Shrimp and vegetable fritters (Kaki age) from Mastering the Art of Japanese Home Cooking (page 208) by Masaharu Morimoto

  • tempura batter mix
  • shrimp
  • Show all ingredients...

  • EYB Comments

    Can substitute celery for mitsuba and parsnips for burdock root.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tempura sauce; Curry salt; Matcha salt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute celery for mitsuba and parsnips for burdock root.

  • Rinshin on December 05, 2017

    I've made every version of kakiage available in different Japanese recipes in my life, but I consider this one of the best tasting ones so far. I think it is the inclusion of gobo root (burdock root) and regular sliced onion along with shrimp. I did add julienned carrot and sliced green onion as well. The proportion is perfect even with the addition of carrot and green onion pieces and made for very crisp tempura or fritter pieces. I used these fritters as topping for year passing udon (instead of soba ie toshikoshi soba) soups normally eaten on New Year's Eve in Japan. Not sure how Chef Morimoto makes his pieces perfectly round shaped, but mine was more typical free forming shape using 1/2 C measurement. Photo added. Recipe here https://www.copymethat.com/r/jeXcTKv/kaki-age-shrimp-and-vegetable-fritters-b/

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