Kakiage Don Recipe

Gather ’round, because I’ve unlocked the ultimate recipe for crispy, veggie-packed goodness: Kakiage Don. This savory delight promises to elevate your tempura game, with golden-brown veggie fritters nestled gloriously atop fluffy white rice, all drizzled with a tantalizing soy-based sauce that brings it all together.

Kakiage Don is a delightful Japanese dish that I adore for its perfect marriage of flavors and textures. My recipe incorporates crisp tempura made with sliced onion, carrot, and shiitake mushrooms, all fried to golden perfection.

I love how the delicate soy sauce and dashi-infused topping complement the fluffy white rice.

Kakiage Don Recipe Ingredients

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Onion: Adds sweetness and natural umami flavors; rich in antioxidants.

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Carrot: Offers crunch and bright color; high in beta-carotene and fiber.

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Shiitake Mushrooms: Provides savory depth; packed with vitamins and minerals.

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Burdock Root (Gobo): Earthy flavor; good source of fiber and prebiotics.

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Green Beans: Freshness and balance; low-calorie and high in vitamins C and K.

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Soy Sauce: Contributes salty umami; contains essential amino acids.

Kakiage Don Recipe Ingredient Quantities

• 1 cup sliced onion
• 1 cup julienned carrot
• 1 cup thinly sliced shiitake mushrooms
• 1/2 cup julienned burdock root (gobo)
• 1/2 cup sliced green beans
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 cup cold water
• 1 large egg
• Vegetable oil for deep frying
• 2 cups cooked white rice
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 teaspoon dashi powder

How to Make this Kakiage Don Recipe

1. In a big bowl, put together the onions cut into rings, carrots cut into thin strips, shiitake mushrooms, burdock root, and green beans.

2. In a different bowl, combine the all-purpose flour and cornstarch.

3. Separate a bowl and beat the egg in it. Then take cold water and add it to the beat and egg mixture, mixing well.

4. Slowly incorporate the eggs and water blended together into the flour mixture. Stir until combined, but not so much that the mixture is too smooth. You want a thickish batter that retains some texture. Pour it into the pan and spread it evenly to the edges.
1. You will need: 2 large eggs; 1 cup water; 4 cups all-purpose flour; 1 1/2 teaspoons salt (I use kosher salt); and a 1/4 cup canola oil (or other neutral oil, like vegetable oil).

5. Incorporate the vegetable mixture into the batter, making certain that all the vegetables are thoroughly covered.

6. Heat deep frying pan or pot with vegetable oil in medium-high heat to achieve 340°F (170°C).

7. Put the mixture of vegetables and batter into the hot oil in portions, and fry them until they become a nice golden-brown and crispy. Turn them halfway through cooking so they brown evenly. Each batch will take about 4-5 minutes.

8. In a small saucepan, mix soy sauce, mirin, sugar, and dashi powder. Place over medium heat and stir until sugar dissolves, then take off the heat.

9. Separate the rice into bowls, putting the risotto on the bottom and the (1) kakiage on top. Finish with (2) sauce.

10. Immediately serve while the kakiage is quite crisp, and enjoy your Kakiage Don in all its delightful deliciousness!

Kakiage Don Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Small bowl
4. Whisk or fork (for beating the egg)
5. Measuring cups and spoons
6. Deep frying pan or pot
7. Cooking thermometer (for checking oil temperature)
8. Slotted spoon or spider strainer (for frying)
9. Small saucepan
10. Wooden spoon or spatula (for stirring sauce)
11. Rice bowls for serving

FAQ

• What is Kakiage Don?Kakiage Don is a Japanese dish. It is made up of mixed vegetable tempura, served on a bed of rice. Kakiage Don is often accompanied by a savory sauce.
• Can I use different vegetables for this recipe?Indeed, you are able to swap in various other vegetables such as bell peppers, zucchini, or sweet potatoes, depending on your taste or the ingredients you have on hand.
• Is there a substitute for burdock root?If you can’t find burdock root, you can substitute parsnips for it or leave it out altogether. The other veggies give this phenomenal texture and flavor.
• How can I ensure the batter is crispy?To keep the batter light, use cold water and do not overmix. The contrast of temperatures helps achieve a crispy texture when frying.
• What oil is best for deep frying?Kakiage can be deep fried in vegetable oil, canola oil, or any neutral oil with a high smoke point.
• Can I make the sauce in advance?You can indeed make the sauce in advance and keep it in the fridge for up to a week.
• Do I need a specific type of rice?For Donburi dishes, the customary rice is Japanese short-grain rice, but feel free to use any white rice you may prefer.

Kakiage Don Recipe Substitutions and Variations

For 1 cup sliced onion, you can substitute with 1 cup sliced leek or with scallions.
You can use 1 cup of sliced button mushrooms or oyster mushrooms as a substitute for 1 cup of thinly sliced shiitake mushrooms.
If you cannot find gobo, for half a cup of the julienned root, use half a cup of the puréed parsnip or 1/2 cup of julienned celeriac. If in a pinch, you can also use the same amount of either parsnip or puréed celeriac.
2 tablespoons tamari or coconut aminos can be substituted for 2 tablespoons soy sauce.
For 1 teaspoon of dashi powder, you can substitute with 1 teaspoon of vegetable broth powder or use 1/2 cup of dashi stock that you’ve made yourself.

Pro Tips

1. Keep Your Batter Cold For a light and crispy texture, use very cold water when making the batter. You can even place the batter bowl over another bowl filled with ice to keep it chilled while you fry the kakiage.

2. Do Not Overmix the Batter When combining the wet and dry ingredients, mix until just combined. A few small lumps are fine. Overmixing can lead to a dense and tough texture.

3. Consistent Frying Temperature Use a thermometer to maintain the oil temperature around 340°F (170°C). If the temperature drops too much, the kakiage will become greasy. If it’s too high, the outsides will burn before the insides cook.

4. Drain Excess Oil After frying, place the kakiage on a wire rack or paper towels to drain excess oil. This will help keep them crispy.

5. Serve Immediately For the best texture, serve the kakiage while it’s still hot and crispy. Have the sauce and rice ready so you can quickly assemble the dish once the kakiage is done.