19 Japanese Kakiage Recipe Prepare To Be Amazed!

Published on: Mar 25, 2024

Kakiage is a popular Japanese dish that has gained international recognition for its unique and delicious flavors. This traditional recipe consists of thinly sliced vegetables and seafood, lightly battered and deep-fried to crispy perfection. While it may seem like a complicated dish to make, with the right ingredients and techniques, you can easily recreate this beloved Japanese delicacy in the comfort of your own home.

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Japanese Kakiage Tempura

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Kakiage tempura is a popular Japanese dish that consists of a mixture of vegetables and seafood deep-fried in a light and crispy batter. The key to making a delicious kakiage tempura is to have a variety of vegetables and seafood, such as shrimp, squid, and scallops, and to fry them quickly at a high temperature.
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Corn Kakiage Fritters (Japanese Fresh Corn Tempura)

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Japanese Rice Balls Onigiri

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Yakitori (Japanese Grilled Chicken)

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Katsudon Japanese Pork Cutlet and Egg Rice Bowl

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Japanese Sweet Potato Okonomiyaki

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Ingredients You Will Need

Vegetables

To make the perfect kakiage, you will need a variety of fresh vegetables. Some popular options include carrots, onions, green beans, bell peppers, and potatoes. These vegetables add a delicious crunch and texture to the dish, making it both satisfying and nutritious.

Seafood

In addition to vegetables, kakiage also typically includes some type of seafood. Shrimp and squid are commonly used, but you can also use other seafood such as crab or scallops. Make sure to use fresh seafood for the best results.

Batter

A key element in making kakiage is the batter. It is important to use a light and crispy batter to achieve the perfect texture. Tempura flour is traditionally used to make the batter, but you can also use a mixture of flour, cornstarch, and baking powder for a similar effect.

The Process

Step 1: Prepare the Vegetables and Seafood

Start by thinly slicing the vegetables and seafood. Make sure they are all similar in size to ensure even cooking. You can also add in other ingredients like mushrooms or asparagus to add more flavor and variety to your kakiage.

Step 2: Make the Batter

In a mixing bowl, combine the tempura flour with ice-cold water. Mix until the batter is smooth and free of lumps. The batter should have a thin consistency, similar to that of pancake batter.

Step 3: Fry the Kakiage

Heat oil in a deep-fryer or large pot to 350 degrees Fahrenheit. Dip the vegetables and seafood in the batter, making sure to coat them evenly. Then, carefully place them in the hot oil and fry until golden brown. Do not overcrowd the fryer, as this can cause the kakiage to become soggy.

Step 4: Drain and Serve

Once the kakiage is crispy and golden, remove them from the oil and place them on a paper towel to drain any excess oil. Serve immediately with a dipping sauce of your choice, such as tempura sauce or ponzu sauce. In conclusion, making kakiage at home is not as daunting as it may seem. With the right ingredients and techniques, you can easily create this delicious and authentic Japanese dish. So why not give it a try and impress your family and friends with your homemade kakiage?
19 japanese kakiage recipe Prepare to be amazed!

Japanese Pork Katsu

yield: 4 total time: 35 minutes
4.8 Stars (5 reviews)
View Recipe

Ingredients

  • 1 tablespoon hot water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin or sake
  • 1 tablespoon worcestershire sauce
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot mustard
  • 4 pork cutlets about 1 1/2 lb. total
  • 1 egg
  • 2 tablespoons all purpose flour
  • 1 cup panko or plain fine dried bread crumbs
  • freshly ground pepper
  • salt
  • 1/4 cup corn oil
  • steamed rice for serving

Nutrition

  • Calories : 310 calories
  • Carbohydrate : 9 grams
  • Cholesterol : 105 milligrams
  • Fat : 20 grams
  • Fiber : 1 grams
  • Protein : 21 grams
  • SaturatedFat : 3 grams
  • Sodium : 650 milligrams
  • Sugar : 3 grams
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