…!! I am glad you post another recipe with tempura :) Congrats on having 1000th subscribers, you totally deserve it, I am sure in the near future it’s going to be 100,000 soon :D)! I have ‘liked’ your facebook a few months ago and now I am going to follow you in twitter (I have a twitter account but I don’t use it…).

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  33. Congrats Nami! I love donburi and can eat it almost everyday. Jiro’s favorite is a shrimp tempura but I seldom cook it because I try not to deep fry at home especially in the winter when I can’t open the windows. He will definitely request if he sees this…shhh! Nice giveaway! I also collect chopstick rests. Unfortunately I seldom come across them here in MN.

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  34. Nami, first of all, your kakiage don looks amazing, as do all your other dishes on this blog. Secondly, I’m in awe that you have over 1,000 subscribers by now…you are officially a celebrity! Thirdly, what a super-generous giveaway, and best of all – I’m eligible to enter and win ;). Thank you for being a fabulous blogger, Nami-San!

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  35. Nami, this is a great giveaway! I love when gifts are unique like this. Those chopsticks are beautiful and I don’t think I’ve ever even seen a chopstick holder. I’m going to ask my husband about them when he gets home tonight. (He spent a few years in Korea and is the chopstick expert in this house.) Is a holder just decorative? or is it poor etiquette to place your chopsticks on your plate? As always, I have questions. I enjoy learning new things every time I read your posts.

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  36. Thanks for sharing the Kakiage Ddon recipe. I have yet so find a solution to get rid of the smell in my apartment after deep frying stuff. So I only fry stuff only if I really need to. But I’ll be sure to try it out soon :)

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  37. Kata

    Liked you on facebook!

    As far as any suggestions, I don’t have any I think the format is great as well as a very organized.

    Thanks for sharing your recipes with the world!

    kata

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  38. Jeannie

    Hi Nami, I love the gift sets you have chosen they are so beautiful, I have just recently subscribed for your blog via email but have been visiting on and off earlier! Lovely blog!

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  39. Hi Nami! Congratulations on your 1000th subscriber! I really enjoy reading your posts and the gorgeous pictures! and congrats for this dis in top 9! I am happy to say I am already a subscriber!

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  40. Holly

    I just discovered your blog and subscribed. It’s nice to find one with Japanese recipes, since my husband is from Japan and would appreciate dishes he’s familiar with.

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  41. Congrats Nami! It’s actually no surprise at all that you have 100o subscribers! You have a wonderful blog and I am sure anybody sees it once will be hooked!
    And yeah… you are right about the sweet potato, Japanese ones look a lot like Indian ones :)

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  42. Congrats Nami! I love coming to your blog and checking out what wonderful recipe you have shared with all of us. I particularly enjoy the insight into authentic Japanese recipes just like this one which looks wonderful and effortless to put together.

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  43. Piper

    I am relatively new to your blog, but I have really enjoyed the recipes so far. This one looks amazing and I will be making it for my Grandson’s next visit……

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  44. Lae

    Hi Nami!

    I just wandered to youur blog and it is WONDERFUL!
    I live in central Europe and here, japanese cuisine is still a bit of a mystery… Of course we know sushi and sashimi and there are some nice japanese restaurants around, but usually they are too expensive to just go in and sample… And, except people who are into martial arts / anime / japanese tea and thus get acquainted with japanese culture a bit, we know almost nothing about japanese home-style cooking…

    So, I am VERY GLAD I found your blog, and cant wait to look around and to try your recipes!

    One more thing: I am a vegetarian, so I would love some tips for cooking vegetables and legumes in your way. I know it can get a bit complicated to think of no-meat, no-fish, no-eggs recipes, but I would be very glad if you could wave your magical wand. :)

    Thanks for everything,
    Lae

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    • Hi Lae! Traditional Japanese food includes a lot of vegetables and seaweed. Long time ago meat, egg, fish were all expensive and we uses a lot of vegetables for our meals. My family likes meat and seafood so I include them in a meal, but you can always omit them (if they are included in the meal). Japanese uses dashi stock instead of chicken stock. Dashi stock is fish base, so I’m afraid you can’t really enjoy the very authentic flavor. Dashi stock, soy sauce, mirin, sake, miso are our essential ingredients/seasonings in our cooking. I’ve notice there are a lot of vegetarian readers, so I’ll include more veggie dish as well. Thanks for writing!

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  45. Emily

    Love the blog, I’ve made a few of the recipes but my favorite was definitely dorayaki. I think that’s just because I’m a baker though. :) But this is my goto blog for japanese recipes, easy to understand and lots of tasty options.

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  46. CC

    Hi Nami, I’m so happy to have found your blog! I absolutely love Japanese cuisine and I can’t wait to try this recipe, especially since my brother loves Japanese cuisine and tempura too! Thank you!

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  47. Huey Sing Kan

    I really love your blog! Every time I crave for some comfort Japanese food, this is the first site I go to for recipes. Thanks for sharing them all to us!! :)

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  48. emily

    Hi I have only been following you for about a month. It was the temari sushi idea that earned your blog a place in my feed. Thank you!

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  49. Fiona

    Hallo Namiko,
    Thanks for your great recipes so far! I would like to read more (and along with the recipes) about the origin of the dish/ fun facts or the region it comes from, why it is named the way it is, why the dish is special, typical for, festive dishes and your personal experiences with these foods! Thank you! :-)

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  50. I’ve subscribed today via email as your blog is so beautiful and so full of interesting recipes, but then later received a notification of your new post and a giveaway so here I am :)

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  51. I got to know over FB about your site being down but I did not have any problems visiting your site much earlier, and during that time. Anyway, fortunately your site is up and well again if not a lot of readers will be missing you :)

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  52. Nami – I immediately want to eat this when I looked at your pictures! You certainly know how to make us crave for Japanese food. Oh, I wouldn’t mind to dip those crispy goodness into some wasabi too! Glad to know your blog is back up. Those are such beautiful giveaways! For once, I don’t own the same wares as those:)

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  53. jacki

    Hi Nami, I just discovered your recipes while looking for one for fried tofu I came across your Agedasi Tofu recipe and noticed how familar your recipes are to the ones I’ve grown-up with. I even made a soup similar to your Hong Kong Style Borscht Soup today. I subscribe via email and can’t wait to start receiving your blogs.

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  54. Congratulations Nami… indeed so many things to be grateful for. Not everyone could achieve what you achieved… and in such a short time. Hats off to you but you truly deserve it. You are one of the most sincerest blogger friends i’ve met! So sweet and very gracious too!

    Much love,
    Malou

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  55. Neko Leung

    Hi Nami, thanks for providing easy to follow recipes. Sometimes it is not as easy to find some ingredients where I live but I love reading them regardless. I usually just follow the feed on google reader but just ‘Like’ your FB page as well.

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  56. Oh this dish is making me drool. It looks so fabulous! I would LOVE the beautiful Sake set and chopsticks! How gracious of you to thrown in something extra!

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  57. Aiko

    Your recipes always give me great ideas for meals with my kareshi. Thank you so much! Did the vinegar idea for the fish work for you?

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  58. Nami congratulations on you 1000th subscriber, that’s incredible. What a fun giveaway. I’ve been so busy I missed this post until reading your current one. Such fun giveaway items, I love them all.

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  59. I already subscribe to you by email and follow you. I think I follow you on FB but will check again but can’t recall if I follow you on twitter. I need to check that as well. Thanks for sharing this fun giveaway.

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  60. proudsailor

    I used to love to stop at Japanese grocery and get these. I’d also get extra tempura shrimp for me and my son. However, no Japanese grocery is near me in mountains of North Carolina, so I will have to make these myself. I have a feeling this is one time when my Japanese mandolin slicer will come in handy!

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  61. Ashley

    What a great way to celebrate 1000 subscribers. I love your blog. I went shopping at the Asian market today and thought of your fantastic recipes. Hopefully if my sushi bowls turn out well tonight I will post on my blog about it. Where did you get the sake set? I would love to buy one for myself! Happy thanksgiving!

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  62. Minoueel

    Congratulations on the 1000 subscribers and I hope there will be more to come. Love your blog or it’s simplicity and detailed instructions with photographs showing the method step by step.

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  63. Sorry I missed this giveaway! It’s a lovely sake set, and chopsticks. This looks really good I am loving all the veggies and such. I have not tried burdock root yet. I just fried some Japanese sweet potato into chips last weekend. So funny I use chopsticks as a kitchen tool everyday. I have several in different sizes in my kitchen tool caddy right on the counter. I even use them when I am frying up some tortillas. :)

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  64. Lara

    Looks delicious (as ever)! Do you have a good tip to keep the fried tempura hot till serving? I’m slow at frying so either we eat with breaks in between (for more frying) or half of the food is cold, which is a shame.
    Thanks!

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    • Hi Lara! Thank you! You could put back into the oil again right after you’re done with everything. But this time, use higher heat to make tempura crisp (not to actually deep fry). Or keep your oven on and put on wire rack (extra oil will drop) and keep it warm. :) Hope this helps!

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  65. Anni Nguyen

    Hi Nami congratulations on your 1000 subscribers and more to come ! Thank you for sharing them delicious recipes & IG postings!

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    • Thank you Anni! Actually I now have 10,000 subscribers! Thank you for your kind words – support and love from readers like you help my blog grow fast and I really appreciate it! Thank you!!!!

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