# Kakiage

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***Kakiage*** or ***kaki-age*** (かき揚げ, 掻き揚げ *or* かきあげ), a [Japanese dish](/source/Japanese_cuisine), is a type of *[tempura](/source/Tempura)*. It is made by [batter](/source/Batter_(cooking))-dipping and [deep-frying](/source/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](/source/Scallops), shredded vegetables or a combination of such ingredients.

## General description

Kakiage is a type of [tempura](/source/Tempura) that uses small pieces of [seafood](/source/Seafood), or vegetable or both.

Sometimes the main ingredients are clumps of fish or [shellfish](/source/Shellfish) that are individually small,[1] or chopped into small pieces.[2]

The variety of seafood used include shrimp, mollusks like [scallop](/source/Scallop),[2] or fish,[3][1] and can be combined with vegetables such as onion or *[mitsuba](/source/Cryptotaenia)*.[4] The *kakiage* may also use [vegetarian](/source/Ovo_vegetarianism) ingredients such as [carrots](/source/Carrots), [burdock](/source/Burdock), or [onions](/source/Onions) chopped into [matchsticks](/source/Julienning)[5][6] or into bits.[1]

### Preparation

The lump being fried is shaped into disks,[a][6] and the *kakiage* are sometimes described as a pancake of sorts.[2] It is also referred to as a type of [fritter](/source/Fritter).[7][8]

The recipe may call for gently sliding the dollop of battered ingredients into hot oil,[6] and since it may try to break apart, a spatula may be used to hold it into place until the shape has set.[9] There is a modern-day implement being sold called a *kakiage* ring to assist in its cooking—a cylindrical, perforated sheet-metal mold on a handle.[10]

In traditional preparation, these small pieces breaking apart must be constantly "raked together" (Japanese: (掻き上げる, *kakiageru*)).[11]

### Serving options

Kakiage may be eaten with *tentsuyu* or tempura dipping sauce and grated [daikon](/source/Daikon) radishes,[8] or with seasoned salt,[9] just like any other type of tempura.

It may also be served as a *kakiage [donburi](/source/Donburi)* or *kakiage don*, which is a rice bowl dish with a piece of *kakiage* placed on top of steamed rice.[12][7] A *[tendon](/source/Tendon_(Japanese_cuisine))* (tempura bowl) may also include a piece of *kakiage* among other tempura morsels.[13]

*Kakiage* may top a bowl of [kakesoba](/source/Kakesoba) (hot [soba](/source/Soba) in broth) or [udon](/source/Udon).[7]

### Ingredients used in Japan

The *kakiage* typically uses a type of shrimp called [*shiba ebi*|Metapenaeus joyneri|*shiba ebi*](/source/Metapenaeus_joyneri) (*[Metapenaeus](/source/Metapenaeus)* spp.), whereas the individual whole shrimp tempura commonly uses both the *shiba ebi* and *saimaki ebi* (juvenile [kuruma ebi](/source/Kuruma_ebi)).[14][15]

Another standard is using a type of small "scallops" called [*kobashira*|kobashira|*kobashira*](/source/Kobashira) which are actually the [adductor muscles](/source/Adductor_muscles_(bivalve)) of the *bakagai* or *aoyagi* clams (*[Mactra chinensis](/source/Mactra_chinensis)*).[16][11]

*Kakiage* using fresh [sakura shrimp](/source/Sakura_shrimp) are usually offered in the vicinity of [Suruga Bay](/source/Suruga_Bay), [Shizuoka Prefecture](/source/Shizuoka_Prefecture) where these are caught,[17] although some recipes may call for the dried sakura shrimp which are more widely available.[18]

## Etymology

The *kakiage* is so-named because one "mixes up" (かき混ぜる, *kakimazeru*) the ingredients before they are fried, or so it has been claimed, e.g., by the tempura chef and proprietor of [Tenkichi](/source/Tenkichi) in [Yokohama](/source/Yokohama).[19]

Scholar [Ikeda Yasaburō](/source/Ikeda_Yasabur%C5%8D) also introduces the same etymology, anecdotally quoting another tempura chef.[b][20]

## History

[*Morisada mankō*|Morisada mankō|*Morisada mankō*](/source/Morisada_mank%C5%8D) (written 1837–1853) stated that the tempura offered at soba noodle shops at the time used [*shiba ebi*|Metapenaeus joyneri|*shiba ebi*](/source/Metapenaeus_joyneri) shrimp[21] (*[Metapenaeus joyneri](/source/Metapenaeus)*). According to a [soba](/source/Soba) researcher, tempura soba was invented around the [Bunsei](/source/Bunsei) era (1818–1830), using the *shiba ebi* shrimp *kakiage* as topping.[22][23]

The former [shogun](/source/Shogun) [Tokugawa Yoshinobu](/source/Tokugawa_Yoshinobu) (1837–1913) was a regular customer at the tempura restaurant [Tenkin](/source/Tenkin), where he would order an especially large *kakiage*, served on a [Nabeshima](/source/Nabeshima_ware) plate.[24]

## See also

- [Japanese cuisine](/source/Japanese_cuisine)
- [List of Japanese dishes](/source/List_of_Japanese_dishes)
- [Crispy kangkóng](/source/Crispy_kangk%C3%B3ng)
- [Okoy](/source/Okoy)

## Explanatory notes

1. Rather than into balls or other shapes.

1. This chef was lecturing to a customer that the *kakiage* he ordered was not deep-fried *kaki*, which would be [kaki furai](/source/Kaki_furai).

## Citations

### Footnotes

1. Hosking, Richard (2015). ["kakiage"](https://books.google.com/books?id=Tg8dBAAAQBAJ&pg=PA64). *A Dictionary of Japanese Food: Ingredients & Culture*. [C.N. Potter](/source/C.N._Potter). p. 64. ISBN 9781462903436.

1. Kondo, Sonoko & Stoumen, Louis Clyde (1986). [*The Poetical Pursuit of Food: Japanese Recipes for American Cooks*](https://books.google.com/books?id=GYcbAQAAMAAJ). [C.N. Potter](/source/C.N._Potter). p. 174. ISBN 9780517556535.

1. Yamaguchi, Momoo & Kojima, Setsuko (1979). ["kaki-age"](https://books.google.com/books?id=v44JAQAAIAAJ). *A Cultural Dictionary of Japan*. Japan Times. p. 95. ISBN 9784789000949.

1. Nabeko ナベコ (2019-03-18), ["Tendon Tenya 'kakiage tendon' fukkatsu"](https://weekly.ascii.jp/elem/000/000/426/426705/), *Shūkan Ascii*

1. Ono & Salat (2013), p. 124.

1. Hashimoto (2016), p. 98.

1. Ono & Salat (2013), p. 121.

1. Hara, Luiz (2018). ["Kakiage"](https://books.google.com/books?id=z_RyDwAAQBAJ&pg=PA192). *The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking*. Quarto Publishing. p. 192. ISBN 9781781318836.

1. Matsuhisa, Nobu & Edwards, Mark (1986). [*Nobu West*](https://books.google.com/books?id=wPMvfj0W7isC&pg=PA100). [C.N. Potter](/source/C.N._Potter). p. 100. ISBN 9780740765476.

1. Hirose, Takayo 広瀬敬代 (2017-02-14). ["Hanahiraku onion ni shokunin-waza kakikage agemono senyō dōgu 4sen"](https://style.nikkei.com/article/DGXMZO12736870Z00C17A2000000/) [From blooming onion to craftsman skill kakiage: selection of 4 deep-frying tools]. *Nikkei*

1. Sasakawa, Rinpū 笹川臨風 (1965). ["19 Mikaku sōmakuri 味覺總まくり"](https://books.google.com/books?id=STHUAAAAMAAJ). *Meiji sukigaeshi*. *Meiji bungaku kaikorokushū*. Chikuma Shobo. p. 160.

1. Hashimoto (2016), p. 117.

1. Snyder, Garrett (2012-09-18). ["46: Edomae Tendon Bowl at Hannosuke"](https://www.laweekly.com/restaurants/46-edomae-tendon-bowl-at-hannosuke-2374807). *LA Weekly*

1. Hosking (2015), p. 37.

1. (Okuyama 1972), p. 259:"シバエビ..クルマエビより味はやや落ちるが、付け焼き、煮もの、てんぶらのかき揚げ、酢の物など、利用法は多い (Shiba ebi.. slightly less tasty than kuruma ebi, but is marinade-broiled, braised, made into kakiage tenpura, etc., there are many uses)"; p. 119: "エビ.. シバエビは.. てんぷらに向く。クルマエビの小さいのをサイマキといい、てんぷら用 (ebi [shrimp].. shiba ebi.. is suited for tempura.. small-sized kuruma ebi is called saimaki and used for tenpura)".

1. Tada, Tetsunosuke 多田鉄之助 (1985). ["kakiage"](https://books.google.com/books?id=PGYxAQAAIAAJ). *Nihon daihyakka zensho 日本大百科全書*. Vol. 4. [Shogakukan](/source/Shogakukan). p. 876.

1. Noguchi, Takuro & Miyasako, Junko (2018-12-14). ["Shrimp fishing season scrapped amid depletion in Suruga Bay"](https://web.archive.org/web/20190709055146/http://www.asahi.com/ajw/articles/AJ201812140068.html). *Asahi Shimbun*. Archived from [the original](http://www.asahi.com/ajw/articles/AJ201812140068.html) on 2019-07-09. Retrieved 2019-07-09.

1. Itoh, Makiko (2013-05-24). ["Springtime beans aim for the sky"](https://www.japantimes.co.jp/life/2013/05/24/food/springtime-beans-aim-for-the-sky/#.XQMvJIj0nIU). *Japan Times*

1. Hara, Shigeo 原成男 (2005). [*Sake to namida to tenpura: Yokohama kōjitsu Tenkichi biyori*](https://books.google.com/books?id=ED6SWGJ9DtQC&pg=PA160). Kanagawa Shinbunsha. p. 160. ISBN 9784876453689.

1. Ikeda, Yasaburō 池田弥三郎 (1965-07-20). [*Watashi no shokumotsushi*](https://books.google.com/books?id=f3R2AAAAIAAJ). Kawade Shobo. p. 179.; reprint, Shinchōsha, [1980](https://books.google.com/books?id=GihOAQAAIAAJ), p. 244.

1. Kitagawa, Kisō 喜田川季荘 (1908), ["Ruijū kinsei fūzokushi: genmei Morisada mankōi"](http://dl.ndl.go.jp/info:ndljp/pid/991467/231), Vol. 2, Muromatsu, Iwao 室松岩雄 (ed.), Kokugakuin Daigaku Shuppanbu, p. 429

1. Niijima, Shigeru 新島繁 (1975), [*蕎麦入門*](https://books.google.com/books?id=iFzj8P3jf6YC&pg=PA115), 保育社, p. 115, ISBN 9784586503438

1. Iso, Naomichi 磯直道 (2006), [*Edo no haikai ni miru gyoshoku bunka*](https://books.google.com/books?id=hUBLAAAAYAAJ), Seizando shoten, p. 104, ISBN 9784425852314

1. Ikeda, Yasaburō 池田弥三郎 (1965-05-25). [*Ginza jūnishō*](https://books.google.com/books?id=-X8NAQAAMAAJ). Asahi Shimbunsha. p. 54.; also quoted in [Arisue Ken](/source/Arisue_Ken) et al., *Toshi no katsuryoku* 都市の活力, **2**, p. 603.

### Bibliography

- Hashimoto, Reiko (2016). [*Hashi: A Japanese Cookery Course*](https://books.google.com/books?id=GPfoCwAAQBAJ&pg=PA98). [Bloomsbury Publishing](/source/Bloomsbury_Publishing). pp. 98, 117. ISBN 9781472933133.
- Okuyama, Masuaki 奧山益朗 (1972). [*Mikaku jiten*](https://books.google.com/books?id=Y4_SAAAAMAAJ) (snippet). Tokyodo Shuppan. p. 141.
- Ono, Tadashi & Salat, Harris (2013). [*Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond*](https://books.google.com/books?id=WfaMDQAAQBAJ&pg=PA121). Ten Speed Press. pp. 121–124. ISBN 9781607743521.

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Adapted from the Wikipedia article [Kakiage](https://en.wikipedia.org/wiki/Kakiage) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Kakiage?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.