Kakiage

Kakiage is a popular type of tempura in Japan.
Instead of frying individual ingredients separately, kakiage combines various finely chopped vegetables — and sometimes shrimp or squid — in a light batter and then fries them as a small patty until golden brown.

The result is a crispy tower full of color and flavor, with the vegetables and seafood perfectly balanced with the light tempura batter. Kakiage is often served as a side dish, on a bowl of rice (kakiage-don), or atop warm soba or udon noodles. As a snack, it is enjoyed with tentsuyu (dipping sauce) or simply with a pinch of salt.

To make tentsuyu: mix 120 ml hot water with 1 g dashi powder, 20 ml soy sauce, 20 ml mirin, 4 g sugar, and 3 g grated ginger.