Kakiage Recipe (Mixed Vegetable Tempura)

Подписаться 141 тыс.

Просмотров 27 тыс.

50% 1

In this Kakiage recipe, I'm going to show you all my secrets for making this mixed vegetable tempura as light and crispy as possible. Kakiage (かき揚げ) literally means "mixed fried" because the vegetables are mixed with the tempura batter instead of being dipped in it. You can include proteins like shrimp or scallops, but I love the lightness of a plant-based tempura, which is why I tend to make my kakiage vegan.
SUBSCRIBE TO MY SECRET RECIPE STASH ▶ marcsrecipes.com/
Your membership supports my channel, and you get exclusive recipes weekly.
HELP ME OUT ▶ norecipes.com/help/
KAKIAGE WRITTEN RECIPE ▶ norecipes.com/kakiage-vegetab...
INDEX:
0:00 Intro
0:47 Ingredients
1:04 Preparation
2:17 Mix Tempura Batter
3:29 Frying Kakiage
4:21 Serving Vegetable Tempura
4:49 Taste Test
INGREDIENTS:
150 grams onions (~1/2 onion, peeled & sliced)
100 grams green beans (trimmed and cut into 1 1/2-inch lengths)
70 grams carrots (1/2 carrot, julienned)
70 grams maitake mushroom (shredded)
80 grams cake flour (scant 2/3 cup)
1/2 cup club soda (cold)
SUBSCRIBE TO MY CHANNEL ▶ bit.ly/Sub2NRYT
✚ FOLLOW NO RECIPES ✚
Instagram: / norecipes
Pinterest: / norecipes
Facebook: / norecipessite
Twitter: / norecipes
✚ SHOPPING ✚
JAPANESE TABLEWARE (5% off with “NORECIPES")
musubikiln.com/collections/ma...
INGREDIENTS (10% off first order with “NORECIPES”)
kokorocares.com/marc-matsumot...
KITCHEN TOOLS (10% off with "NORECIPES")
en.bentoandco.com/collections...
✚ GEAR ✚
You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn't cost you anything extra and it helps to support this channel.
www.amazon.com/shop/norecipes
✚ MUSIC ✚
soundstripe.com?fpr=norecipes
www.epidemicsound.com/referra...

Хобби

Опубликовано:

14 июл 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 89

@johnpaulestrada1188 3 года назад

At last!!! I hav been looking for this dish for ten years now!!!! I used to make one in a Japanese restaurant that I worked with and I forgot d name and it just popped up now and there I know d name now, Kariage!

@NoRecipes 3 года назад

Glad I could help jog your memory😄

@sephinarose420 3 года назад

I've made a few of your recipes and they've ways been a hit with my friends. Definitely will be doing this one!

@NoRecipes 3 года назад

Glad to hear you've been enjoying my recipes. I hope this one is equally successful😀

@Maplecook 3 года назад

Matsumoto sensei is amazing!

@kelliesugai-dahl1294 2 года назад

Thanks, Marc! I also love to watch Bento Expo 🤗

@NoRecipes 2 года назад

Thanks Kellie, and thanks for watching Bento Expo 😄

@heyya7464 2 года назад

You’re such a joyous man and I’m all here for it.

@NoRecipes 2 года назад

Thanks! It helps that I enjoy what I do😄

@bobdavis1168 10 месяцев назад

Outstanding presentation !!!

@NoRecipes 10 месяцев назад

Thank you!

@sirlenerocha5141 2 года назад

Thanks, Marc! It is delicious!

@NoRecipes 2 года назад

You're welcome Sirlene!😊

@rowaidafl 3 года назад

Love this recipe Marc Thank you

@NoRecipes 3 года назад

Thanks Rowaida! I hope you and your family are doing well😀

@cuuy 2 года назад

I just made it for the first time, and it was an instance success. My roommate loved it.

@NoRecipes 2 года назад

I'm so glad to hear it! Have a great weekend😀

@yamatosoul 3 года назад

Another wonderful video!

@NoRecipes 3 года назад

Thanks Max!

@judyrobas5123 3 года назад

Hi! Nice to see you again in your kakiage video! You have a.coolest frying pan and tong!! Very good diction you have very clear! I will try to add this in my menu plan! Thanks a lot!! Have a great week ahead!

@NoRecipes 3 года назад

Thanks Judy! The tongs are made by a company called AUX and they're meant specifically for frying (they drain oil much better than regular tongs). The pot is actually a small cast iron dutch oven. I hope you enjoy this😀

@judyrobas5123 3 года назад

@@NoRecipes abt your amazing tong well its new age but i dont know if we have it here. 😀 thanks so.much for your replies. I saw 1 of your. Video japanese spring roll. I will look into it also. Bye!

@jpcookingwithmusashi3132 3 года назад

l lovely your recipe‼️　So yummy kakiage👍　I wanna try it😁 Thank you for sharing! Have a nice day✨✨

@NoRecipes 3 года назад

Thank you for stopping by during the premier! Enjoy the rest of your weekend😀

@pram5532 3 года назад

Awesome video once again! :)

@NoRecipes 3 года назад

Thanks 🙏🏽

@rubycb0823 3 года назад

Thanks for sharing your recipe. I will definitely try this one since i love eating veggies..😊🇧🇳

@NoRecipes 3 года назад

You’re welcome Ruby! I hope you enjoy it 😄

@dizziechef9502 11 месяцев назад

I love this. Mine hasn’t been crispy when I made this before. Thank you.

@NoRecipes 11 месяцев назад

It's likely due to the flour you are using, as well as the mixing technique.

@jinghaoliang995 2 года назад

Looks yummy....gonna try it so soon...thanks

@NoRecipes 2 года назад

Thank you! I hope you enjoy it😄

@joyfullness1895 2 года назад

OMG This is sooo awesome!!!

@NoRecipes 2 года назад

Thank you!

@joyfullness1895 2 года назад

@@NoRecipes we have decided to design a second japanese dinerparty and then try out all your different batter based dishes (frituur we call it) especially for the kids.

@Leslie-ti5bf 3 года назад

So creative love this...

@NoRecipes 3 года назад

Thanks Leslie!

@arpitabarua5745 3 года назад

Looks delicious

@NoRecipes 3 года назад

Thanks Arpita!

@adyavlogslifestyle 3 года назад

Hello looks delicious 😋🤤

@melvi3636 Год назад

I learned something, thanks 🙏.

@NoRecipes Год назад

You're welcome! I'm happy I was able to show you something new😀

@melvi3636 Год назад

@@NoRecipes your food looks so yummy 😋.

@NoRecipes Год назад

@@melvi3636 Thanks!

@melvi3636 Год назад

@@NoRecipes Excellent job 👍😋 ❤️, I am in love 😍 with all your meals.

@sygduh7 3 года назад

I will try this. I love Japanese food. I tried your salmon recipe too. It was good. 🤗

@NoRecipes 3 года назад

Thank you! I'm glad to hear you enjoyed it.

@sygduh7 3 года назад

@@NoRecipes I love how you present your food too! Thank you

@Scriptor13 3 года назад

Mmmmm, kakiage! 😊 I love the lightness of your recipe, Marc! I use club soda in my tempura batter as well, and no egg. When I can get them, I add satsumaimo, gobo, and slivers of shiso leaf to the usual suspects. I usually serve the kakiage with a dipping sauce or on donburi. Crunchy, colorful, and delicious!

@NoRecipes 3 года назад

Those are all great additions to kakiage😀 I'm not sure where the idea of adding egg to the batter came from, but it makes the batter dense and tender rather than light and crispy, so you've been doing it right 👍🏽

@Scriptor13 3 года назад

@@NoRecipes Haha! Ikr? Surprisingly, several Japanese friends (living in Japan) use cake flour or rice flour, ice cold water, and an egg or egg yolk for the batter. Out of interest, I just made a Google search and found many "authentic" recipes which use egg. Even my Japanese friends' moms made tempura batter with egg when I lived in Hawaii as a kid. I agree with you, of course, that the egg makes the batter more dense & soft. Because I'm vegan and don't eat eggs, I stumbled upon using club soda to get the lightness and crunch I want. 😊

@NoRecipes 3 года назад

@@Scriptor13 I've seen that in Japanese recipes as well, but these are usually by home cooks (I've never seen a tempura chef add egg to their batter). My hunch is that the egg was introduced as a way for home cooks to reduce the development of gluten. The fat in egg yolks will coat the proteins that are responsible for forming a gluten matrix, inhibiting the process. The batter won't get as crispy, but it won't become chewy from over mixing as easily.

@Scriptor13 3 года назад

@@NoRecipes Ahhhh, that makes sense. 👍

@taikiskitchen8174 Год назад

Hello no pecipes(^^ I want many people to eat Japanese kakiage tempura (^^

@NoRecipes Год назад

One of my goals is to share Japanese cuisine with the world😀

@LewdGeek 3 года назад

Im gonna make this with the zaru soba

@NoRecipes 3 года назад

Great call!

@lyndam5947 2 года назад

Tried to make this again. Still a work in progress, but at least came out better than the epic fail on NYE! 😅 Had trouble with the oil temp cuz my thermometer wasn't working, 🙄😅 (first was a little too hot, then not hot enough...) but was edible and no one complained so it's all good! 😁 So should be good by NYE ... third time's the charm, right? 🤞🤪

@NoRecipes 2 года назад

I'm glad to hear it Lynda! Hopefully you can pick up a good instant read thermometer before New Years. They're useful in a variety of situations including measuring oil temps, meat temps, and caramelizing sugar temps.

@xiomaraf.7770 2 года назад

Hi amigo wooow I would cut fingers how u cut the 🥕 thanks for the recipe.

@NoRecipes 2 года назад

😆It's just practice😉

@lutongbahayrecipes... 2 года назад

Wow yummy new subscriber......

@NoRecipes 2 года назад

Thank you, and welcome to the channel!

@kayel4487 3 года назад

Stuffed into a sandwich...great idea!

@NoRecipes 3 года назад

Thanks! It's pretty delicious in a sandwich with a little teriyaki or kabayaki sauce drizzled on the kakiage and some japanese mayo and mustard spread on the bread with a bit of iceberg lettuce.

@dizziechef9502 11 месяцев назад

I don’t have cake flour. I have All purpose, corn starch, potato flour, tapioca flour and self rising flour. Can I use these or do I need to purchase cake flour ?

@NoRecipes 11 месяцев назад

Of those, the only ones that will work are all purpose and the self rising. The self rising will end up puffier due to the chemical leavening it contains. They'll both contain more gluten than cake flour though so the batter won't be quite as light and crispy.

@dizziechef9502 11 месяцев назад

@@NoRecipes Thank you.

@T0tenkampf 2 года назад

Is it traditionally ok to eat this with your hands?

@NoRecipes 2 года назад

Typically the only thing that's okay to eat with your hands at a traditional Japanese restaurant is sushi. That being said, anything goes at home, and I usually eat this with my hands if I'm at home.

@lyndam5947 2 года назад

Tried to make kakiage for New Year's...epic fail. 😅 Guess I'll try again. 😁

@NoRecipes 2 года назад

Hi Lynda, hopefully this video is able to help you next time you make it. If you tell me more about what went wrong with your last attempt, I might be able to give you some pointers to avoid the same issues next time.

@lyndam5947 2 года назад

Thinking I put too much club soda cuz couldn't even tell there was any batter on the veggies. I tried with regular tempura batter and that was ok, but kinda ... mochi mochi on the inside.

@NoRecipes 2 года назад

@@lyndam5947 Personally I don't like a lot of batter in my kakiage because it gets doughy. The veggies should have a light coating of batter, but there shouldn't be any pools of batter at the bottom of the bowl. If it pooled, you may have added too much water, but you can fix it by adding some more flour.

@lyndam5947 2 года назад

I'll let you know how it goes next time I try again. Hopefully it'll look like yours! 🤞😂

@Maplecook 3 года назад

I had no idea that this wasn't originally Japanese! OMG, Sensei! This brings back lots of memories of family meals. haha ...but your version is always extra. We didn't make ours with maitake...

@NoRecipes 3 года назад

Kakiage was created in Japan, but tempura was inspired by a Portuguese dish called "peixinhos da horta". Even the name "tempura" is thought to be derived from the latin phrase "quatuor anni tempora" refering to the Ember Day where people abstain from eating meat.