Vegetable kakiage

Vegetable kakiage

Vegetable kakiage & datterino tomato reduction

  • People
    For 4
  • Preparation time
    30 minutes
  • Winery pairing
    Grand Cordon Rosé


  • 1 baby zucchini
  • 4 mini corn cobs
  • 1/2 broccoli
  • 1/2 red onion
  • 6 mange-tout beans
  • 4 French beans
  • 150g tempura flour
  • 240ml cold water
  • 500ml vegetable oil for frying
  • Unrefined salt
Datterino Tomato Reduction
  • 500g datterini tomatoes
  • 1/2 garlic clove
  • 1 tablespoonful olive oil
  • Salt & pepper
  • 2 tablespoonfuls sugar


Step 1. Kakiage

  1. Wash the French beans and remove the tails. Thinly slice the onion.
  2. Cut up the broccoli.
  3. Dilute the tempura flour in the cold water in a bowl. Mix all the chopped vegetables in a salad bowl.
  4. Sprinkle 1 tablespoonful of tempura flour and mix everything. Pour in the previous preparation, then gently mix everything.
  5. Heat the oil to 170°C. Using a large spoonful of the preparation, form pancakes of the desired size, which you slide around in the oil. Cook for 5 min and drain on paper towel.

Step 2. Datterino Tomato Reduction

  1. In a saucepan, brown the garlic in 1 tablespoonful of olive oil, add the tomatoes and leave to cook for 5 min; add salt and pepper.
  2. Add the sugar and leave to caramelize for 10 min.
  3. Mix everything and put the mixture back into the saucepan, leave to reduce on a low heat for 20 min and then leave to cool.

Step 3. Plating-Up

Put the kakiages on a plate, serve the sauce in a ramekin on the side


Mumm Grand Cordon Rosé

Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.

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