Welcome to Japan, where culinary delights await at every corner!
One dish you must try during your visit is kakiage, a tasty tempura specialty that will leave your taste buds dancing.
In this blog post, we’ll introduce you to kakiage, explain what it is, how it’s made, and where you can enjoy this delicious treat.
Let’s dive in!
What kind of Japanese food is Kakiage?
Kakiage is a type of tempura, a popular Japanese dish made by deep-frying various ingredients in a light, crispy batter.
Unlike traditional tempura, which features individual ingredients dipped in batter, kakiage consists of multiple ingredients mixed together and formed into a fritter-like shape.
Ingredients:
Kakiage can include a variety of ingredients, typically vegetables and seafood.
Common vegetables used in kakiage include onions, carrots, sweet potatoes, and green beans.
Seafood options may include shrimp, squid, or fish.
The combination of ingredients gives kakiage its unique flavor and texture.
Preparation and Cooking Process:
The selected ingredients are thinly sliced or shredded into small pieces.
The ingredients are mixed together in a bowl, along with a small amount of tempura batter.
The mixture is then carefully dropped into hot oil for deep-frying.
The kakiage is cooked until it turns golden brown and becomes crispy.
Once cooked, the kakiage is removed from the oil and drained on paper towels to remove excess oil.
Where to Enjoy Kakiage?
Kakiage can be found in many Japanese restaurants and specialized tempura shops across the country.
Look for restaurants that serve tempura or izakayas, which are casual Japanese pubs known for offering a wide variety of dishes and drinks.
You may find kakiage listed on the menu as a separate item or as part of a tempura set meal.
You can also enjoy kakiage at udon and soba noodle restaurants.
Where to Enjoy Kakiage:
In addition to Japanese restaurants and specialized tempura shops, you can also find kakiage at udon and soba noodle restaurants throughout Japan.
Udon and soba are two popular types of Japanese noodles, and many of these establishments serve kakiage as a side dish or as a topping for their noodles.
Udon is a thick wheat noodle that is often served in a hot or cold broth.
When ordering udon, you can ask if they offer kakiage as an additional topping to enhance the texture and flavor of your dish.
The crispy kakiage complements the softness of the udon noodles and adds a delightful crunch to each bite.
Soba, on the other hand, is a thin buckwheat noodle that can be enjoyed hot or cold.
Like udon, many soba restaurants offer kakiage as a side dish or as a topping for their noodles.
The combination of the nutty flavor of soba and the crispy kakiage creates a wonderful contrast in taste and texture.
So, if you’re in the mood for a bowl of comforting udon or flavorful soba, keep an eye out for udon and soba noodle restaurants that serve kakiage.
It’s a great way to experience the deliciousness of kakiage while enjoying the unique flavors of these traditional Japanese noodles.
Note: While udon and soba restaurants may serve kakiage, it’s always recommended to check their menu or inquire with the staff to confirm its availability.
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