Takiage

Takiage, more commonly called kakiage, is a Japanese tempura fritter made from a loose mixture of thinly sliced or shredded vegetables, and sometimes small seafood such as shrimp. The ingredients are lightly coated with a simple tempura batter and fried in hot oil until crisp, yielding a light, airy, irregular cluster rather than a uniform patty. Typical vegetables include onions, carrots, lotus root, burdock, bell pepper, and green beans; mushrooms and shiso can also be used. Small shrimp or squid are sometimes added for additional flavor and texture.

The batter for kakiage is usually a simple tempura mixture made with cold water and flour, and may include a light egg or other binding agent. Because the batter is kept slightly clumpy and the ingredients are mixed in loosely, the fritter develops a fractured, crisp surface when fried. The portion is dropped or spread into hot oil and fried until golden brown, then drained.

Kakiage is commonly served as part of a tempura assortment or atop a bowl of rice as donburi (tendon) with a dipping sauce such as tentsuyu. It can be enjoyed on its own with a light soy-based dip, and regional variations may emphasize different vegetables or shrimp. The name combines a Japanese term meaning “scattered” (kaki) with the verb for frying (age).