Hi Odelia, I'm not familiar with a sauce specifically for kakiage. Typically kakiage is either eaten with salt or with the dashi broth used for tempura. If that's what you're looking for, you can make the dashi broth from my agedashi tofu recipe: https://norecipes.com/agedashi-tofu/ and use that. Hope that helps!

Hi Dot, it's not exact but there is a button the the recipe card that says "Nutrition" that you can click to get approximate nutritional values for this.

Thanks DJ, I'm glad to hear this was helpful! Great idea using rice flour, since it has no gluten, you wouldn't need to worry about over mixing it. I'll give it a try sometime.

GENIUS counterintuitive reconstruction, as usual for Mr. Matsumoto. A bit of work frying tiny Greenland frozen (popcorn) shrimp, but turned out better than any tempura I can recall making--and by far. My toddlers virtually inhaled them (my toughest critics). I even let the frozen strip defrost in the flour out of curiosity and had zero problems. I use a Sodastream carbonator right before mixing, so that was easy and provided a great lift to the batter. We've gone off wheat (and gluten) altogether, so I was unsure how rice flour would work as a substitute. Too many new factors for me in this recipe to say for sure, but I wonder if the rice flour wasn't even better than wheat flour--perfect crispiness. Since gluten seems to be an enemy of good tempura, I wonder if I didn't stumble onto something here. Would certainly welcome any experts thoughts from Marc. Thanks again for making my life easier! Next stop: vegetable city with this new recipe =)

Hi Audrey, despite what home appliance makers may claim, they can't beat the laws of physics. An air fryer is just a compact convection oven that circulates air around the food to heat it up faster, but oil is always going to be more efficient at transferring heat than air. Deep fried foods get crisp by vaporizing the water in the batter which creates small pockets of air in the batter as it exits, puffing it up. An air fryer won't heat the batter up fast enough to achieve this. This is why they're better suited for "frying" things that are breaded (breadcrumbs already contain pockets of air) rather than battered.

Can I make this in an air fryer?

Hi Larry, good question. To be honest I've never tried it with rice flour, but I have used other alternative flours such as chick pea flour and gluten-free AP flour and they both worked (though the texture was a bit different), so I think rice flour should work as well.