Kakiage (Prawn and Vegetable Fritter) Rice Burgers

Kakiage (Prawn and Vegetable  Fritter) Rice Burgers

A tasty way to enjoy a hot-n-spicy soy sauce-based sauce.

Ingredients: Serves 3

Plain cooked rice
3 rice bowls worth
1 tablespoon
Soy sauce
1 tablespoon
Sesame oil
to taste
For the kakiage:
Shelled prawns
1 cup
String beans
as much as you prefer
1/2 (medium-sized)
Rice flour (Ready-mix tempura flour)
2/3 cup
1/2 cup (100 ml)
Oil for deep frying
as needed
For the sauce:
Soy sauce
3 tablespoons
2 tablespoons
1/2 tablespoon
1 tablespoon
Red chili pepper
to taste (optional)


1. Put rice in a bowl, add katakuriko and soy sauce, and mix with a spatula. With this mixture, mold the patties into the desired size. The photo shows 1 cm thick patties with 7 cm diameter.
2. Heat the sesame oil in frying pan and fry the firmly molded patties from Step 1, until evenly cooked.
3. Slice the kaki-age ingredients into 1 cm pieces. Whisk together rice flour, egg, and water batter and dredge the ingredients.
4. Next, deep fry the kaki-age fritters in 180℃ oil.
5. Combine the sauce ingredients in a small pot and simmer, taking care not to burn it.
6. Coat the kaki-age fritters in sauce and sandwich between rice buns, and serve.

Story Behind this Recipe

Since I love Mos Burger's seafood kakiage rice burgers, I created my own homemade version.