Kaki no Kakiage

Kaki no Kakiage is a delightful Japanese baked dish featuring a medley of seasonal vegetables, lightly seasoned and baked to perfection. This vegetarian version captures the essence of traditional kakiage while offering a healthy, oven-baked alternative.

Ingredients

• Carrot - 100 grams, julienned
• Zucchini - 100 grams, julienned
• Sweet Potato - 100 grams, julienned
• Onion - 50 grams, thinly sliced
• Green Beans - 50 grams, chopped
• Tempura Flour - 50 grams
• Cornstarch - 20 grams
• Vegetable Broth - 100 milliliters
• Soy Sauce - 1 tablespoon
• Sesame Oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Vegetable Oil - for greasing the baking dish

Steps

1. Preheat your oven to 200°C (390°F) and lightly grease a baking dish with vegetable oil.
2. In a large mixing bowl, combine the julienned carrot, zucchini, sweet potato, sliced onion, and chopped green beans.
3. In a separate bowl, whisk together the tempura flour, cornstarch, vegetable broth, soy sauce, sesame oil, salt, and black pepper until smooth.
4. Pour the batter over the mixed vegetables and gently toss until all the vegetables are coated evenly.
5. Transfer the vegetable mixture to the prepared baking dish and spread it out evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
7. Remove from the oven and let it cool slightly before slicing into squares or wedges to serve.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Low in saturated fat and cholesterol, making it heart-healthy.

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