About Kakiage
Kakiage is a type of Japanese tempura made by mixing bite-sized pieces of vegetables, seafood, or other ingredients into a light flour-based batter and deep-frying them until golden and crispy. The combination of concentrated flavors and crunchy texture makes kakiage a popular topping for udon and soba noodles, a delicious addition to rice bowls, or even a satisfying snack to enjoy with drinks.
The name kakiage comes from the Japanese terms “kaki-mazeru” (to mix together) and “age” (fry). While similar dishes existed during the Edo period (1603–1868), the version we enjoy today is believed to have taken shape during the Meiji era. Kakiage is also thought to have originated as a clever way to use up leftover vegetables and seafood.
What makes kakiage special is its simplicity and versatility. It’s a great way to turn fridge leftovers into something delicious, making it a staple in many Japanese households. By changing up the ingredients, you can create endless variations—each with its own unique flavor and character.
30 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 /2 medium-sized onion (sliced)
- 1 /2 carrot (peeled)
- 3/4 cup and 1 tbsp. cake flour
- cooking oil ,as needed (enough to fill the pan 1 inch deep)
- a dash of salt & salt for plating
- A8 tbsp. cold water
- A1 egg yolk
INSTRUCTIONS
- 1
Pour cooking oil into the frying pan until it reaches a depth of approx. 1 inch. Heat the oil on medium to medium-high heat until it reaches a temperature of 340°F.
- 2
Thinly slice the onions and julienne the carrots. Mix together in a small bowl.
- 3
In a separate, medium-sized bowl, beat the egg yolk and cold water together with cooking chopsticks or a fork. Beat in the flour a little at a time until all the lumps disappear. Add carrots and onions, then mix until the batter evenly covers the vegetables.
- 4
Once the oil reaches 340°F, pour the batter into the oil and form 3-inch cakes. Gently shape the cakes, lightly pushing them back together if they begin to spread apart.
Allow the cakes to fry for one minute, then flip over and fry for an additional minute on the other side. Remove the tempura cakes one at a time and place on a cooling rack to remove excess oil. Lightly sprinkle with salt and plate, using tempura paper if available. Serve with a small dish of salt.
RecipeID
27
Tips & Notes
The vegetables used in this recipe are the most common variation of mixed-vegetable tempura, but crown daisy or potherb mustard (mizuna) are also often added to enhance the dish’s aroma.
Seasonal vegetables, shrimp, and scallops are also popular additions. Meat or poultry is almost never added to tempura.
・Using warm water will cause the flour to become gummy; use very cold water and keep the batter away from warm places to achieve a perfect, crispy tempura.
・When the batter hits the oil, it will begin to spread quickly, but there is no need to push the cakes back together immediately.
Shaping the tempura cakes slowly as if you are wafting air into them will yield cakes that retain their crispiness for longer.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.