Deep Fried Steak and Onions

21Mar09

These deep-fried steak strips, coated with green onions and flour, would be great for a party appetizer, a dish on a buffet table, or a picnic. It’s made several hours in advance, and served at room temperature or chilled.

Filed under: Beef, Deep-Frying, Japanese Food   |  3 Comments
Tags: agemono, Japanese Cooking

Hito Kuchi Tonkatsu: Bite-Sized Pork Cutlets

16Mar09

This dish is a decorative version of tonkatsu, deep-fried pork cutlet. Tonkatsu (ton=pig, and katsu=cutlet) is a poplular dish that came to Japan through the Dutch influence in the late nineteenth century. Tonkatsu is so popular in Japan that there are even restaurants that serve only tonkatsu and similar items such as kushikatsu (bite-sized fried bits of pork and other things on a skewer).

Filed under: Deep-Frying, Japanese Food, Pork, Western Influenced food   |  2 Comments
Tags: agemono, Japanese Cooking, yoshoku

Kurimu Korokke: Creamy Croquettes

12Dec08

French influence is evident in these deep-fried dumplings, from the name (croquettes) to the béchamel sauce they are made of. Imagine how delicate and delicious fried white sauce is.

Filed under: Agemono, Deep-Frying, Fish and Seafood, Japanese Food, Western Influenced food   |  12 Comments
Tags: agemono, crab, croquettes, Japanese Cooking, Japanese Recipes

Miso-Marinated Beef in an Egg-White Jacket

21Oct08

This picture does not look elegant, but the meal was excellent! Mr. Tess came home later than usual and I was waiting to cook until he got home. I was beginning to worry, when he came in with an knee brace, saying the crutches were in the truck and no, he did not need them. He’d injured his knee! He got “comfortable” with his leg propped up. It was my turn to be the nurse (two years ago he took fabulous care of me when I broke my ankle)—but he kept getting up to put beer in the freezer, to get ice for his knee… Anyway, I brought him a glass of water, and pulled out a little table to put it on. He was trying not to limp as he left for work this morning…

Filed under: Beef, Deep-Frying, Eggs, Japanese Food   |  4 Comments
Tags: agemono, Japanese Recipes

Crisp Tofu Cubes in Tempura Sauce

16May08

Fried tofu cubes served with dipping sauce is classic Japanese food, eaten at home, in restaurants, or in bars. It can be a snack, a part of a meal, or an appetizer. Imagine: crisp on the outside, smooth inside. Below is the recipe with a basic sauce, but this time I made it with a different sauce: garlic pickled in kombu and shoyu.

Filed under: Deep-Frying, Japanese Food, Tofu   |  7 Comments
Tags: agemono, Japanese Recipes