Search results
Results From The WOW.Com Content Network
Karaage (唐揚げ, 空揚げ, or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch , and frying in a light oil.
Karaage – bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya ( 居酒屋 ) food, also often available in convenience stores. Nanbanzuke ( 南蛮漬け ) – marinated fried fish
Agemono (揚げ物): Deep-fried dishes Karaage (唐揚げ): bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya (居酒屋) food, also often available in convenience stores. Nanbanzuke (南蛮漬け): marinated fried fish.
Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps , pickled ginger, and green onion.
Deep-fried insects for human consumption sold at food stall in Bangkok, Thailand. Japanese tempura is a popular deep-fried food [42] that generally consists of battered and fried seafood and vegetables. Japanese deep-fried dishes, or Agemono, include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.
For premium support please call: 800-290-4726 more ways to reach us
Roman-style calamari) has the calamari rings covered in a thick batter, deep fried and served with lemon juice and mayonnaise or aioli. Traditionally in Cantabria and the Basque Country rabas are cut into straight strips rather than rings. [3] Battered and fried baby squid is known as puntillitas.
For premium support please call: 800-290-4726 more ways to reach us