Kakiage Recipe – Japanese Cooking 101 (2024)

FAQs

What is a kakiage in Japanese? ›

Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp).

A : Kakiage is a type of tempura. Tempura is typically characterized by its individual pieces of lightly battered seafood or vegetables however kakiage consists of various ingredients mixed together in a fritter-like form. It's still delicate and light like other tempura but is more substantial.

This vegetable tempura or Kakiage (かき揚げ) is a light and crispy Japanese fritter made with onions, carrots, green beans and mushrooms held together in a delicate matrix of tempura batter.

Tempura batter is made from three key ingredients: flour, egg, and cold water. The main difference between tempura batter and conventional batter is that tempura batter uses significantly less oil and no breadcrumbs. With Tempura batter, you'll get a delicate, crispy result that is lighter than conventional batter.

Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried.

Kakiage, which means "gathered and deep-fried" in Japanese, is a tempura made with sliced vegetables and sometimes seafood. This light and crispy tempura combines shrimp, onions, carrots and herbs and looks similar to a fritter.

Deep-fried tempura poses health risks due to acrylamide formation, weight gain, and disease risks. Opt for healthier alternatives like grilling or steaming, using whole-grain batters, or substituting veggies. Ramen can lead to high sodium intake, impacting blood pressure.

You've found yourself on a vegan recipe blog and only a wimp would kill a shrimp, so here we're doing Yasai (野菜 meaning vegetable) Kakiage to be specific. How do I serve it? Eat on its own as a snack with soy sauce or your favourite dip, or use as a sushi filling/nigiri topping.

The secret of the lightness of the tempura is all in the thermal shock: the batter must be worked (a little) in a metal bowl placed in a larger bowl full of ice. A similar rule must be also applied to the vegetables or fish you want to fry: better keep them in the refrigerator until the moment before cooking.

It is super light and airy, and these vegetables are coated with only a very thin layer of batter. Tempura is a popular Japanese dish, and usually consists of seafood, meat, and vegetables that are battered and deep-fried.

What oil is tempura cooked in? ›

Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil. Sesame oil is highly fragrant and adding a couple of tablespoons or more can add its perfume to your tempura. You can reuse the oil a couple of times.

Tempura sauce is a simple sauce made from only a few ingredients. It is light and clear, and a bit salty and sweet to taste. A bit of grated daikon (radish) gives it a special zip, making for a great accompaniment that won't overpower your tempura or weigh down its light-as-air batter.

Regardless of whether you decide to use a flour mix or to create your own batter, the key to nailing the perfect tempura batter is to use icy cold water. This slows down the formation of gluten to prevent the crust from absorbing too much oil and turning your tempura into heavy, fried food.

To make crispy tempura batter, use low-protein flour. It is low in gluten, a protein that negatively affects the texture of the batter. Cake flour is one of the best for making the batter. All-purpose flour works too, but not as well.

2. Keep the batter cold. Adding ice cubes to your tempura mixture will also slow the flour's absorption of water, since water can't be absorbed in its solid state.

A member of the brassica family, mizuna (Brassica rapa var. nipposinica) is also called Japanese mustard greens, California pepper grass, and spider mustard. While thought to have originated in China, mizuna has been grown in Japan for centuries. Mizuna means "water greens'' in Japanese.

Before eating, you say, Itadakimasu” (いただきます), which means Let's eat or Bon Appétit, and at the conclusion of your meal, you say Gochisosama (ごちそうさま), which means thanks for the delicious meal.

Kushikatsu is deep-fried, battered food on skewers - the perfect drinking food. Here's our list of recommended kushikatsu restaurants in Osaka. Kushikatsu refers to a genre of deep-fried, battered skewered food that you eat dipped in a thin, black, sweet-tangy sauce.

4. Tempura. If you enjoy crispy fried foods, then you will love tempura. Tempura are pieces or slices of meat, fish, and/or vegetables that have been covered in a special tempura batter and deep fried until they become crunchy and pale gold in colour.