Japanese Fried Dishes - Meats, Seafoods & Vegetable
Japanese Fried Chicken is all the rage in Japan. This simple looking dish is anything but: the chicken meat pieces, having been marinated with cooking wine, salt, sugar, ginger sauce, onion sauce, black pepper for a while, and then stirred with egg sauce and cornflour. It is then deep fried at about 170 degrees Celsius to ensure crispiness of the shell.
Tori Karaage is an appetising dish with its golden yellow colour and fresh lemon slices on the side. Yuhoki also provides sweet and sour sauce; the dipping sauce and lemon sauce all add to the flavouring of chicken pieces which are crispy on the outside but tender and juicy on the on the inside. If you prefer a lighter taste, you can eat the chicken pieces with the vegetables at the same time.
Tako karaage - Japanese Fried Octopus, is another favourite starter at Yuhoki. It is crispy on the outside, while its firmness and seafood flavouring is retained on the inside. You can squeeze onto it the juice from the accompanying lemon slice, adding to its delicious taste.
Last but not least, we are going to introduce to you Agedashi Tofu - Japanese Fried Tofu. According to Yuhoki’s chief chef, Agedashi Tofu is prepared differently to Tempura: firstly the tofu is covered in a layer of egg sauce, then it was dipped in low gluten flour and then immersed into hot oil, it is fried until its colour turns golden in the wok. The secret is the temperature of the oil, which cannot be too high as it directly affects the taste and texture of the tofu. Once removed from the wok, the tofu is sprinkled with seaweed and chives to complete the preparation.
Agedashi Tofu is served with a special dip sauce that is made from Bonito fish soup. With its crispiness on the outside and tenderness on the inside, its popularity is understandable. You might also like to try to Tofu Teriyaki bento, which is specially prepared for vegetarians and includes the avocado sushi. Japanese fried tofu is a dish that is highly recommended for vegetarians.
