Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.

Kakiage is a type of tempura that uses small pieces of seafood, or vegetable or both.

Sometimes the main ingredients are clumps of fish or shellfish that are individually small, or chopped into small pieces.

The variety of seafood used include shrimp, mollusks like scallop, or fish, and can be combined with vegetables such as onion or mitsuba. The kakiage may also use vegetarian ingredients such as carrots, burdock, or onions chopped into matchsticks or into bits.

The lump being fried is shaped into disks, and the kakiage are sometimes described as a "pancake" of sorts. It is also referred to as a type of "fritter".

The recipe may call for gently sliding the dollop of battered ingredients into hot oil, and since it may try to break apart, a spatula may be used to hold it into place until the shape has set. There is a modern-day implement being sold called a kakiage ring to assist in its cooking—a cylindrical, perforated sheet metal mold on a handle.

In traditional preparation, these small pieces breaking apart must be constantly "raked together" (Japanese: kakiageru (掻き上げる)).

Kakiage may be eaten with tentsuyu or tempura dipping sauce and grated daikon radishes, or with seasoned salt, just like any other type of tempura.