Amazing Japanese Deep Fry recipe (揚げ物)

When you come to Japan, I recommend you to eat not only sushi and tempura, but also other deep-fried foods.
They are a little unique.

Today, I introduce Japanese awesome deep-fried foods!

tempura
Tempura is never a “frits”!

The texture of tempura is not fluffy, but crispy!

Japanese never eat Tempura with ketchup or soy sauce!

I describe about tempura here.

Tatsutaage (竜田揚げ)

tatsuta

“Tatsuta” is the Tatsuta River in Nara Prefecture next Kyoto. “age” means deep-fry.

Along This river is known as a famous place for autumn colors.
Our ancients thought that this resembles the atmosphere of red-brown fried chicken in autumn leaves.

It seems that our ancestors only thought about food no matter what they saw…

This Tatsutaage is fried with potato starch.
The most common recipe is chicken or mackerel.

Tatsutaage recipe

tatsutaage

This recipe is chicken tatsuta by professional.

FYI: Ameba brog
Source: https://gamp.ameblo.jp/natumomo1205/entry-12169942069.html

Saba Tatsutaage recipe

This is made by marinating bite-sized mackerel in soy sauce and deep-frying them.

FYI: Nissui
Source: https://www.nissui.co.jp/recipe/00446.html

McDonald's original menu in Japan

There is a unique hamburger menu of  Japanese McDonald!

This menu name is the “Chicken Tatsuta”

It has cabbage and a little mayonnaise. One of the favorite dishes of the Japanese. You will definitely get addicted to it.

Source: Netlabo

Kara age (からあげ / 唐揚げ)

karaage (1)

There is the same menu among other eastern asia also.
Japanese deep-fried floured chicken usually has soy sauce and garlic flavor.

I will describe on another page about Karaage soon.

Karaage recipe

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FYI: Nadia
Source: https://oceans-nadia.com/user/230316/recipe/385287

Su age (素揚げ)

yasaichips (1)

“Su-age” means the deep-fry without breading or batter.

They are especially popular among women as healthy snacks instead of potato chips.
There are many vegetables kinds pumpkins, lotus roots, okura or so. The page icon photo is Tofu-su-age.

This brings out the flavor of each ingredient, but, there are no fish and meat.

Suage recipe

Atsuage (厚揚げ)

atsuage

This is called “Atsuage” is a deep-fried thick tofu with suage, is a typical uncooked food.

The basic recipe for Atsuage is to cook it for a couple of minutes on both sides. Top with chopped leeks, katsuobushi, grated ginger, and soy sauce.
This is a great snack for Sake!

Suage recipe

Agedashidofu (揚げ出し豆腐)

Agedashdofu is a dish of tofu dipped in potato starch or flour batter, deep-fried, and covered with dashi broth or other sauce.

In fact, Japanese people do not distinguish between these  tofu well. Hahaha

FYI: macaroni
Source: https://macaro-ni.jp/71296

Satsuma age (さつま揚げ / 薩摩揚げ)

satsumaage

Satsuma age is a deep‐fried minced fish and vegetables paste.”Satsuma” means an old name of Kagoshima prefecture.
I will introduce them later. Because there are so many kinds that I can not explain about them here!

Satsuma age recipe

Easy recipe!
Mix cod, grated yam, and potato starch in a food processor, then fry the mixture in a round with chopped carrots and edamame. That’s all.

FYI: macaroni
Source: https://macaro-ni.jp/94764

Korokke /Croquette (コロッケ)

croquette

A fried bread-crumbed food containing mashed potatoes, ground meats, and some vegetables.

It is a copy of the French “croquette”. There are many copies not only Japan, but also around the world! One of the recipes that has been loved in Japan since childhood.

Worcestershire sauce

Worcestershire sauce

I do not know why we usually eat with Worcestershire sauce not ketchup or soy sauce.

We eat with Worcestershire sauce only. Eating it with ketchup or soy sauce is just weird!

Kabocha korokke recipe

“Kabocha” means pumpkin.
We arrange pumpkins instead of potatoes. This is popular also among woman and kids!

FYI: OUCHI GOHAN
Source: https://ouchi-gohan.jp/2850/

Cream croquette recipe

Cream croquettes is made into croquettes with white sauce as the filling. We often make this cream with crab in it.

FYI: “One dish Masa-chan
Source: https://www.youtube.com/watch?v=xGBUqL4HYiA&t=9s

Fry (フライ)

This shrimp deep fry is called “Ebi-fry” in Japanese. “Fry” means deep-fry in Japan. not stir-fry.
So, we often confuse fry and deep-fry meanings. What we call “fry” is usually deep-fried with a batter like croquet.

We often eat vegetables, fishes or boiled quail eggs as same as croquette in lunch box, or dinner.

Kaki fry recipe

kakifurai

“Kaki” means oyster. Hiroshima and Iwate are famous for oysters in Japan. You can’t die without eating Japanese oysters!!

FYI: Shirogohan.com
Source: https://www.sirogohan.com/recipe/kakihurai/

Ebi fry recipe

“Ebi” means shrimp. We often do not use lobster but black tiger.

The Japanese style is to eat them with tartar sauce.

FYI: Kurashiru
Source: https://www.kurashiru.com/recipes/255bbdd7-7a45-4341-8b0a-724a0c3883d0

Tartar sauce for pro
FYI: Ruu no Ouchigohan
Source: http://ruuuuu.blog.jp/archives/27223573.html

Kushi age recipe

kushiage

“Kushi (串)” means skewer. Only meat is called “kushikatsu (串カツ)”, but fried vegetables, fish, and eggs are called “kushiage” to distinguish them.

Osaka is famous for its kushiage. It is eaten after being dipped in a unique sauce specially made for kushiage.

FYI: E-recipe
Source: https://erecipe.woman.excite.co.jp/detail/6980f3a7785b05afc87ae433d8a80bb6.html

Curry pan recipe

This food like a Russian Pirozhiki is called “Curry pan” in Japanese.  The idea of it came out from Russian food Pirozhki.

It’s one of the most popular cooked bread and Japanese love it!

FYI: TOMIZAWA
Source: https://tomiz.com/recipe/pro/detail/20160705160824?mode=view

Katsu (カツ)

tonkatsu

“Katsu” means the cutlets, and it has the same batter as croquette. 

Katsu rhymes as “win” and this is a lucky food! Therefore, Japanese often eat it before important negotiation or exam.

Tonkatsu recipe

“Ton” means pork. The pork cutlets is called “Tonkatsu(とんかつ)”

FYI: Delicious Web
Source: http://www.deliciousweb.jp/todaysrecipe/7530

Gyukatsu recipe

Gyukatsu

Gyukatsu! means beef cutlet. It has been popular in Japan recently. The secret is to fry the inside rare. We eat it with wasabi or salt.

FYI: Cookpad
Source: https://cookpad.com/recipe/5287419

Kyoto Katsugyu(勝牛)

katsugyu

Japanese tennis queen Ms. Naomi Osaka said she loves beef cutlets and always eats this Gyukatsu before match. She may be know here.
There are Toronto in Canada, Hong Kong, Taiwan, and Korea overseas.

This “Katsugyu” means “Win Beef“. Good fortune😊
There is in Dogenzaka, Shibuya. But this restaurant is from Kyoto.

Try go there!

Katsugyu (勝牛)
Source: https://gyukatsu-kyotokatsugyu.com/

Kushi katsu recipe

The home of kushikatsu(串カツ) is Osaka. They are eaten by dipping them into a sauce called “mud sauce”.

“Kushi” means skewered. There are various kinds of skewers kinds vegetables, quail eggs, or tofu. 

FYI: Global Pig Farm Co.
Source: https://hamukoubou.jp/recipe/recipe/955/

Katsudon recipe

In Japan, it is said that katsudon(かつ丼) and curry at soba-ya (Soba restaurant) are yummy. I don’t know why.

“Don” means a bowl of rice. If you had a leftover of pork cutlets, Try it out! It’s easy to cook in 15 min!

FYI: Cooking steadily
Source: http://www.ryori-kotsu.com/archives/71811491.html

Katsusand recipe

katsusand

The cutlets sandwich is called “Katsu sand”, a recipe for white bread with pork cutlet and shredded cabbage.

FYI: Kurashiru
Source: https://www.kurashiru.com/recipes/daac180b-4078-4b89-9483-ba1535475039

Japanese unique batter

kawariage

We have many kinds of unique of batter. These are called “Kawariage” It is also introduced in Tempura.

Rikyu age (利休揚げ)

rikyuuage

A fried food covered with sesame seeds. The name comes from that Sen no Rikyu, the founder of the Japanese tea ceremony, liked to use sesame seeds in his dishes.

FYI: Kirin recipe note
Source: https://recipe.kirin.co.jp/a01928.html

Arare age (あられ揚げ)

arareage

“Arare” means small sized rice crackers. The batter is made from “Bubu arare,” a colorful bite-sized rice cracker used. crunchy texture. 

FYI: Cookpad
Source: https://cookpad.com/recipe/2716415

Isobe age (磯部揚げ)

We call dried green lavers is mixed into the batter and deep fried, it is called “isobeage.” The word “isobe” means beach.

FYI: kantan recipe at home
Source: http://alldayrecipe.blog.fc2.com/blog-entry-215.html

Soumen age (そうめん揚げ)

Somen noodles cut into 1cm pieces, dipped in batter and deep fried. So crispy, So tasty!

FYI: Cookpad
Source: https://cookpad.com/recipe/4943637

Shinbikiko age (しんびき粉揚げ)

Shinbiki flour is glutinous rice that has been steamed, dried, crushed, and roasted. This poppable texture is unique!

FYI: Cookpad
Source: https://cookpad.com/recipe/912668

Why not the deep-fry party on weekend with your family or some friends?
These recipes are way easier than they look😘

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