Chunky Fish Sausage and Vegetable Kakiage Fritters

Chunky Fish Sausage and Vegetable Kakiage Fritters

Sausages, nagaimo, edamame... These are crunchy and fluffy fritters with 3 distinct textures to enjoy.

Ingredients: 2-4 servings

Fish sausage
2 sausages (170 g)
120 g net weight (about 10 cm of a large yam)
50 g net weight of the beans only
Tempura flour
5 tablespoons
Frying oil
as needed


1. Peel the Japanese yams, and cut into about 1 cm cubes. Cut the sausages into 1 cm cubes as well, boil the edamame, and remove from the pods.
2. Mix equal amounts of water (not listed) with tempera flour, and stir in all of the ingredients from Step 1.
3. Heat oil for frying in a pot, and use a spoon to drop in the mixture from Step 2. Using a strong medium heat, fry both sides until crispy while flipping back and forth.
4. Drain the grease, and arrange on plates.
5. Eat with ketchup or another sauce to taste.

Story Behind this Recipe

These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too.