The method for producing kaki-age according to the present invention includes the steps of: coating an ingredient with a crust material such that the proportion of the crust material, in terms of solid content, is within a range from 30 to 50 parts by mass per 100 parts by mass of the ingredient and subjecting the crust-material-coated ingredient to a heating treatment including deep-frying such that the moisture content of the final product is 10 mass% or less. The oil temperature in deep-frying is preferably from 135°C to 155°C inclusive. The heating treatment may include a hot-air drying treatment, and in that case, it is preferable to dry the deep-fried ingredients ( kaki-age ) with hot-air at a temperature within a range above 120°C and equal to or below 160°C.
