Kakiage is a kind of tenpura, a Japanese deep-fried dish, where several kinds of seafood and vegetables are deep-fried in batter. It is served on top of soba (buckwheat noodles) and udon (wide white noodles) or added to donburimono (a bowl of rice with food on top) such as tendon (tenpura rice bowl) and kakiage-don (deep-fried diced shrimp and vegetables over rice).
Kakiage in Tokyo indicates a mixture of shiba shrimp, pillaret (adductor of a surf clam), and mitsuba (Japanese honewort) deep-fried with sesame oil, but the combination of ingredients vary widely.
Sakura shrimps, chopped squid, Japanese icefish
Green onions, onions, carrot sengiri (small pieces or strips of vegetables)
Shirashime oil (refined canola oil), cooking oil