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Loading...Kakiage is a classic Japanese fritter-style tempura where finely chopped vegetables (and often a little shrimp) are bound in a feather-light batter and fried in small golden clusters. Served over a bowl of hot short-grain rice and drizzled with warm dashi-tsuyu sauce, this is a deeply comforting weeknight dinner that lets the season's produce shine.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield4 bowls
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 22 gFat
- 3.5 gSaturated Fat
- 86 gCarbs
- 5 gFiber
- 9 gSugar
- 18 gProtein
- 880 mgSodium
- 680 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 18 mgVitamin C
- 480 mcgVitamin A
Ingredients
For the rice
- 2 cups (400 g) short-grain Japanese rice
- 2 1/2 cups (600 ml) cold water
- 1/4 tsp salt
For the kakiage mix
- 1 small yellow onion, finely chopped (about 1 cup)
- 1 medium carrot, peeled and finely chopped
- 1 small sweet potato (150 g), peeled and finely diced
- 4 scallions, thinly sliced (white and light green parts)
- 6 small shrimp, peeled, deveined, and chopped
- 6 shiso leaves, stacked and thinly sliced
- 1 tsp grated fresh ginger
For the tempura batter
- 3/4 cup (95 g) cake flour
- 2 tbsp cornstarch
- 1 large egg yolk
- 3/4 cup (180 ml) ice-cold sparkling water
- Pinch of salt
- Neutral oil, for frying (about 4 cups)
For the dashi-tsuyu sauce
- 1 cup (240 ml) dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1/2 tsp grated ginger
For garnish
- 1 cup grated daikon radish, lightly squeezed
- 2 tbsp finely chopped scallions (green parts)
- 1 sheet nori, cut into thin strips
- 2 tbsp tenkasu (tempura crumbs), optional
Directions
- Rinse the rice in cold water until the water runs nearly clear, then combine with 2 1/2 cups water and salt in a rice cooker. Cook, then let rest 10 minutes before fluffing with a paddle.
- While the rice cooks, prepare the sauce: combine dashi, soy sauce, mirin, sugar, and ginger in a small saucepan. Bring to a gentle simmer over medium heat, stir to dissolve the sugar, then keep warm on low.
- In a large bowl, toss together the chopped onion, carrot, sweet potato, scallions, shrimp, shiso, and grated ginger. The mixture should be loose and varied; do not pack it down.
- Heat about 2 inches of oil in a heavy pot or deep skillet to 350°F (175°C). Line a tray with paper towels for draining.
- Make the batter just before frying: in a separate bowl, whisk the egg yolk and ice water, then sift in the cake flour, cornstarch, and salt. Stir with chopsticks just until combined, leaving a few small lumps; do not overmix.
- Working in small batches, scoop about 2 tablespoons of the vegetable mixture per fritter, lower it into the batter to coat, then gently slide into the hot oil using chopsticks or a slotted spoon. Fry 3-4 clusters at a time, about 2-3 minutes per side, until deeply golden and crisp. Drain on the paper-towel-lined tray and keep warm in a 200°F oven.
- To assemble, divide the hot rice among 4 wide bowls. Place 2-3 kakiage fritters on top of each rice mound. Spoon 2-3 tablespoons of the warm dashi-tsuyu sauce over and around the fritters, allowing some to soak into the rice.
- Top each bowl with a mound of grated daikon, a sprinkle of scallions, a few strips of nori, and a pinch of tenkasu if using. Serve immediately with extra sauce on the side.
Cook’s Notes
- Ice-cold liquid is non-negotiable for crispy tempura: chill the water with ice cubes and add the egg just before frying so the batter stays cold and lumpy.
- Fry in small batches and keep the oil at 350°F; if it drops too low the fritters absorb oil and turn greasy.
- Swap vegetables with the season: kabocha squash, green beans, corn kernels, or burdock root all work beautifully in place of sweet potato.
- For a vegetarian version, omit the shrimp and add 1/4 cup chopped shiitake mushrooms for an earthy depth.
- Serve immediately – tempura loses its signature crunch quickly, so time the frying to coincide with rice and sauce being ready.
