kakiage
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, a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
Key facts
- Food.name
- Kakiage
- Food.image
- Kakiage tendon by chidorian.jpg
- Food.image_size
- 300px
- Food.caption
- Kaki age don (kaki age tendon)
- Food.serving_size
- 100 g
via Wikipedia infobox
~3 min read
Encyclopedic overview
11 sectionsContents
- General description
- Preparation
- Serving options
- Ingredients used in Japan
- Etymology
- History
- See also
- Explanatory notes
- Citations
- Footnotes
- Bibliography
, a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
== General description == thumb|300px|A kaki age soba (soba|tempura soba) thumb|300px|Kaki age udon
Excerpted from Wikipedia’s “kakiage” article, available under the CC BY-SA 4.0 licence.
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