Kakiage

A tempura variety known as kakiage is distinguished by the use of flour and water, with the occasional addition of egg yolks, which creates a light coating and yields an incredibly crispy snack. Most commonly, it consists of thinly sliced vegetables such as carrots, onions, lotus roots, and sweet potatoes, but small pieces of seafood are also often used.

Coated ingredients are deep-fried until crispy, and the final result can be eaten on its own as a light main course that is typically served accompanied by dipping sauces. Alternatively, kakiage can be used as a topping for noodle or rice dishes.