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Agemono (Deep-Fried Dishes)
Deep frying involves cooking ingredients in oil which has been heated to a temperature
of 160-180 degrees centigrade. Tempura is perhaps the most representative example of
agemono dishes. Originally a foreign dish, it soon became totally Japanized. Deep-frying
first appeared in Japan in the Edo period (early 17th century) and is thus a relative
newcomer to the repetoire of Japanese cooking methods. The advantage of deep frying is
that cooking require less time preserving both flavor and nutrition.
œ@Tilefish Iridashi@œ


mServes 6n
@tilefish (amadai) 600 gms (1 fish)
@small sweet green peppers (ao-togarashi) 12
@monosodium glutanate 60 gms

1) Cut open tilefish using wakasa-biraki method and then salt. (Do not scale.)
2) When salt has penetrated the fish, dredge the portioned fish in flour. Allow
@the skin to remain wet so that when deep-fried the scales will stand up.
3) Align and skewer the peppers and cut off stems. Fry just long enough to
@bring out color.
4) Arrange fried fish and peppers on plate and garnish with salt.


„«Tilefish Iridashi„«Spring Vegetables Tempura„«Three-Color Prawn„«Fuki Yose„«




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