Kakiage Tempura Donburi is one of the most delicious Japanese rice bowl dishes. Kakiage means rake (with something like bamboo rake) and deep fry. Kakiage is usually vegetables like onion, carrots, green beans and sweet potato all cut like sticks and then coated with Tempura batter and deep-fried. The action scoop or rake up the battered chopped vegetables means “Kaki” and "age" means deep-fry. Don is short for Donburi and Donburi means rice bowls. If you are interested in commonly used Japanese food terms check out my Chopstick Chronicles’ Understanding Japanese food terms post.
Kakiage is a very popular tempura dish in Japan. You can buy this ready-made Kakiage from almost any shops such as supermarkets, department stores underground floor deli's, convenience stores and of course at restaurants.
Kakiageis often eaten with a special Tempura dipping sauce called Tentsuyu. At my home back in Japan, my mom usually makes more than we can eat and then she uses the left over kakiage for making something else for lunch the next day.
Kakiage left overs can be used for Kakiage Udon soup, Kakiage Tempura donburi, Kakiage soba etc. I am going to show you how to make Kakiage Tempura donburi in this post.
You can use any vegetables you want, I usually use onion, carrot and sweet potato but it can vary depending on a person’s preference. I like the sweetness of sweet potato so I add sweet potato but some people use burdock or green beans, and you can even add some protein such as shrimp.
Kakiage itself is crispy and delicious, but the real hero of this dish is Tare (sauce). This sweet soy sauce tare can be used in any donburi dish. I will tell you the Japanese people’s secret golden ratio of ingredients: Soy sauce 3, Mirin 2 and Sugar 1.
So if you make this donburi dish with left over Kakiage, you can make delicious Japanese donburi dish for lunch in under 10 minutes if you already have rice cooked up in a rice cooker. Even if you start from scratch, this dish can be cooked in under 30 minutes. Why don’t you try this delicious Japanese Kakiage don for your next lunch!
For the Sauce: