My first time seeing a kakiage tempura in the tendon scene! Since it reminded me of my fond memories with the one that comes in certain instant udon cups, I decided to give this tendon a try. Made of whitefish, silverfish, prawn and assorted vegetables, the tempura was a delight for the first few bites with the dashi dip successfully balancing the heaviness on the palate. But the greasiness and gelatness soon caught up and there was nothing the dashi dip could do to help, even when it was all poured over the tendon.