Kakiage Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl is topped with kakiage, a crisp fritter made with finely chopped shrimp and vegetables.
This Japanese rice bowl is topped with kakiage, a crisp fritter made with finely chopped shrimp and vegetables. The coating is savory and crisp while the inside stays tender, and the mildly sweet soy sauce goes well with the rice. It makes a satisfying lunch or dinner.
Japanese · 30 minutes to cook
Tips: Mix the batter briefly with cold water to keep the coating light and crisp.
Tips: Divide the kakiage into two portions instead of frying one large piece so it cooks through evenly.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 50 g
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Green beans — 3 pc
- Flour — 3 Tbsp
- Cornstarch — 1 Tbsp
- Cold water — 3 Tbsp
- Cooking oil for frying — 300 ml
- Dashi stock — 3 Tbsp
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp