kakiage
{{Short description|Japanese seafood dish}}
{{Italic title|reason=:Category:Japanese words and phrases}}
{{Infobox food
| name = Kakiage
| image = Kakiage tendon by chidorian.jpg
| image_size = 300px
| caption = Kaki age don (kaki age tendon)
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| serving_size = 100 g
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{{nihongo|Kakiage or kaki-age|かき揚げ, 掻き揚げ {{lang|en|or}} かきあげ|}}, a Japanese dish, is a type of
tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
General description
File:Tempura soba by shibainu at tachigui in Hatsudai, Tokyo.jpg)]]
Kakiage is a type of tempura that uses small pieces of seafood, or vegetable or both.
Sometimes the main ingredients are clumps of fish or shellfish that are individually small,{{r|hosking}} or chopped into small pieces.{{r|kondo&stoumen}}
The variety of seafood used include shrimp, mollusks like scallop,{{r|kondo&stoumen}} or fish,{{r|yamaguchi&kojima}}{{r|hosking}} and can be combined with vegetables such as onion or mitsuba.{{r|shukanascii-19-03-18}} The kakiage may also use vegetarian ingredients such as carrots, burdock, or onions chopped into matchsticks{{sfnp|Ono|Salat|2013|p=124}}{{sfnp|Hashimoto|2016|p=98}} or into bits.{{r|hosking}}
= Preparation =
The lump being fried is shaped into disks,{{Efn|Rather than into balls or other shapes.}}{{sfnp|Hashimoto|2016|p=98}} and the kakiage are sometimes described as a "pancake" of sorts.{{r|kondo&stoumen}} It is also referred to as a type of "fritter".{{sfnp|Ono|Salat|2013|p=121}}{{r|hara_luiz}}
The recipe may call for gently sliding the dollop of battered ingredients into hot oil,{{sfnp|Hashimoto|2016|p=98}} and since it may try to break apart, a spatula may be used to hold it into place until the shape has set.{{r|nobu}} There is a modern-day implement being sold called a kakiage ring to assist in its cooking—a cylindrical, perforated sheet metal mold on a handle.{{r|nikkei-17-02-14}}
In traditional preparation, these small pieces breaking apart must be constantly "raked together" (Japanese: {{nihongo||掻き上げる|kakiageru}}).{{r|sasakawa}}
= Serving options =
Kakiage may be eaten with tentsuyu or tempura dipping sauce and grated daikon radishes,{{r|hara_luiz}} or with seasoned salt,{{r|nobu}} just like any other type of tempura.
It may also be served as a kakiage donburi or kakiage don, which is a rice bowl dish with a piece of kakiage placed on top of steamed rice.{{sfnp|Hashimoto|2016|p=117}}{{sfnp|Ono|Salat|2013|p=121}} A tendon (tempura bowl) may also include a piece of kakiage among other tempura morsels.{{r|la-weekly}}
Kakiage may top a bowl of {{illm|kakesoba|ja|かけそば}} (hot soba in broth) or udon.{{sfnp|Ono|Salat|2013|p=121}}
= Ingredients used in Japan =
The kakiage typically uses a type of shrimp called {{illm|Metapenaeus joyneri{{!}}shiba ebi|ja|シバエビ}} (Metapenaeus spp.), whereas the individual whole shrimp tempura commonly uses both the shiba ebi and saimaki ebi (juvenile kuruma ebi).{{sfnp|Hosking|2015|p=37}}{{harvp|Okuyama|1972}}, p. 259:"シバエビ..クルマエビより味はやや落ちるが、付け焼き、煮もの、てんぶらのかき揚げ、酢の物など、利用法は多い (Shiba ebi.. slightly less tasty than kuruma ebi, but is marinade-broiled, braised, made into kakiage tenpura, etc., there are many uses)"; p. 119: "エビ.. シバエビは.. てんぷらに向く。クルマエビの小さいのをサイマキといい、てんぷら用 (ebi [shrimp].. shiba ebi.. is suited for tempura.. small-sized kuruma ebi is called saimaki and used for tenpura)".
Another standard is using a type of small "scallops" called {{illm|kobashira{{!}}kobashira|ja|小柱}} which are actually the adductor muscles of the bakagai or aoyagi clams (Mactra chinensis).{{r|ndhz}}{{r|sasakawa}}
Kakiage using fresh sakura shrimp are usually offered in the vicinity of Suruga Bay, Shizuoka Prefecture where these are caught,{{r|asahi-18-12-14}} although some recipes may call for the dried sakura shrimp which are more widely available.{{r|japantimes-13-05-24}}
Etymology
The kakiage is so-named because one "mixes up" {{nihongo||かき混ぜる|kakimazeru}} the ingredients before they are fried, or so it has been claimed, e.g., by the tempura chef and proprietor of {{illm|Tenkichi|ja|天吉}} in Yokohama.{{r|hara_shigeo}}
Scholar {{illm|Ikeda Yasaburō|ja|池田弥三郎}} also introduces the same etymology, anecdotally quoting another tempura chef.{{Efn|This chef was lecturing to a customer that the kakiage he ordered was not deep-fried kaki, which would be kaki furai.}}{{r|ikeda1965b}}
History
{{illm|Morisada mankō{{!}}Morisada mankō|ja|守貞漫稿}} (written 1837–1853) stated that the tempura offered at soba noodle shops at the time used {{illm|Metapenaeus joyneri{{!}}shiba ebi|ja|シバエビ}} shrimp{{r|morisadamanko}} (Metapenaeus joyneri). According to a soba researcher, tempura soba was invented around the Bunsei era (1818–1830), using the shiba ebi shrimp kakiage as topping.{{r|niijima}}{{r|iso}}
The former shogun Tokugawa Yoshinobu (1837–1913) was a regular customer at the tempura restaurant {{illm|Tenkin|ja|天金 (天ぷら)}}, where he would order an especially large kakiage, served on a Nabeshima plate.{{r|ikeda1965a}}
See also
{{portal|Food|Japan}}
Explanatory notes
{{notelist}}
Citations
=Footnotes=
{{Reflist|30em|refs=
{{cite dictionary|last=Hosking |first=Richard |author-link=Richard Hosking |title=kakiage |dictionary=A Dictionary of Japanese Food: Ingredients & Culture |publisher=C.N. Potter |year=2015 |url=https://books.google.com/books?id=Tg8dBAAAQBAJ&pg=PA64 |page=64|isbn=9781462903436 }}
{{cite book|last1=Kondo |first1=Sonoko |author-link=Sonoko Sakai |last2=Stoumen |first2=Louis Clyde |author-link2=Louis Clyde Stoumen |title=The Poetical Pursuit of Food: Japanese Recipes for American Cooks |publisher=C.N. Potter |year=1986 |url=https://books.google.com/books?id=GYcbAQAAMAAJ |page=174|isbn=9780517556535 }}
{{cite encyclopedia|last=Tada |first=Tetsunosuke 多田鉄之助 |author-link= |script-title=ja:かき揚げ |title=kakiage |encyclopedia=Nihon daihyakka zensho 日本大百科全書 |volume=4 |publisher=Shogakukan |year=1985 |url=https://books.google.com/books?id=PGYxAQAAIAAJ |page=876}}
{{cite book|last1=Matsuhisa |first1=Nobu |author-link=Nobu Matsuhisa |last2=Edwards |first2=Mark |author-link2= |title=Nobu West |publisher=C.N. Potter |year=1986 |url=https://books.google.com/books?id=wPMvfj0W7isC&pg=PA100 |page=100|isbn=9780740765476 }}
}}
=Bibliography=
{{Commons category|Kakiage}}
{{refbegin}}
- {{cite dictionary|last=Hashimoto |first=Reiko |author-link= |title=Hashi: A Japanese Cookery Course |publisher=Bloomsbury Publishing |year=2016 |url=https://books.google.com/books?id=GPfoCwAAQBAJ&pg=PA98 |pages=98, 117|isbn=9781472933133 }}
- {{cite dictionary|last=Okuyama |first=Masuaki 奧山益朗 |author-link= |title=Mikaku jiten |script-title=ja:味覚辞典 |publisher=Tokyodo Shuppan |year=1972|format=snippet|url=https://books.google.com/books?id=Y4_SAAAAMAAJ|page=141}}
- {{cite book|last1=Ono |first1=Tadashi |author-link= |last2=Salat |first2=Harris |author-link2= |title=Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond |publisher=Ten Speed Press |year=2013 |url=https://books.google.com/books?id=WfaMDQAAQBAJ&pg=PA121 |pages=121–124|isbn=9781607743521 }}
{{refend}}