kakiage
English edit
Etymology edit
Borrowing from Japanese 搔き揚げ (kakiage).
Noun edit
kakiage (uncountable)
- tempura made with mixed vegetable strips, sometimes with shrimp or squid, and formed into small round fritters
- 2015 July 7, Florence Fabricant, “With Tempura Matsui, Fine Tempura Dining Arrives in New York”, in New York Times[1]:
- Chefs in Japan may vary the list, but it’s inevitably shrimp heads to start and kakiage to finish because shrimp are considered to be the marquee ingredient, the item by which tempura is judged. Mr. Matsui challenges himself to seal them in the sheerest possible coating so diners taste sweet, succulent seafood with a whisper of crispness.
Japanese edit
Romanization edit
kakiage