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.
Japanese pork katsu is a delicious dish that features breaded and fried pork cutlets. The combination of crispy breading and tender pork makes for a mouth-watering meal. The secret to making the perfect Japanese pork katsu is in the breading. The traditional method involves dipping the pork in flour, egg, and panko breadcrumbs before frying it to golden perfection.
2of 20
Japanese Kakiage Tempura
Main Ingredients: Onion, Carrot, Sweet Potato, Shiso Leaves, Plain Flour
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.
Main Ingredients: Corncobs, Scallions, Peanut Oil, Cake Flour, Sparkling
If you love corn, then you have to try corn kakiage fritters. These fritters are made by mixing fresh corn kernels with tempura batter and deep-frying them until they are crispy and golden. The result is a delicious and addictive snack that is perfect for any occasion.
Japanese style pancakes, also known as hotcakes, are a popular breakfast dish in Japan. These pancakes are thicker and fluffier than traditional pancakes, and often have a hint of sweetness. They are typically served with butter, syrup, and sometimes fresh fruit for a delicious and satisfying breakfast.
Okonomiyaki is a savory Japanese pancake that is made with a variety of ingredients, including cabbage, pork, shrimp, and green onions. The name "okonomiyaki" literally means "grilled as you like it," and that is exactly what you can do with this dish. You can add your favorite toppings and sauces to make it truly your own.
Japanese cotton cheesecake, also known as souffle cheesecake, is a light and fluffy version of the classic cheesecake. It gets its name from its airy and delicate texture, which resembles cotton. This cheesecake is made with cream cheese, eggs, and a hint of lemon for a deliciously creamy and tangy flavor.
7of 20
Japanese Cucumber Salad (Sunomono)
Main Ingredients: English Cucumber, Salt, Sugar, Soy Sauce, Rice Vinegar
Sunomono is a refreshing Japanese cucumber salad that is perfect for hot summer days. It is made by thinly slicing cucumbers and marinating them in a sweet and tangy dressing made of rice vinegar, soy sauce, and sugar. The result is a crisp and flavorful salad that pairs well with any meal.
Ramen is a popular Japanese noodle dish that consists of wheat noodles served in a flavorful broth. While there are countless variations, the traditional ramen features a rich and savory broth, sliced pork, green onions, and a soft-boiled egg. It is a comforting and satisfying meal that is perfect for any time of day.
9of 20
Japanese Gyoza Dumplings
Main Ingredients: Napa Cabbage, Ground Pork, Garlic, Fresh Ginger
Gyoza are Japanese dumplings that are filled with a mixture of ground meat and vegetables and then pan-fried to crispy perfection. These dumplings are typically served as an appetizer or side dish and are often accompanied by a dipping sauce made of soy sauce, vinegar, and chili oil.
10of 20
Japanese Rice Balls Onigiri
Main Ingredients: Cooked Rice, Umeboshi, Bonito Flakes, Soy Sauce, Mirin
Onigiri, also known as rice balls, are a staple in Japanese cuisine. These portable snacks are made by shaping rice into a triangle or ball and filling it with a variety of ingredients, such as salmon, tuna, or pickled plums. Onigiri are a convenient and tasty option for a quick meal or snack.
Udon noodle soup is a simple and comforting dish that features thick and chewy udon noodles served in a savory broth. The broth is usually made from a combination of soy sauce, mirin, and dashi, a Japanese stock made from seaweed and bonito flakes. Udon noodle soup can be customized with different toppings, such as vegetables, meat, or tofu.
Japanese eggplant, also known as nasu, is a versatile and delicious vegetable that is commonly used in Japanese cuisine. It has a mild and slightly sweet flavor and can be prepared in a variety of ways, such as grilling, pan-frying, or steaming. It is often used in dishes like tempura, stir-fries, and stews.
13of 20
Japanese Soba Noodles With Peanut Sauce
Main Ingredients: Soba Noodles, Unsalted Roasted Peanuts, Sesame Oil
Soba noodles are thin and chewy buckwheat noodles that are popular in Japanese cuisine. They are often served cold with a flavorful sauce, such as a peanut sauce. This dish is a perfect combination of textures and flavors, with the nutty and slightly sweet sauce complementing the earthy soba noodles.
14of 20
Yakitori (Japanese Grilled Chicken)
Main Ingredients: Skinless Chicken Thighs, Soy Sauce, Pure Maple Syrup
Yakitori is a popular Japanese dish that features skewered and grilled chicken. The chicken is typically marinated in a sweet and savory sauce made of soy sauce, sake, and mirin, and then grilled over an open flame. Yakitori is often served as an appetizer or paired with rice for a satisfying meal.
Zucchini, or courgette, is a popular summer vegetable in Japan. It is often used in stir-fries, tempura, and other dishes. Zucchini has a mild and slightly sweet taste and is a versatile ingredient that can be prepared in a variety of ways.
16of 20
Japanese Beef Steak
Main Ingredients: Garlic, Sugar, Soy Sauce, Sake, Water, New York Steaks
Japanese beef steak, also known as gyu steak, is a mouth-watering dish that is made from high-quality Japanese beef, such as wagyu or Kobe beef. The steak is typically marinated in a flavorful sauce and then grilled to perfection. It is a decadent and delicious meal that is perfect for special occasions.
17of 20
Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Main Ingredients: Boneless Pork Chops, Salt, Pepper, Flour, Egg, Panko
Katsudon is a popular rice bowl dish that features a deep-fried pork cutlet, egg, and onions served over a bed of rice. The pork cutlet is usually coated in panko breadcrumbs and cooked until crispy, then topped with a sweet and savory sauce and a soft-boiled egg. It is a hearty and satisfying meal that is perfect for lunch or dinner.
18of 20
Japanese Sweet Potato Okonomiyaki
Main Ingredients: Plain Flour, Baking Powder, Vegetable Stock, Eggs, Soy
Okonomiyaki can also be made with sweet potatoes for a unique and delicious twist on the traditional dish. The sweet potatoes add a natural sweetness and a vibrant color to the pancake. It is a great option for those who are looking for a healthier version of the classic okonomiyaki.
19of 20
Japanese Yaki Udon For Beginners
Main Ingredients: Udon Noodles, Sesame Oil, Garlic, Rice Vinegar, Pepper
Yaki udon is a popular Japanese stir-fry dish that features thick and chewy udon noodles, vegetables, and meat, all cooked in a flavorful sauce. This dish is easy to make and is a great option for beginners who are looking to try their hand at Japanese cuisine. It can be customized with your favorite ingredients and is a great way to use up any leftover vegetables in your fridge.
Japanese curry is a beloved dish in Japan that has been adapted from Indian curry. It is a thick and hearty stew made with a variety of vegetables and meat, and flavored with a blend of spices. Japanese curry is usually served over rice and is a favorite comfort food for many people.
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?
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2013__01__basque-lamb-stew-vertical-b-1200-ddbcbba9b06d475cb2fe6eb560ce27dd.jpg)
