Kakiage Udon recipe - ingredients, nutrition and when to eat it
Kakiage udon is a bowl of warm udon topped with a crisp fritter made from onion, carrot, and shrimp.
Kakiage udon is a bowl of warm udon topped with a crisp fritter made from onion, carrot, and shrimp. The crunchy edges, tender noodles, and bonito aroma come together beautifully, making it perfect for lunch on a cold day or a satisfying dinner.
Japanese · 30 minutes to cook
Nutrition (per 787g serving): 609.3 kcal · protein 23.1g · carbohydrate 92.7g · fat 15.2g · sodium 995.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the fritter ingredients thoroughly dry so the batter does not become watery and the edges turn crisp.
Tips: Mix the batter only until the ingredients barely hold together. Overmixing will make the texture heavy.
Tips: Kakiage softens if left in the broth too long, so place it on top just before serving.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Shrimp — 50 g
- Onion — 35 g
- Carrot — 25 g
- Crown daisy — 15 g
- Flour — 20 g
- Cornstarch — 8 g
- Water — 380 ml
- Cooking oil — 1 Tbsp
- Dried kelp — 5 g
- Bonito flakes — 4 g
- Soy sauce — 2 tsp
- Mirin — 2 tsp
- Green onion — 10 g
- Sesame seeds — 1 tsp