Kakiage

Kakiage

Kakiage is a type of tempura in Japanese cuisine. It is made by deep-frying a mixture of ingredients that have been thinly sliced or julienned. The ingredients used in kakiage are typically vegetables, but can also include seafood such as shrimp or squid. The mixture is bound together with a light batter before being fried until crispy. Kakiage is often served over a bowl of rice or udon noodles, and is a popular dish in both home cooking and restaurant menus in Japan.

Ingredients

The ingredients used in kakiage can vary widely, but common choices include onions, carrots, bell peppers, shiitake mushrooms, and green beans. Seafood such as shrimp or squid can also be included. The ingredients are thinly sliced or julienned to ensure they cook evenly and quickly.

Preparation

To prepare kakiage, the chosen ingredients are mixed together and then coated in a light batter made from flour, water, and sometimes egg. The mixture is then dropped by spoonfuls into hot cooking oil and fried until golden brown and crispy. The finished kakiage can be served as is, or with a dipping sauce made from soy sauce, mirin, and dashi.

Serving

Kakiage is often served as a main dish over a bowl of rice or udon noodles. It can also be served as a side dish or appetizer. In some regions of Japan, kakiage is a popular topping for soba noodles.

See also

• Tempura
• Japanese cuisine
• List of deep fried foods

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