Kakiage with furikake is a delicious and popular Japanese dish. Kakiage refers to a type of tempura made with a mixture of various ingredients, typically vegetables, which are thinly sliced and deep-fried until crispy. Furikake, on the other hand, is a Japanese seasoning made with a combination of dried fish flakes, seaweed, sesame seeds, and other flavorful ingredients.

To make kakiage with furikake, you would typically follow these steps:

1. Prepare the kakiage batter: In a bowl, combine 1 cup of all-purpose flour, 1 cup of ice-cold water, and a pinch of salt. Mix the ingredients until you have a smooth batter.
2. Choose your vegetables: Kakiage can be made with a variety of vegetables such as onions, carrots, bell peppers, zucchini, and sweet potatoes. Slice the vegetables into thin, uniform pieces. You can also add small shrimp or other seafood if you like.
3. Heat the oil: Fill a deep pot or skillet with vegetable oil and heat it to around 350-375°F (175-190°C). The oil should be deep enough to fully submerge the kakiage.
4. Dip and fry: Dip the sliced vegetables into the kakiage batter, ensuring they are well-coated. Gently drop them into the hot oil, frying a few pieces at a time. Cook until the kakiage turns golden brown and crispy, which should take about 2-3 minutes.
5. Drain excess oil: Once the kakiage is cooked, remove it from the oil using a slotted spoon or wire mesh strainer. Place the kakiage on a paper towel-lined plate or a wire rack to drain any excess oil.
6. Sprinkle with furikake: While the kakiage is still hot, sprinkle it generously with furikake seasoning. The flavors of the seasoning will stick to the crispy exterior of the kakiage, enhancing its taste.
7. Serve and enjoy: Kakiage with furikake is best enjoyed immediately while still warm and crispy. It can be served as an appetizer, a side dish, or even as a topping for rice or noodles.

Remember, you can always adjust the ingredients and seasoning quantities to suit your taste preferences. Enjoy your kakiage with furikake!