Recipe Muse @2025 vincecao
Kakiage Tempura with Shiso
Crispy Japanese vegetable fritters with aromatic shiso leaves
Intermediate Level
Prep Time
30 minutes
Calories
220 kcal
Ingredients
10 items
Serving
4 servings
Features & Categories
•Tempura•Vegetarian•Japanese
⚠️Allergy Info
GlutenShellfish
AppetizersJapanese
Kakiage Tempura with Shiso
knifecutting boardmixing bowlwhiskdeep fryer or heavy potthermometertongsslotted spoon
Intermediate Level
30m Total
(15m prep + m cook)
Serves 4 servings
"Crispy Japanese vegetable fritters with aromatic shiso leaves"
Nutrition
220calories per serving
⚠️ Allergy Information
GlutenShellfish
Ingredients Overview
10ingredients needed
Some ingredients have substitutes available
Ingredients List
carrot· julienned
100g
onion· thinly sliced
100g
sweet potato· julienned
50g
green beans· thinly sliced
50g
shiso leaves
10pc
tempura flour
100g
ice-cold water
150ml
baking powder
1tsp
vegetable oil
500ml
salt
1tsp
Step-by-Step Instructions
1
Prepare vegetables and shiso leaves
knifecutting boardcarrotonionsweet potatogreen beansshiso leaves
Ensure vegetables are cut uniformly for even cooking
2
Make tempura batter
mixing bowlwhisktempura flourice-cold waterbaking powder
Use ice-cold water to keep batter light and crispy
3
Heat oil for frying
5m170°C
deep fryer or heavy potthermometervegetable oil
Maintain consistent oil temperature for best results
4
Assemble kakiage
tongsprepared vegetablesshiso leavestempura batter
Gently press vegetables together to form small fritters
5
Fry kakiage
3m170°C
slotted spoonassembled kakiage
Fry until golden brown, flipping once