Japanese foods--Agemono

[torakris]

What are some of your favorite Japanese deep-fried foods (agemono)?

[Bigfoot]

Lotus root tempura -- mmm.

Quail egg kushikatsu.

[torakris]

One of my absolute favorites is tatsuta-age, deep fried chicked pieces first marinated in soy and ginger.

I have a wonderful recipe that calls for the pieces to be coated with whipped egg whites, a little time consuming but really wonderful!

McDonald's Japan also has a chicken tastuta sandwich that is my favorite.

the sandwich is #7:

http://www.mcdonalds.co.jp/sales/menu_f.html

EDIT oops wrong link!

Edited April 9, 2003 by torakris (log)

[Jinmyo]

Agedashi tofu.

Tempura mushrooms.

Actually, mushrooms just deep-fried without any coating, then splashed with shoyu/wasabi/mirin.

Tempura shrimp and the head and legs deep-fried on the side.

Edited April 9, 2003 by Jinmyo (log)

[torakris]

sometimes a great piece of tonaktsu just hits the spot.

A superkarket by my house sells pork tenderloin tonkatsu, the entire tenderloin a good 500-700 grams of it tonkatsu'd in one piece, wonderful! with a big glob of karashi on the side.............

[Jason Perlow]

Tonkatsu and Kushiagi.

Ebi and Oster Fry.

Any kind of tempura.

[anil]

Kushi (sp ?) However, in NYC, I enjoy katsudon @ an equivalent of a red-lantern place called Sapporo.

[Akiko]

I love tatsuta age, does the egg white make it even crispier?

[tissue]

Age nasu, with bonito flakes on them.

[SobaAddict70]

deep fried shrimp heads

agedashi tofu

almost any kind of tempura ESPECIALLY nori tempura (BUT NOT meat tempura -- chicken/fish/meat -- ewww, yuck)

Cheers,

Soba

[tonkichi]

croquette (potato, or curry)

ebi tempura

kaki-age

kaki (oyster) furai

adegashi tofu

pumpkin tempura

lotus root tempura

[tissue]

fried young gobo

[torakris]

I love tatsuta age, does the egg white make it even crispier?

no it doesn't make it crispier, actually it is a whole new flavor. I will try to post the recipe this weekend.

I too love kushi anything

and shiso tempura!

[torakris]

What else could you call this in English??

I love menchi katsu, with katsu in the title they do fall into the category of breaded and deep fried foods but they are more commonly seen grouped together with corroke (croquettes). My favorite ones (made at a local supermarket) combine the ground meat with lots of cabbage and this is the way I make them at home now.

Great article about menchi katsu plus a color step by step recipe, all in English!

http://web-jpn.org/nipponia/nipponia26/en/appetit/index.html

How do you eat your menchi katsu?

[dougery]

I love this topic, deep fried hamburger patties are my favorite!!

I like to make them by combining 1lb hamburger, 1-2 eggs, chopped yellow onion (I love the onions in this!), garlic, panko, salt and pepper.

Mix well, form into Patties, flour, egg wash, then panko and fry.

(I hope this is what you meant by how I like them).

I like to eat them with tonkatsu sauce, hot rice, chopped cabbage, cold sliced tomato's, sliced takuan, and a cup of hot green tea (Korean nori on the side would be nice as well).

PS, I like to add a dash of Tobasco to the tonkatsu sauce

Edited August 9, 2004 by dougery (log)

[smallworld]

What else could you call this in English??

Is 'minced meat cutlet' too literal?

I love these too, but only freshly made and piping hot. Once they're cooled down they're just lumps of greese.

On a cold winter day there's nothing better than stopping by the local niku-ya-san on the way home for one of their menchi katsu. Keeps me warm and is so satisfying.

[melonpan]

just had my first kabocha croquette... i know thats not exactly menchi, but it was certainly minced up good...

despite it being a stachy food breaded by starchy panko and then deep fried, i was quite surprised by how good it was. i only had one, but i could go for another right now!

yummmms!

i dont think ive seen menchi katsu before. ill have to pay closer attention!

i looked at the the step by step page... it doesnt look toooo hard to make. thank you for the link~~!

[Hiroyuki]

I like both types, hamburger patty type and 'kyabetsu tappuri' (full of cabbage) type. I usually eat mine in the same way as corokke - with tonkatsu sauce and a lot of shredded cabbage on the side.

[torakris]

just had my first kabocha croquette... i know thats not exactly menchi, but it was certainly minced up good...

despite it being a stachy food breaded by starchy panko and then deep fried, i was quite surprised by how good it was. i only had one, but i could go for another right now!

yummmms!

melon pan,

have you ever seen the corroke thread?

http://forums.egullet.org/index.php?showtopic=32088

[torakris]

I could really go for some tempura right now, especially sweet potato or kabocha.....

[torakris]

some hints for successful agemono:

http://www.bob-an.com/recipe/dailyjc/hints...mon/agemon.html

[kazuo]

Karei kara age

Tatami iwashii

Must second the recommendations for tempura gobo, agedashi dofu and atsuage.

[torakris]

Karei kara age

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karei karaage is one of my favorites to order at an izakaya:

http://www.hanasou.jp/hanasou-menu1-menu6-ryouri26.jpg

along with nankotsu age (deep fried chicken cartilage):

http://img.store.yahoo.co.jp/I/oukoku_1822_709660

[Hiroyuki]

I could really go for some tempura right now, especially sweet potato or kabocha.....

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Right now? Today?

Can't you just hold that craving until New Year's Eve?

Do you follow the custom of eating toshikoshi soba (year-passing buckwheat noodles) on New Year's Eve (together with some tempura or something)?

[Chef Shogun]

sometimes a great piece of tonaktsu just hits the spot.

A superkarket by my house sells pork tenderloin tonkatsu, the entire tenderloin a good 500-700 grams of it tonkatsu'd in one piece, wonderful! with a big glob of karashi on the side.............

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Oh man, some tonkatsu would be so sweet right now! Or better, katsu-karee. With lots of rice! Yes, I know it's 9 am. Why do you ask?