Kakiage
Kakiage is a classic Japanese dish consisting of a medley of thinly sliced vegetables—such as onions, carrots, sweet potatoes, and green beans—mixed into a light tempura batter and deep-fried into a crispy, lacy fritter. It's a popular side dish or appetizer in Japan, often found in bento boxes, tempura restaurants, and home cooking.
🍽️ Nutrition at a glance
Kakiage is relatively high in carbohydrates from the batter and vegetables, and its fat content comes from the frying oil. It provides dietary fiber, vitamins A and C from the vegetables, and offers a moderate calorie count, typically around 150-250 calories per serving depending on size and oil absorption.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 4 g |
| Carbs | 22 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 300 mg |
| Potassium | 180 mg |
| Vitamin C | 8 mg |
| Vitamin A | 60 µg RAE |
| Iron | 1.2 mg |
| Calcium | 30 mg |
| Vitamin B6 | 0.1 mg |
| Folate | 25 µg |
| Magnesium | 15 mg |
Per 1 piece (approx. 80-100 g) · estimated, varies by recipe
💡 What's interesting
Kakiage is a resourceful dish that traditionally uses up leftover vegetable scraps, embodying the Japanese principle of 'mottainai' (avoiding waste). Nutritionally, the mix of colorful vegetables offers a range of antioxidants, and the tempura technique aims for a light, crispy texture that contrasts with heavier fried foods.
AI estimate may be inaccurate · Terms