Kakiage Tempura is a delightful Japanese dish featuring a medley of thinly sliced vegetables and sometimes seafood, bound together in a light, crispy tempura batter and fried into golden, lacy fritters. The term “kakiage” comes from the Japanese word kaki (to mix) and age (to fry), reflecting its nature as a mixed fritter. Unlike individual pieces of tempura, kakiage combines ingredients like carrots, onions, burdock root, and shrimp into a single, cohesive disc, offering a satisfying crunch and a burst of flavors in every bite. This dish is a popular choice in Japanese cuisine, often served as a standalone appetizer, a topping for udon or soba noodles, or even as a filling in a donburi rice bowl. The key to perfect kakiage lies in the balance of ingredients, a cold, airy batter, and precise frying to achieve that signature crispiness. In this recipe, we’ll guide you through creating authentic kakiage tempura at home, with tips to ensure your fritters are light, flavorful, and beautifully textured.
Ingredients (Serves 4-6, Makes 8-10 Kakiage Fritters)
For the Kakiage:
- 1 medium carrot, julienned into thin matchsticks
- 1 small onion, thinly sliced into half-moons
- 1 small burdock root (gobo), peeled and julienned (soak in water with a splash of vinegar to prevent browning)
- ½ cup green beans, trimmed and cut into 1-inch pieces
- 100g small shrimp, peeled and deveined (optional, for a seafood version)
- 1 tablespoon chopped mitsuba (Japanese parsley) or scallions (optional, for freshness)
- 2 tablespoons all-purpose flour (for dusting)
For the Tempura Batter:
- 1 cup all-purpose flour (or tempura flour, if available)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder (optional, for extra crispiness)
- 1 cup ice-cold sparkling water (or ice-cold water)
- 1 egg yolk (optional, for a richer batter)
- Ice cubes (to keep the batter cold)
For Frying:
- 2-3 cups neutral oil (e.g., vegetable, canola, or grapeseed oil) for deep frying
For the Tentsuyu Dipping Sauce:
- ¾ cup dashi (Japanese fish stock, or kombu dashi for vegetarian)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
- 1 teaspoon sugar
- Grated daikon radish (optional, for serving)
For Serving:
- Sea salt or matcha salt (optional, for sprinkling)
- Lemon wedges (optional)
- Steamed rice or soba noodles (optional, for a meal)
Equipment:
- Deep frying pan or pot
- Thermometer (for oil temperature)
- Slotted spoon or spider strainer
- Wire rack or paper towels (for draining)
- Mixing bowl (preferably metal, to keep batter cold)
- Chopsticks or whisk
- Small saucepan (for tentsuyu)
- Flat spatula or large spoon (for shaping kakiage)
Step-by-Step Recipe
Step 1: Prepare the Ingredients
Kakiage is all about the mix of vegetables and seafood, so prepping them properly ensures even cooking and a cohesive fritter.
- Slice the Vegetables: Julienne the carrot and burdock root into thin matchsticks (about 2 inches long). Slice the onion into thin half-moons, and cut the green beans into 1-inch pieces. For the burdock root, soak it in water with a splash of vinegar for 10 minutes to prevent browning, then drain and pat dry.
- Prep the Shrimp (Optional): If using shrimp, peel, devein, and pat dry with paper towels. Chop into small pieces (about ½-inch) to ensure they distribute evenly in the fritter.
- Combine Ingredients: In a large bowl, mix the carrot, onion, burdock root, green beans, shrimp (if using), and chopped mitsuba or scallions. Sprinkle 2 tablespoons of flour over the mixture and toss lightly to coat. This helps the batter adhere and binds the ingredients together.
- Dry Thoroughly: Ensure all ingredients are dry before mixing. Excess moisture can make the fritters soggy, so pat everything with a clean kitchen towel or paper towels if needed.
Pro Tip: Feel free to customize the vegetables based on what’s in season—try adding lotus root, sweet potato, or even shiso leaves for a unique twist.
Step 2: Make the Tentsuyu Dipping Sauce
Tentsuyu is the classic dipping sauce for tempura, offering a savory, umami-rich balance to the crispy kakiage.
- Combine Ingredients: In a small saucepan, mix ¾ cup dashi, 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake (if using), and 1 teaspoon sugar.
- Simmer: Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer for 1-2 minutes, then remove from heat.
- Cool and Serve: Let the sauce cool to room temperature. Serve in small bowls with grated daikon on the side (mix a small amount into the sauce for a refreshing contrast).
Pro Tip: For a vegetarian kakiage, use kombu dashi instead of traditional dashi to keep the dish plant-based.
Step 3: Prepare the Tempura Batter
The batter for kakiage should be light and airy, creating a delicate, crispy coating that holds the ingredients together without overpowering them.
- Chill Everything: Place a mixing bowl, flour, and sparkling water in the fridge for 15 minutes to chill. Add ice cubes to the sparkling water to keep it extra cold.
- Mix Dry Ingredients: In the chilled bowl, sift together 1 cup all-purpose flour, 1 tablespoon cornstarch, and 1 teaspoon baking powder (if using). The cornstarch adds crispiness, while baking powder gives a slight lift.
- Combine Wet and Dry: Just before frying, whisk 1 egg yolk (if using) into 1 cup ice-cold sparkling water. Pour this into the dry ingredients. Using chopsticks or a whisk, mix gently for 5-10 seconds—don’t overmix! The batter should be lumpy with some flour streaks. Overmixing creates a dense coating.
- Keep Cold: Place the batter bowl over a larger bowl of ice to keep it cold while frying. A cold batter ensures a light, crisp texture by preventing gluten development.
Pro Tip: The lumpy batter is key to kakiage’s signature lacy texture. If it gets too warm, add an ice cube to the mixture to cool it down.
Step 4: Heat the Oil
Frying at the right temperature ensures kakiage is crispy and not greasy. Kakiage typically fries at a slightly higher temperature than other tempura to set the fritter shape quickly.
- Heat the Oil: In a deep frying pan or pot, heat 2-3 cups of neutral oil to 350°F (175°C). Use a thermometer to monitor the temperature for consistency.
- Test the Oil: Drop a small bit of batter into the oil. If it sinks slightly, then floats with small bubbles, the oil is ready. If it sinks and stays at the bottom, it’s too cold; if it browns immediately, it’s too hot.
- Maintain Temperature: Fry in small batches to avoid overcrowding, which lowers the oil temperature. Adjust the heat to keep the oil around 350°F.
Pro Tip: Use a pot with high sides to minimize splatter, and never fill it more than halfway with oil for safety.
Step 5: Form and Fry the Kakiage
Kakiage requires a bit of technique to shape the fritters, but with practice, you’ll create beautifully round, lacy discs.
- Mix with Batter: Working in batches, take about ½ cup of the vegetable-shrimp mixture and place it in a small bowl. Drizzle 2-3 tablespoons of batter over the mixture, tossing lightly to coat. The batter should just hold the ingredients together—don’t drench it.
- Shape the Fritter: Use a large spoon or flat spatula to scoop the mixture. Gently slide it into the hot oil, shaping it into a rough disc (about 3-4 inches wide) as you lower it in. You can also use a metal ring mold or ladle to help shape the fritter: place the mold in the oil, add the mixture, press lightly, and remove the mold.
- Fry the Kakiage: Fry for 2-3 minutes on one side until light golden, then flip and fry the other side for another 1-2 minutes. The fritter should be crispy and golden brown, with the vegetables tender but not mushy. If using shrimp, ensure they’re fully cooked (pink and opaque).
- Remove and Drain: Use a slotted spoon or spider strainer to remove the kakiage from the oil. Place on a wire rack or paper towels to drain excess oil. Skim any batter bits from the oil between batches to keep it clean.
- Repeat: Continue forming and frying in batches, ensuring the oil returns to 350°F before adding the next fritter. Keep the batter cold by stirring in an ice cube if needed.
Pro Tip: For extra crispiness, double-fry the kakiage: fry at 340°F for 2 minutes, rest for 1 minute, then fry again at 360°F for 30 seconds.
Step 6: Serve the Kakiage Tempura
Kakiage is best enjoyed hot and fresh, with its crispy exterior and tender interior at their peak.
- Arrange the Kakiage: Place the fritters on a serving platter or individual plates. For a traditional touch, serve on a bamboo mat or in a woven basket lined with parchment paper to absorb any residual oil.
- Season Lightly: Sprinkle with a pinch of sea salt or matcha salt for a subtle flavor boost. Alternatively, serve with lemon wedges for a bright, zesty contrast.
- Serve with Tentsuyu: Pour the tentsuyu dipping sauce into small bowls and serve alongside the kakiage. Add a small dollop of grated daikon to the sauce for a refreshing, palate-cleansing effect.
- Optional Pairings: Serve as a standalone appetizer, or make it a meal by placing the kakiage over a bowl of steamed rice (kakiage don) or atop soba or udon noodles in broth. Pair with green tea, sake, or a light beer to complement the flavors.
Pro Tip: Serve immediately to maintain crispiness. If needed, keep fried kakiage warm in a 200°F oven for a few minutes while finishing the batch.
Serving Suggestions
Kakiage Tempura is versatile and fits many dining occasions, from a cozy dinner at 5:25 PM IST on May 15, 2025, to a festive gathering. For a complete meal, pair it with miso soup, a seaweed salad, or pickled vegetables. It’s also a fantastic topping for noodle dishes—try it with hot soba in a dashi broth for a comforting meal. Kakiage is traditionally eaten with chopsticks, dipping lightly into the tentsuyu to enhance the flavors without overpowering the fritter’s delicate crispiness.
Tips for Success
- Slice Thinly: Thin, uniform slices ensure even cooking and help the fritter hold together. Aim for matchstick-sized pieces for vegetables.
- Don’t Overmix the Batter: Lumps are essential for a light, lacy texture. Overmixing leads to a dense, heavy fritter.
- Control Oil Temperature: Consistent heat prevents greasy kakiage. If the oil drops too low, the fritter absorbs oil; if too high, it burns before cooking through.
- Customize Ingredients: Swap in seasonal vegetables like lotus root, sweet potato, or even small pieces of squid or scallops for variety.
Why Kakiage Tempura?
Kakiage Tempura is a celebration of texture and balance, combining the crunch of a perfectly fried batter with the tender, flavorful mix of vegetables and seafood. Its versatility makes it a favorite in Japanese cuisine, whether as a snack, topping, or main dish. On this Thursday evening in May 2025, there’s nothing better than gathering around a plate of hot, crispy kakiage with loved ones, dipping into tentsuyu and savoring the fruits of your frying labor.
So, heat up that oil, mix your batter, and fry up a batch of Kakiage Tempura that’s sure to impress. Share your creations in the comments or on social media—I’d love to see your golden fritters!
