Kakiage (かき揚げ) is a beloved Japanese tempura dish made by combining thinly sliced vegetables and, often, small pieces of seafood into a light tempura batter before deep-frying everything into a crispy, golden fritter. Unlike traditional tempura, where each ingredient is fried separately, Kakiage brings multiple ingredients together in one flavorful, crunchy patty.

Commonly served over steamed rice as Kakiage Don (Kakiage Rice Bowl) or alongside hot or cold soba and udon noodles, Kakiage is a comforting and versatile dish enjoyed in homes, tempura restaurants, and noodle shops throughout Japan.

What is Kakiage?

Kakiage is a type of Japanese tempura in which finely cut vegetables—such as onions, carrots, burdock root, and green beans—are lightly coated in tempura batter and fried together. Many versions also include shrimp, scallops, or squid to add sweetness and extra umami.

The result is a delicate fritter with a crisp exterior, tender vegetables, and a light, airy texture that showcases the natural flavors of the ingredients.

Preparation Time

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 4

Ingredients

For the Kakiage

  • 1 medium onion, thinly sliced
  • 1 large carrot, cut into thin matchsticks
  • ½ cup burdock root (gobo), julienned (optional)
  • ½ cup green beans, thinly sliced
  • 100 g small shrimp, peeled and chopped (optional)
  • 2 tablespoons chopped scallions

Tempura Batter

  • 1 cup all-purpose flour
  • 1 large egg
  • 1 cup ice-cold sparkling water or ice-cold water
  • Ice cubes (to keep the batter chilled)

For Frying

  • Vegetable oil or canola oil

Tempura Dipping Sauce (Tentsuyu)

  • ½ cup dashi stock
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin

Garnishes

  • Grated daikon radish
  • Grated fresh ginger
  • Lemon wedges
  • Shichimi togarashi (optional)

Kitchen Equipment

  • Deep fryer or heavy-bottomed pot
  • Cooking thermometer
  • Mixing bowls
  • Chopsticks
  • Slotted spoon
  • Wire rack
  • Paper towels

Step 1: Prepare the Ingredients

Slice all vegetables into thin, even strips.

Pat the vegetables and shrimp dry with paper towels.

Combine the vegetables, shrimp (if using), and scallions in a large bowl.

Lightly dust the mixture with 1 tablespoon flour to help the batter adhere evenly.

Step 2: Prepare the Dipping Sauce

In a small saucepan, combine:

  • Dashi stock
  • Soy sauce
  • Mirin

Bring to a gentle simmer for 2–3 minutes.

Keep warm until ready to serve.

Step 3: Make the Tempura Batter

Lightly beat the egg in a bowl.

Add the ice-cold sparkling water.

Gradually stir in the flour using chopsticks until just combined.

Do not overmix. A few lumps are perfectly normal and help create a lighter batter.

Keep the batter chilled over ice.

Step 4: Form the Kakiage

Add enough batter to lightly coat the vegetable mixture.

Do not use too much batter—the vegetables should still be clearly visible.

Using a large spoon or ladle, scoop portions of the mixture into loose mounds.

Step 5: Fry the Kakiage

Heat the oil to 170–180°C (340–355°F).

Carefully slide each mound into the hot oil.

Fry for 3–5 minutes per side until golden brown and crispy.

Turn once during cooking.

Remove with a slotted spoon and drain on a wire rack.

Step 6: Serve

Serve the Kakiage immediately while hot and crisp.

Accompany with:

  • Warm tentsuyu dipping sauce
  • Grated daikon
  • Grated ginger
  • Lemon wedges

Alternatively, place the Kakiage over steamed rice or serve alongside soba or udon noodles.

Chef's Tips

  • Slice the vegetables thinly and evenly for consistent cooking.
  • Keep the batter ice-cold for the lightest, crispiest texture.
  • Use only enough batter to bind the ingredients together.
  • Fry one fritter at a time if you're new to making Kakiage.
  • Maintain a steady oil temperature for even browning.
  • Drain on a wire rack rather than paper towels to preserve crispness.

Delicious Variations

Vegetable Kakiage

Prepare using only onions, carrots, burdock root, mushrooms, and green beans.

Shrimp Kakiage

Add chopped shrimp for a sweet seafood flavor.

Seafood Kakiage

Include shrimp, squid, scallops, and finely sliced vegetables.

Corn Kakiage

Mix sweet corn kernels with onions and scallions for a naturally sweet version.

Kakiage Don

Serve the fritter over steamed rice with a drizzle of sweet soy-based tendon sauce.

Kakiage Udon or Soba

Top a bowl of hot udon or soba noodles with a freshly fried Kakiage fritter.

Nutrition Information (Per Serving)

  • Calories: 340
  • Protein: 10 g
  • Carbohydrates: 34 g
  • Fat: 18 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 540 mg

Values are approximate and vary depending on the ingredients and amount of oil absorbed.

Best Side Dishes

Kakiage pairs wonderfully with:

  • Steamed Japanese Rice
  • Udon Noodles
  • Soba Noodles
  • Miso Soup
  • Seaweed Salad
  • Pickled Vegetables (Tsukemono)
  • Edamame
  • Green Tea

Storage Tips

Kakiage is best enjoyed immediately after frying while the coating is crisp. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in an oven or air fryer at 180°C (350°F) for 5–8 minutes to restore crispness. Avoid microwaving, as it softens the batter.

Frequently Asked Questions

What is the difference between Kakiage and regular Tempura?

Regular tempura fries each ingredient separately, while Kakiage combines multiple vegetables and sometimes seafood into a single crispy fritter.

Why should the batter remain cold?

Ice-cold batter slows gluten formation, creating the light, delicate texture that authentic Japanese tempura is known for.

Can I make Kakiage without seafood?

Yes. A vegetable-only version is traditional and equally delicious.

Which vegetables are commonly used?

Onions, carrots, burdock root, green beans, mushrooms, corn, sweet potatoes, and scallions are all popular choices.

Can I prepare Kakiage in advance?

You can slice the vegetables ahead of time, but mix the batter and fry just before serving to ensure maximum crispness.

Final Thoughts

Kakiage is a wonderful example of Japanese comfort food, combining fresh vegetables and optional seafood in a light, crispy tempura fritter that's full of texture and flavor. Whether enjoyed with tentsuyu dipping sauce, served over rice as Kakiage Don, or paired with hot soba or udon noodles, this versatile dish offers a delicious taste of traditional Japanese cooking. Simple, satisfying, and beautifully crisp, Kakiage is a recipe you'll enjoy making again and again.