Edamame Kakiage Bowl


Edamame Kakiage Bowl

This is one example of how you can enjoy your kakiage or tempura. You can also use this sauce (tentsuyu) as a dipping sauce for tempura and kakiage.



Tempura Sauce (tentsuyu)

  • 600ml (21lf oz) water
  • 3 tablespoons mirin
  • 1 1/2 teaspoons MSG-free dashi powder
  • 1/3 teaspoon salt
  • 3 tablespoons soy sauce

(see recipe for Corn, Onion and Edamame Kakiage recipe)

  • This meal is to be served with your favourite rice.
  • Brown rice (see the recipe from Brown Rice,Edamame and Ume Rice Ball)
  • Millet and amaranth rice (see the recipefrom Unagi Donburi)
  • Quinoa rice (see the recipe from Inari QuinoaSushi)


  • Shichimi tougarashi* (optional)


  1. Cook your favourite rice.
  2. Cook kakiage
  3. To make the tempura sauce, place all the sauce ingredients, except the soy sauce, ina small saucepan, bring to the boil and keep boiling for 1 minute.
  4. Turn off the heat and add soy sauce.
  5. Place cooked rice in a bowl then place in two pieces of kakiage.
  6. Pour the sauce all over the kakiage and rice.
  7. Tip: Some people like to dip the kakiage or tempura into the sauce first then put it on top of the rice. If you like to enjoy the crispy kakiage, pour the sauce just before serving.

Gluten-free option: Use tamari instead of soy sauce.

This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!



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