‘Kakiage’ is a type of Tempura made with a variety of chopped OR thinly sliced Vegetables and Seafood. My favourite is Onion and Prawn ‘Kakiage’. The other day, I had a Kitchen accident and I had my face badly burned with hot oil. As I am still a little scared to use a lot of oil, I tried to pan-fry this ‘Kakiage’ just like cooking a pancake. It worked fine, cleaning up was easy, and the dish was yummy.


1 Serving


1 thick Spring Onions *OR 1/4 to 1/3 Onion
60 to 80g shelled and deveined Prawns
2 tablespoons Plain Flour OR Self-Raising Flour
1 small pinch Salt
1 Egg *OR 2 to 3 tablespoons Water
1 tablespoon Oil
1 serving Cooked Udon
1/2 cup ‘Mentsuyu’ Sauce *OR see ‘Method 1’

‘Mentsuyu’ Sauce
1/2 cup Water
1/3 teaspoon Dashi Powder
1 & 1/2 tablespoons Mirin
2 tablespoons Soy Sauce

  1. To make 1/2 cup ‘Mentsuyu’ Sauce, combine the ‘Mentsuyu’ Sauce ingredients in a saucepan and boil for a few minutes. See more details at ‘Mentsuyu’ recipe page. *Note: You can do this process using microwave. Place the ingredients in a heat-proof bowl OR jug, and bring to the boil, then set aside.
  2. Thinly slice Spring Onions diagonally. If you use Brown Onion, slice it very thinly, so that Onion can be cooked quickly. Cut Prawns into small pieces.
  3. In a mixing bowl, combine Flour and Egg (OR Water). Add Spring Onions and Prawns, and mix to combine.
  4. Heat Oil in a small frying pan over low heat, form a pancake and cook both sides until cooked through.
  5. Heat Cooked Udon Noodles in boiling water. When soft, drain, and place in a serving bowl.
  6. Place the ‘Spring Onion & Prawn Kakiage’ on the Udon Noodles, pour the ‘Mentsuyu’ Sauce, and enjoy.