Luxurious & Simple! Tempura & Kakiage Fritters

Luxurious & Simple! Tempura & Kakiage Fritters

The trick is in the batter. You can easily make crispy tempura and kakiage fritters with this recipe. Try them with soba or somen noodles, or in a rice bowl.


Mitsuba, onion, shrimp, etc.
As needed
For the batter:
1 cup (use the 200 ml line to measure)
1 tablespoon
1 tablespoon
☆Cold water
3/4 cup


1. These are the kinds of ingredients that I used. You could also use sakura shrimp, nagaimo yams, shiso leaves, burdock, carrots, whatever you like.
2. Add the cold water into the mayonnaise and mix well. Add the flour, katakuriko, and the mayonnaise and water mixture into a bowl and lightly mix with chopsticks.
3. Heat the oil in a pot, and start to fry the ingredients from those that you think will take the longest to cook. The temperature of the oil shoud be between 160-180°C.
4. It's ready!
5. Here they are with cold soba noodles!

Story Behind this Recipe

I've been doing a bit of trial and error with this recipe to make these as crispy-on-the-outside and fluffy-on-the-inside as possible. Just how I like them. I've been adding mayonnaise to my omelettes which has been giving them a fluffy texture and beautiful color, and when I tried doing the same with my tempure batter I got great results.