Kakiage

The Japanese and Filipino cuisine have some things in common, this is because of the Japanese occupation of the Philippines that occurred between 1942 and 1945. While it’s not a great amount of time compared to the Spanish and American regime, it did mark its existence within our culture. In terms of cuisine it may not look evident as some you might have thought came from the Chinese or home grown.


Let’s talks about some of those dishes or food items starting with Mongo con hielo and halo-halo which was inspired by a Japanese shaved ice dessert called kakigori, the ingredients in these desserts was also a Japanese practice of preserving beans, by soaking them in a sugar syrup. Odong from Udon is another example and is popular in Baguio, Davao, and other parts of Mindanao. We also see the use of Miso in some of the Filipino dishes like Sinigang and Pesa, this one is definitely Japanese. Perhaps the most popular influence and you might have not notice it, an ingredient most of the Filipinos use on a daily basis, the vestin (MSG), yes Aji Na Moto is Japanese.

Today we will be making a dish that is most probably where ukoy got is influence from, the Kakiage, a pan-fried sliced vegetable with prawns, battered tempura style served with a savoury sweet dip made from dashi. A very crispy dish and its so good even kids who hates vegetable would love it.

Kakiage
 
Prep time
Cook time
Total time
 
Ingredients
Batter
  • ¾ cup flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 large egg yolks
  • 200 ml cold water
  • 2 tsp cooking sake
Kakiage
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 sweet potato, sliced
  • 15 pcs large shrimps, roughly chopped
  • 4 tbsp potato stacrch, to dust
  • 2 tbsp sesame oil
  • oil, for deep frying
Dipping Sauce
Instructions
  1. Heat up a wok with enough oil for pan frying.
  2. Prepare your dipping sauce by mixing all dipping sauce ingredients together. Set it aside.
  3. Prepare you batter by combining all batter ingredients together, no need to mix thoroughly lumpy is better. set it aside.
  4. In a mixing bowl combine all Kakiage ingredients together apart from the oil for deep frying. Combine the vegetables with the batter, do not mix thoroughly.
  5. Get a scoopful of the vegetables then place in the preheated wok. Fry until crispy and cooked, do it with the remaining batter and do not over crowd the wok.
  6. Place in a paper towel lined plates to get rid of excess oil then serve with the dipping sauce.

 


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