Vegetable Bird’s Nests (Kakiage Tempura)

Instructions

Make the Sweet Soy Dipping Sauce by adding 3 Tablespoons Soy Sauce, ¼ Cup Granulated Sugar, 7 Tablespoons Water, 1½ Teaspoon Tapioca Starch and 1½ Tablespoons Mirin into a sauce pan, bring to a boil, then simmer for 2 minutes. Turn off the heat and set aside to cool. Fill a large heavy bottom pot with 2 inches of frying oil and heat to 360°F.

In a bowl, add 1 Cup Cake Flour, ½ Cup Corn Starch, 2 Teaspoons Baking Powder, ½ Teaspoon Fine Sea Salt and use a whisk to combine well. In a separate bowl, add the Onions, Carrots and Kale, measure out ⅓ Cup of the flour mixture and and add it to the vegetables & toss to coat.

Add ¾ Cup Ice Cold Water to the remaining flour mixture and stir gently to combine, pour it over the vegetables and toss to coat the vegetables in the batter. When the oil is at 360°F, form a bird’s nest on a metal spatula and lower it into the oil, use tongs or chopsticks to move the bird’s nest into the oil (this might be a little tricky at first). Cook a few at a time and don’t overcrowd the pot. Fry until golden and crispy, flipping as needed, then drain on a cooling rack. Wait until the oil temp returns to 360°F before frying the next batch. Serve with the sweet soy dipping sauce. Enjoy!

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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer page.