Dish
Kakiage
Mixed Vegetable Tempura
Kakiage is made by mixing together a variety of vegetables and seafood such as shrimp or squid. The mixture is then coated in a tempura batter and deep-fried until crispy. This dish is high in protein and vitamin C.
Origins and history
Kakiage originated in Japan and is a popular dish in Japanese cuisine. It is often served in izakayas or Japanese-style pubs.
Dietary considerations
Kakiage is not suitable for those with seafood allergies or gluten intolerance.
Variations
Variations of kakiage include the use of different types of vegetables or seafood. Some recipes also call for the addition of spices or herbs.
Presentation and garnishing
Kakiage can be garnished with grated daikon radish or green onions.
Tips & Tricks
To make the tempura batter extra crispy, try using ice-cold water and mixing the batter quickly.
Side-dishes
Kakiage can be served as an appetizer or snack. It pairs well with soy sauce or ponzu sauce.
Drink pairings
Kakiage pairs well with sake or beer.
Delicious Kakiage recipes
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