Carrot Kakiage Tempura
Easy Carrot Kakiage Tempura Recipe
Kakiage is a classic Japanese tempura dish made by lightly battering thinly sliced vegetables (and sometimes seafood) and deep-frying them until crisp and golden. Unlike individual tempura pieces, kakiage brings the ingredients together into a rustic fritter, giving you a satisfying crunch with every bite. Because it’s so flexible, kakiage is a staple in Japanese home cooking—perfect for using up vegetables you already have in your fridge.
In this recipe, I’ll show you how to make Carrot Kakiage Tempura, a simple and comforting Japanese vegetable tempura that’s ideal for a quick lunch or dinner. Using just a handful of pantry-friendly ingredients—carrots, onions, flour, and water—you can create a light, crispy kakiage that’s crunchy on the outside and tender on the inside.
This carrot kakiage tempura recipe is beginner-friendly, making it a great introduction to homemade tempura. It’s also easy to customize. You can add other vegetables like burdock root (gobo), sweet potato, or scallions, or even mix in shrimp for a more traditional kakiage-style tempura. That said, the combination of carrots and onions alone is naturally sweet and full of flavor.
Serve this crispy carrot kakiage over steamed rice, alongside soba or udon noodles, or use it as a topping for hot udon soup. No matter how you enjoy it, this easy Japanese tempura recipe brings simple ingredients together in the most delicious way.
RECIPE
Servings: 3-4
Time: 30 minutes
Ingredients:
4-5 small carrots
1/2 pc onion
1/3 cup water
1/2 cup flour
Frying oil
Instructions:
Prepare the Oil
Preheat the frying oil in a deep pan or pot over medium heat until it reaches about 350°F.
Use a thermometer to ensure the temperature is consistent for perfect frying results.
Slice the Vegetables
Cut the carrots into thin strips (julienne) and slice the onion into thin slices.
The thinner the vegetables, the quicker they’ll cook and the crispier the tempura will be.
Mix the Vegetables
Place the sliced carrots and onion in a large mixing bowl.
Add water and toss until the vegetables are lightly coated.
Create the Batter
Sprinkle flour over the vegetables and mix gently until everything is evenly coated.
The mixture should hold together loosely but not be overly sticky.
Fry the Kakiage
Using two spoons or chopsticks, scoop a spoonful of the vegetable mixture and gently drop it into the hot oil.
Deep fry for 1-2 minutes on each side or until golden brown and crispy.
Avoid touching or moving the Kakiage right after placing it in the oil to prevent it from falling apart.
Drain and Serve
Remove the fried Kakiage from the oil and place it on a wire rack or paper towel to drain any excess oil.
Serve immediately for the best crunch!
My Kitchen Tool:
What Is Kakiage?
Kakiage（かき揚げ） is a style of Japanese tempura made by mixing thinly sliced vegetables—and sometimes seafood—together in a light batter and deep-frying them as a single fritter. The word kakiage comes from the Japanese verbs kaku (to mix or stir) and ageru (to fry), literally meaning “mixed and fried.” Kakiage became popular during the Edo period (1603–1868), when tempura was sold at street stalls and valued for its quick preparation and affordability. Using seasonal vegetables and small scraps of ingredients made kakiage both economical and practical for everyday cooking. Today, it remains a beloved home-style tempura often served over rice bowls (tendon), or on top of soba and udon noodles.
Tips for Perfect Kakiage
Oil Temperature: Maintain a consistent oil temperature to prevent sogginess. If the oil is too cool, the batter will absorb more oil; if it’s too hot, the tempura may burn before the vegetables are cooked through.
Don’t Overcrowd: Fry in small batches to avoid dropping the oil temperature and ensure even cooking.
Make It Your Own: Add seasonal vegetables or protein to customize the flavor and texture.
Serving Suggestions
Enjoy the Kakiage on its own with a sprinkle of salt or tempura dipping sauce.
Pair it with steamed rice and miso soup for a quick meal.
Use it as a topping for soba or udon for a comforting noodle dish - my favorite!
