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.
Today I’m guest blogging at Playful Cooking, 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!
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- ½ Onion (or ¼ large onion)
- 2 inch carrot
- 2 inch Japanese sweet potato (Satsumaimo)
- 2 inch gobo (burdock root)
- 10 shrimps
- Mitsuba (Japanese parsley)
- 2 Tbsp potato/corn starch (to dust)
- neutral flavor oil (vegetable, canola, etc) (for deep frying)
- 1-2 Tbsp sesame oil (roasted)
- cooked Japanese short grain rice
- 50 g all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp salt (kosher or sea salt; use half if using table salt)
- 1 large egg yolk
- 100 ml water (iced)
- 1 tsp sake
Gather all the ingredients.
- Heat all the ingredients for Sauce in a small saucepan and bring to a boil. Remove from heat and set aside.
- 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.
- 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.
- 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.
- 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.
- Add the shredded vegetables and shrimp in the empty bowl. Sprinkle with corn starch and coat the ingredients with chopsticks.
- Pour the batter over the ingredients and mix.
- When oil is 355F (180C), take a scoop of the ingredients with a mesh sieve and let the excess batter drip off.
- 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.
- 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.
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.