"kakiage" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "ja",
        "3": "搔き揚げ",
        "tr": "kakiage"
      },
      "expansion": "Japanese 搔き揚げ (kakiage)",
      "name": "bor"
    }
  ],
  "etymology_text": "Borrowing from Japanese 搔き揚げ (kakiage).",
  "head_templates": [
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      "expansion": "kakiage (uncountable)",
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  "lang_code": "en",
  "pos": "noun",
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          "ref": "2015 July 7, Florence Fabricant, “With Tempura Matsui, Fine Tempura Dining Arrives in New York”, in New York Times",
          "text": "Chefs in Japan may vary the list, but it’s inevitably shrimp heads to start and kakiage to finish because shrimp are considered to be the marquee ingredient, the item by which tempura is judged. Mr. Matsui challenges himself to seal them in the sheerest possible coating so diners taste sweet, succulent seafood with a whisper of crispness.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "tempura made with mixed vegetable strips, sometimes with shrimp or squid, and formed into small round fritters"
      ],
      "id": "en-kakiage-en-noun-1nVlEGPc",
      "links": [
        [
          "tempura",
          "tempura"
        ],
        [
          "vegetable",
          "vegetable"
        ],
        [
          "strip",
          "strip"
        ],
        [
          "shrimp",
          "shrimp"
        ],
        [
          "squid",
          "squid"
        ],
        [
          "fritter",
          "fritter"
        ]
      ],
      "tags": [
        "uncountable"
      ]
    }
  ],
  "word": "kakiage"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "ja",
        "3": "搔き揚げ",
        "tr": "kakiage"
      },
      "expansion": "Japanese 搔き揚げ (kakiage)",
      "name": "bor"
    }
  ],
  "etymology_text": "Borrowing from Japanese 搔き揚げ (kakiage).",
  "head_templates": [
    {
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        "1": "-"
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      "expansion": "kakiage (uncountable)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        {
          "ref": "2015 July 7, Florence Fabricant, “With Tempura Matsui, Fine Tempura Dining Arrives in New York”, in New York Times",
          "text": "Chefs in Japan may vary the list, but it’s inevitably shrimp heads to start and kakiage to finish because shrimp are considered to be the marquee ingredient, the item by which tempura is judged. Mr. Matsui challenges himself to seal them in the sheerest possible coating so diners taste sweet, succulent seafood with a whisper of crispness.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "tempura made with mixed vegetable strips, sometimes with shrimp or squid, and formed into small round fritters"
      ],
      "links": [
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          "tempura",
          "tempura"
        ],
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          "vegetable",
          "vegetable"
        ],
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          "strip",
          "strip"
        ],
        [
          "shrimp",
          "shrimp"
        ],
        [
          "squid",
          "squid"
        ],
        [
          "fritter",
          "fritter"
        ]
      ],
      "tags": [
        "uncountable"
      ]
    }
  ],
  "word": "kakiage"
}