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!
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!
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😀
@@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!
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!
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 👍🏽
@@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. 😊
@@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.
@@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.
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? 🤞🤪
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.
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.
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...
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.
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 ?
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.
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.
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.
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.
@@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.
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!
Glad I could help jog your memory😄
Thanks, Marc! I also love to watch Bento Expo 🤗
Thanks Kellie, and thanks for watching Bento Expo 😄
You’re such a joyous man and I’m all here for it.
Thanks! It helps that I enjoy what I do😄
I just made it for the first time, and it was an instance success. My roommate loved it.
I'm so glad to hear it! Have a great weekend😀
Outstanding presentation !!!
Thank you!
I love this. Mine hasn’t been crispy when I made this before. Thank you.
It's likely due to the flour you are using, as well as the mixing technique.
l lovely your recipe‼️ So yummy kakiage👍 I wanna try it😁
Thank you for sharing!
Have a nice day✨✨
Thank you for stopping by during the premier! Enjoy the rest of your weekend😀
Looks yummy....gonna try it so soon...thanks
Thank you! I hope you enjoy it😄
Thanks, Marc! It is delicious!
You're welcome Sirlene!😊
I've made a few of your recipes and they've ways been a hit with my friends. Definitely will be doing this one!
Glad to hear you've been enjoying my recipes. I hope this one is equally successful😀
Matsumoto sensei is amazing!
Thanks for sharing your recipe. I will definitely try this one since i love eating veggies..😊🇧🇳
You’re welcome Ruby! I hope you enjoy it 😄
I learned something, thanks 🙏.
You're welcome! I'm happy I was able to show you something new😀
@@NoRecipes your food looks so yummy 😋.
@@melvi3636 Thanks!
@@NoRecipes Excellent job 👍😋 ❤️, I am in love 😍 with all your meals.
I will try this. I love Japanese food. I tried your salmon recipe too. It was good. 🤗
Thank you! I'm glad to hear you enjoyed it.
@@NoRecipes I love how you present your food too! Thank you
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!
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😀
@@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!
Awesome video once again! :)
Thanks 🙏🏽
Another wonderful video!
Thanks Max!
Love this recipe Marc Thank you
Thanks Rowaida! I hope you and your family are doing well😀
Looks delicious
Thanks Arpita!
So creative love this...
Thanks Leslie!
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!
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 👍🏽
@@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. 😊
@@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.
@@NoRecipes Ahhhh, that makes sense. 👍
Hello looks delicious 😋🤤
OMG This is sooo awesome!!!
Thank you!
@@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.
Hi amigo wooow I would cut fingers how u cut the 🥕 thanks for the recipe.
😆It's just practice😉
Im gonna make this with the zaru soba
Great call!
Hello no pecipes(^^ I want many people to eat Japanese kakiage tempura (^^
One of my goals is to share Japanese cuisine with the world😀
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? 🤞🤪
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.
Wow yummy new subscriber......
Thank you, and welcome to the channel!
Stuffed into a sandwich...great idea!
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.
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...
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.
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 ?
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.
@@NoRecipes Thank you.
Is it traditionally ok to eat this with your hands?
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.
Tried to make kakiage for New Year's...epic fail. 😅 Guess I'll try again. 😁
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.
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.
@@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.
I'll let you know how it goes next time I try again. Hopefully it'll look like yours! 🤞😂
Hey cousin
😆 What's up cuzz!
Haha. This is Ella.
Bakwan
It's similar, but the batter is much more light.
No recipe yes I'm still live in Japan in Oita I live alone
I'm so sorry to hear about your loss. I hope you are able see your family soon.
@@NoRecipes yes but i want continue stay in japan and work because i need to work for my family thank you
@@adyavlogslifestyle I can only imagine what a difficult situation it is for you. My thoughts are with you♥️
@@NoRecipes Yes very difficult for me but i need to fight everything happen in my life thank you for thought on me