Kakiage Tempura

Instructions

1. Prepare the vegetables and seafood
   Julienne all vegetables into thin, matchstick-sized pieces about 2-3 inches long. Chop the shrimp and squid (if using) into small pieces. Place all prepared ingredients in a large bowl and sprinkle with 1/2 teaspoon salt. Mix gently and let stand for 5 minutes.
2. Make the batter
   In a large bowl, place the flour. In a separate bowl, beat the egg lightly and add the ice-cold water. Pour the egg mixture into the flour and mix very lightly with chopsticks or a fork. The batter should be lumpy with visible specks of flour. Do not overmix.
3. Heat the oil
   Heat vegetable oil in a deep pot or wok to 340-350°F (170-175°C). Test the temperature by dropping a small amount of batter into the oil; it should sink slightly then immediately rise to the surface surrounded by bubbles.
4. Drain and coat the ingredients
   Drain any excess moisture from the vegetable and seafood mixture by patting with paper towels. Add the mixture to the batter and gently fold to coat all pieces evenly.
5. Fry the kakiage
   Using a large spoon or small ladle, scoop portions of the battered mixture and carefully drop into the hot oil. Form each kakiage into a loose round shape about 3-4 inches in diameter. Cook 2-3 fritters at a time, being careful not to overcrowd the pot.
6. Cook until golden
   Fry each kakiage for about 2-3 minutes until golden and crispy, flipping once halfway through cooking. When done, remove with a slotted spoon or cooking chopsticks and drain on a wire rack or paper towels.
7. Season and serve
   Sprinkle the remaining salt over the hot kakiage. Serve immediately with tempura dipping sauce. For best results, place a small mound of grated daikon radish in the dipping sauce.