Vegetable Tempura (Kakiage): Crispy, Light, and Colorful

There’s something magical about the way tempura transforms simple vegetables into crispy, golden bites of heaven. One of my favorite versions of tempura is kakiage, a mixed vegetable tempura that brings together different flavors and textures into a delicious, crispy cluster.

Kakiage is a great way to enjoy a variety of vegetables, and it’s super easy to find in Japan. Whether you’re grabbing a quick bite at a street stall or enjoying it as a side in a traditional meal, kakiage’s light crunch and delicate flavors make it a must-try when visiting Japan.

What is Kakiage?

Kakiage is a type of tempura where thinly sliced vegetables are combined and fried together in a light, airy batter. You can get creative with the vegetables—carrots, sweet potatoes, onions, and green beans are classic choices, but feel free to add anything you like. The result is a golden, crispy medley of vegetables that’s both visually appealing and delicious.

The joy of kakiage is in its variety. Each bite gives you a mix of textures and flavors, with the sweetness of carrots, the soft crunch of onions, and the richness of sweet potatoes all blending together under that crispy batter.

Where to Try Kakiage in Japan

If you’re traveling to Japan and looking to experience authentic kakiage, you’ll be delighted to find it in various regions and eateries. Here are a few spots where you can savor this delicious tempura:

• Tempura Restaurants: In Tokyo, visit Tempura Tsunahachi in Shinjuku, a famous tempura restaurant where you can enjoy freshly made kakiage with a perfectly light batter. Known for its long history and top-quality ingredients, Tsunahachi has been serving tempura since 1923.

• Tendon Shops: If you want to experience kakiage in a more casual setting, try Tenya—a popular tendon chain where kakiage is served over a bowl of rice (ten-don). Tenya is budget-friendly and can be found in many locations across Japan, making it a great option for a quick yet satisfying meal.

• Kaiseki Ryori (Traditional Multi-Course Dining): For a more refined dining experience, try kakiage as part of a kaiseki meal in Kyoto. Kaiseki ryori often includes seasonal tempura, and you’ll find variations of kakiage made with the freshest local vegetables at places like Kikunoi or Gion Maruyama.

• Noodle Shops (Soba and Udon): In areas like Kamakura or Hakone, you’ll often find kakiage served as a topping for soba or udon noodles. One standout spot is Matsubaya in Asakusa, where kakiage is perfectly crisp and adds texture to a warm bowl of noodles, especially during the colder months.

• Street Food: If you’re exploring Japan’s markets, especially in places like Kyoto’s Nishiki Market or Tokyo’s Ameyoko Market, you might find vendors offering kakiage as part of their tempura selection. It’s the perfect grab-and-go snack as you wander through the bustling streets.