Fresh Corn Kakiage Tempura

Tomorokoshi no Kakiage

Fresh Corn Kakiage Tempura


Makes 3 kakiage

  • 1 ear of corn, to yield about
         1 cup of kernels
  • 1-3 mild chili peppers such as
         Amanaga or Anaheim, skin pierced
  • Cake flour


  • 1 cup (4 oz./125g) cake flour
  • 1 large egg yolk
  • 1 cup (240ml) ice cold water
  • Sea salt

1. For the batter: In a small bowl, mix together the batter ingredients.

2. Place corn kernels in a medium bowl and sprinkle with a little flour. Spoon the batter into the bowl and lightly combine.

3. Heat the oil to 340 degrees F (170 degrees C). With a serving spoon, scoop up 1/3 of the mixture and carefully slip into the oil and deep fry. Repeat for another two batches. Turn gently a couple of times, until slightly golden and crispy, about 2-3 minutes. Deep fry chili peppers (without batter) until soft. Transfer onto a paper-lined dish to drain excess oil.

4. Arrange on a serving plate and eat with sea salt.

Four Seasons

Advances in farming and distribution, coupled with disruptions to weather patterns, have blurred the line between Japan's seasons. Many fish species are farmed year round, the import trade delivers almost anything at any time, and in southern Japan there are farmers who heat their soil to produce bamboo shoots—a spring delicacy—in mid-winter. Yet there are still dishes eaten only at New Year's, and there remains a single day in summer dedicated to the eating of eels. In short, the Japanese are one of the world's most season-conscious people, and any food in season is said to be in its shun. Here are some specialties to look out for on your Izakaya visit.

  • Spring (Mar-May): Fish and shellfish: early bonito (hatsu-gatsuo); red sea bream (tai); miniature shrimp (sakura); firefly squid (hotaru ika); ark shell (akagai); cockle (torigai). Vegetables: bamboo shoots (takenoko); broccoli rabe (nanohana).
  • Summer (June-Aug.): Fish: horse mackerel (aji); grunt (isaki); sardines (iwashi); Japanese sea bass (suzuki); flathead (kochi); pike eel (hamo); sweetfish (ayu); sea eel (anago); common squid (surume ika). Vegetables: tomatoes; water shield (junsai); corn; soybeans (edamame).
  • Autumn (Sept-Nov.): Fish: late bonito (modori gatsuo); oysters (kaki); Pacific saury (sanma); mackerel (saba). Vegetables: mushrooms (matsutake, maitake etc); eggplant (nasu); lotus root (renkon).
  • Winter (Dec-Feb.): Fish and shellfish: monkfish (anko); cod (tara); crab (kani); scallops (hotate); turtle (suppon); yellowtail (buri); puffer fish (fugu); sea urchin (uni). Vegetables: turnips (kabu).
  • from:
    Izakaya: The Japanese Pub Cookbook
  • by Mark Robinson
  • Photographs by Masashi Kuma
  • Kodansha 2008
  • $25.00; Hardcover; 160 pages
  • ISBN-10: 4770030657
  • ISBN-13: 978-4-7700-3065-8
  • Recipe reprinted by permission.

Buy Izakaya: The Japanese Pub Cookbook


Izakaya: The Japanese Pub Cookbook


More about Japan and Japanese Recipes


This page created September 2009

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home