Copycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

May 31, 2021Van
Blog post

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 12-16

This is a copycat recipe of Trader Joe’s Vegetable Bird’s Nests, which is a simple kakiage tempura made with onions, carrots and kale. You can enjoy it with rice or Trader Joe’s new Matcha Soba Noodles.

Copycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

An easy way to fry these is to form the nests on parchment paper squares and drop the whole thing into hot frying oil, then you can remove the parchment paper from the oil.Copycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

I’ve also included a copycat recipe of the soy dipping sauce that comes with Trader Joe’s Vegetable Bird’s NestsCopycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

Copycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

Copycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

Copycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

I served it with Trader Joe’s Matcha Soba Noodles, I boiled them for 3 minutes, strained in a colander then rinsed them with cold water until the noodles were cool and served immediately with dipping sauce I adapted  from Just One Cookbook. I made the sauce by combining 1 Tablespoon Sake, 2 Tablespoons Mirin, 2 Tablespoons Soy Sauce, ¼ Teaspoon Dashi Powder in a sauce pan, bring to a boil and simmer for 20 seconds then add ⅓ Cup cold Water, place into a small bowl for dipping and serve chopped green onions and wasabi on the side – you can add green onions and wasabi to the dipping sauce to your liking.Copycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

Print Recipe

Copycat Trader Joe’s Vegetable Bird’s Nests Recipe (Kakiage Tempura)

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Serves: 12-16

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Ingredients

  • 1 Large Onion (1 lbs), cut into ⅛ inch strips
  • ⅔ Cup Shredded / Julienned Carrots
  • 1 Kale Leaf, remove stem and julienne (or substitute with 4 Shiso Leaves)
  • 1 Cup Cake Flour
  • ½ Cup Corn Starch
  • 2½ Teaspoons Baking Powder
  • ½ Teaspoon Fine Sea Salt
  • ¾ Cup Ice Cold Water
  • Frying Oil

SWEET SOY DIPPING SAUCE

  • 3½ Tablespoons Soy Sauce
  • ¼ Cup Granulated Sugar
  • 1½ Teaspoons Tapioca Starch or Corn Starch
  • 1½ Tablespoons Mirin, optional
  • 7 Tablespoons Water

Method

  • 1)

    Make the Sweet Soy Dipping Sauce by adding 3 Tablespoons Soy Sauce, ¼ Cup Granulated Sugar, 7 Tablespoons Water, 1½ Teaspoon Tapioca Starch and 1½ Tablespoons Mirin into a sauce pan, bring to a boil, then simmer for 2 minutes. Turn off the heat and set aside to cool. Fill a large heavy bottom pot with 2 inches of frying oil and heat to 360°F.

  • 2)

    In a bowl, add 1 Cup Cake Flour, ½ Cup Corn Starch, 2 Teaspoons Baking Powder, ½ Teaspoon Fine Sea Salt and use a whisk to combine well. In a separate bowl, add the Onions, Carrots and Kale, measure out ⅓ Cup of the flour mixture and and add it to the vegetables & toss to coat.

  • 3)

    Add ¾ Cup Ice Cold Water to the remaining flour mixture and stir gently to combine, pour it over the vegetables and toss to coat the vegetables in the batter. When the oil is at 360°F, form a bird’s nest on a metal spatula and lower it into the oil, use tongs or chopsticks to move the bird’s nest into the oil (this might be a little tricky at first). Cook a few at a time and don’t overcrowd the pot. Fry until golden and crispy, flipping as needed, then drain on a cooling rack. Wait until the oil temp returns to 360°F before frying the next batch. Serve with the sweet soy dipping sauce. Enjoy!

    *EASY Frying Method, cut out squares of parchment paper the to size you want the bird’s nests, scoop the battered veggies onto the parchment squares, shape into a nest and drop it into the hot oil (including the parchment paper) fry for about 1 minute, then flip over and use metal tongs to remove the parchment paper, then continue to fry until golden.

↓ Supplies to make this recipe ↓

 










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