Kakiage (ãÂâ¹Ã£ÂÂæšãÂâ) Kakiage is a type of tempura patty made out of a variety of julienned vegetables and seafood mixed together in tempura batter and deep fried. Kakiage may be served as an appetizer or side dish, or as a topping over rice or noodles. Tempura (天ã·ãââ°) are pieces of lightly battered, deep fried seafood and vegetables. Introduced to Japan during the 16th century by the Portuguese in Nagasaki, tempura has developed over the centuries into a popular Japanese dish both inside and outside of Japan. Tempura can be found in many types of restaurants across the country, where it is commonly served as a main dish, side dish or as a topping for tendon rice bowls, or udon and soba noodle dishes.
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