🍤 Kakiage
Kakiage is a type of Japanese tempura in which thin strips of vegetables such as onion, carrot and burdock are mixed with small shrimp, bound with a light flour-and-egg batter and fried into crisp, lacy fritters. It is crunchy outside and tender inside. Kakiage is served on its own with salt, on top of rice as kakiage-don, or over udon and soba.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 onion, thinly sliced
- 1 carrot, cut into matchsticks
- 100 g small peeled shrimp
- 70 g flour
- 1 egg
- 120 ml ice-cold water
- Oil for deep-frying, salt
Method
- Mix the onion, carrot and shrimp in a bowl and dust with 1 tbsp of the flour.
- Whisk the egg with the ice-cold water, then briefly stir in the remaining flour; lumps are fine.
- Pour the batter over the vegetables and toss just to coat.
- Heat the oil to 170 °C. Slide in spoonfuls of the mixture, flattening them slightly, and fry for 2–3 minutes per side until crisp.
- Drain on a rack and serve hot with a pinch of salt.
How to make it lighter
- Deep-fried batter absorbs oil: drain fritters well on a rack and keep them thin and small.
- Use more vegetables and shrimp and less batter for a lighter fritter.
- Have one kakiage with a big bowl of plain broth or salad instead of over rice.
History
Kakiage developed alongside tempura, which grew popular in Edo-period Japan as street food. It is a thrifty way to use small pieces of vegetables and seafood and remains a standard topping in noodle shops today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →