Kakiage Tempura

Kakiage is a form of tempura in which small ingredients are mixed with batter and fried together, usually as a flat, round fritter. Thinly cut onion and carrot are familiar vegetables, sometimes joined by mitsuba and small shrimp. Flour and cold water bind the mixture; some batters include egg. The ingredients are kept together in the oil until the coating sets and becomes crisp.^[1][2]

Kakiage is served in tempura restaurants or over rice as kakiage-don, with a sauce based on dashi, soy sauce and mirin. It also tops soba and udon. Seasonal combinations can include small scallops, whitebait, bamboo shoots or broad beans, while freshly fried pieces can be eaten simply with salt.^[1]