‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced ingredients. When I cook Tempura, I almost always end up having some leftover batter. Then I make ‘Kakiage’ to use up the batter. This ‘Nattō & Parsley Kakiage’ is a very unique one. Nattō lovers would enjoy it.


2 to 3 Servings


1 cupful coarsely chopped Flat Leaf Parsley *softly packed
2 teaspoons Plain Flour
2 containers Nattō

Soy Sauce & Shichimi (Japanese Chilli Spice Mix) to serve

3 tablespoons Plain Flour
1 tablespoon Potato Starch OR Corn Starch
1/2 Egg *about 2 tablespoons
1 tablespoon Water *OR add extra 1 tablespoon Egg

  1. Combine all Batter ingredients in a mixing bowl. *Note: You can use your leftover Tempura Batter instead.
  2. Mix Nattō with sauce and mustard that should be included in the container.
  3. Add 2 teaspoons Plain Flour to the coarsely chopped Parsley and mix to coat. Add the Parsley and Nattō to the batter, and mix to combine. The mixture would become slimy.
  4. Slide some bite-size clumps of the mixture into 160°C to 170°C oil and deep fry. Turn them over a few times. When nicely browned and crispy, transfer to a rack and drain the oil.
  5. Serve with Soy Sauce & Shichimi (Japanese Chilli Spice Mix).