Kakiage can be eaten as is, sprinkled with a little sea salt, or dipped in tentsuyu. I prefer the sea salt route because it lets you enjoy the crispness of the tempura batter, but if you want to have a dipping sauce, make my mentsuyu recipe and dilute it with water. Kakiage is also served in a bunch of other ways, such as a topping for udon or soba, served over a bowl of rice and drizzled with a savory-sweet sauce to make kakiagedon, served over rice and submerged with dashi to make kakiagechazuke, or stuffed into a bun to make kakiagesando.