Kakiage

The lump being fried is shaped into disks,[lower-alpha 1][6] and the kakiage are sometimes described as a "pancake" of sorts.[2] It is also referred to as a type of "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: kakiageru (掻き上げる)).[11]

Kakiage maybe eaten with tentsuyu or tempura dipping sauce and grated daikon radishes,[8] or with seasoned salt,[9] just like any other type of tempura.

It may also be served as a kakiage 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 (tempura bowl) may also include a piece of kakiage among other tempura morsels.[13]

Kakiage may top a bowl of kakesoba (hot soba in broth) or udon.[7]

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

Another standard is using a type of small "scallops" called kobashira which are actually the adductor muscles of the bakagai or aoyagi clams (Mactra chinensis).[16][11]

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