Kakiage Udon is a comforting Japanese noodle dish topped with kakiage, a type of tempura made by frying thinly sliced vegetables together in a light, crispy batter. Unlike traditional tempura, where each ingredient is coated and fried separately, kakiage combines several vegetables into one flavorful fritter with a delicious crunchy texture.
This easy recipe uses everyday ingredients like onion, carrot, and green beans, making it simple to recreate this classic Japanese dish at home.
For the Kakiage Batter
- 50 g all-purpose flour
- 20 g cornstarch
- 100 ml cold water
For the Kakiage
- 1/2 onion
- 1/3 carrot
- 5–6 green beans
- Vegetable oil for frying
For the Udon
- 2 servings udon noodles (dried or frozen)
- 2 servings bottled or ready-to-use mentsuyu (Japanese noodle soup base)
Instructions
1. Make the batter
In a bowl, mix the all-purpose flour and cornstarch. Add the cold water and gently mix until just combined. Do not overmix.
2. Prepare the vegetables
Slice the onion into 5 mm (about 1/4 inch) strips along the grain. Cut the carrot into thin strips. Cut the green beans diagonally into thin slices.
3. Mix the vegetables with the batter
Add the prepared vegetables to the batter and gently mix until all the vegetables are evenly coated.
4. Fry the kakiage
Heat vegetable oil in a frying pan over medium heat to about 170–180°C (340–350°F).
Using a large spoon, scoop up a portion of the vegetable mixture and carefully place it into the hot oil.
Do not touch or move it until the bottom has set and become firm. Once the bottom is firm, carefully flip the kakiage and fry until golden brown and crispy.
5. Drain the oil
Remove the kakiage from the oil and place it on a wire rack or paper towel to drain the excess oil.
6. Prepare the udon
Cook the udon noodles according to the package instructions. Once cooked, rinse them thoroughly under cold running water and cool them completely.
Prepare the mentsuyu according to the package directions. If necessary, dilute it with water as indicated on the package.
7. Serve
Place the chilled udon noodles and crispy kakiage on separate plates. Pour the mentsuyu into a small bowl.
Dip the udon and kakiage briefly into the mentsuyu before eating. Enjoy the delicious combination of cool noodles and crispy, freshly fried vegetables!
This recipe is for chilled udon (zaru udon). If you prefer hot udon, prepare the mentsuyu as a warm soup, add the hot udon noodles, and top with the crispy kakiage.
This recipe uses carrot, onion, and green beans, but you can easily adapt the kakiage with other ingredients. In Japan, burdock root, edamame, corn, shrimp, and scallops are also popular choices.
Whatever ingredients you use, be sure to drain off any excess moisture. Once the ingredients are mixed with the batter, fry the kakiage right away. This is the key to making it light and crispy.