Posted in The Wonders of Japanese Cuisine

On Kaki-age

It’s called kaki-age; as to whether that pertains to kaki as in persimmons or kaki as in oysters is something of a culinary misnomer. Well, at least in the Philippines, anyway, because neither ingredient is thrown into the mixture for these savory fritters.

Kaki-age is usually made with sliced sweet onions, carrots, grated squash, spring onions, and green beans all tossed in a bowl of tempura batter and dropped in generous dollops into a pan of bubbling oil. In some parts of Japan, bits of assorted seafood – shrimp, crab meat, squid, cuttlefish, and then some – are added to make it more savory. Local Japanese joint Teriyaki Boy has a spicy variant with pulverized red pepper in the batter and a hot dip made with soy sauce, shichimi togarashi, and chili oil is served on the side. However, such incendiary delights are not for me.

I prefer my kaki-age as one of a properly varied assortment of tempura atop a bowl of rice. However, on my low carb days, I also like it when it’s served as part of a selection of vegetable tempura (as seen in the little platter from Fukuya) above. There’s just something so satisfying about vegetables prepared and served in this manner.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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