kaki age

or spoon dropped tempura is what we had for dinner last night! I really enjoy being pregnant as it’s the one time I throw all diet caution to the wind and eat whatever I like! I made this last week and just had to eat it again! This recipe comes from my japanese cooking and pattern making teacher who sadly went back to japan and isn’t teaching anymore…..

kaki age

1 potato
1 carrot
1 onion
2 french beans (I used peas today)
1 egg
1 cup iced water (just pop a glass of water in the freezer for 1/2 hour)
1 1/2 cups sifted plain flour

dipping sauce
1 1/2 cups water
1/2 packet fish stock (I used 1 tsp)
2 Tbsp sake
4 Tbsp soy sauce
1 Tbsp sugar

canola oil to deep fry

– cut all vegetables into fine strips and place in bowl. Combine egg, iced water and flour and whisk before adding to the vegetable mix.
– now make sure everyone is out of the kitchen and entertained so you can get down to deep frying! thankfully I’m locked in my kitchen with 2 safety gates these days to keep little people away from the hot oil.
-heat oil in large frypan or saucepan to deep fry. When hot, drop tablespoon fulls of mixture by rolling them into the pan on the side, We like ours with lots of mixture but you can also have them with hardly any coating on them for a crispier less pancake kind of tempura.
– after a minute or two turn over and when slightly golden on both sides take out and let drain on paper towel. I do about 8 or so at once and then pass them on the table
– serve with boiled rice and dipping sauce. To cook sauce just bring the sauce ingredients to the boil and serve in small bowls.

Now I’ll just warn you that the way it works in this house is that everyone else gets to sit down at the table and enjoy their rice and tempura while mummy is still in the kitchen doing the next batch so I just tend to eat mine while I’m still cooking…..BUT it’s so worth it! And check out this food blog…..la fuji mama…I think I could be doing all my meal planning over there. And I found a few more tempura recipes online for you too……here , here, here and here


  1. ooooo this look yum!!

    my husband lived in japan before i met him and i love everything japanese so we often have japanese tea parties with tempura as part of it… i’m so glad our girls love sushi and green tea and stabbing things with chopsticks too. thanks for sharing the recipe xx

  2. Looks great, yum!

  3. Just looks fantastic. Someone gave us a Tempura cooking kit for our wedding & we never used it (somehow i married good looks, NOT a Japanese food loving man, clearly love is blind). 13 years later & 5 interstate moves it’s fallen by the way side too. I’ll do it for the children, they’ll love it & my husband is away, perfect combination. Love Posie

  4. I love tempura batter. I used to make some really nice garfish and vegetable tempura – I really should do it again sometime soon.

  5. Thank you so much for sharing this Corrie, I adore Tempura but haven’t made it myself – will have to try this soon!

  6. Hi Corrie!
    Thanks for visiting my blog. I saw your name and wondered if you were the Corrie from Japan Craft Journal. I had no idea you were the Retro Mummy as well. Hands up who has been stalking you?? yes me. I was on your blog last week having followed a link from Mathilda’s Mkt. I think you and I have a lot of mutual friends and interests! (I’ve know of you for quite some time). It’s great to start putting the pieces together.

  7. Wow, that sure looks yummy…!! Our family loves tempura, too, and we often do it with soba (buckwheat noodles), instead of with rice. That way, the tempura dipping sauce can also be used as soba dipping sauce (we make it a bit sweeter for this), and our kids love it :) Good food = happy family, right? And please continue to take good care of yourself, Corrie!! Love your blog,

  8. Thanks so much for the shout out!!

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