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. |
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mServes 6n @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. |