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Furai
Furai (フライ) is a form of ''yōshoku'' (Western-influenced Japanese cuisine) developed in the late 19th and early 20th century. The term refers to breaded seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of ''yōshoku'' known as '' katsu'' (cutlets). The main types of ''furai'' are: * Ebi furai (エビフライ, 海老フライ) - breaded shrimp * Kaki furai (カキフライ, 牡蠣フライ) - breaded oyster * Aji furai (アジフライ, あじフライ, 鰺フライ) - breaded Japanese horse mackerel They are usually served with shredded cabbage and/or shredded lettuce, Japanese Worcestershire sauce or tonkatsu sauce, and lemon. ''Furai'' differs from ''tempura'' in that the latter is fried in a light batter, rather than breading, and is typically served with tentsuyu. ''Tempura'' is generally classified as ''washoku Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed ...
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Ebi Furai
Fried shrimp is a seafood dish consisting of shrimp that is battered or breaded and then deep-fried or pan-fried. It is served in various cuisines around the world. The dish can be prepared using different coatings, such as seasoned flour, cornmeal, panko, or tempura batter. Popcorn shrimp Popcorn shrimp is the name of several small shrimp fritters. Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices, * pp281–283: Cajun popcorn with sherry wine sauce * pp283–284: Coconut beer shrimp with sweet and tangy dipping sauce where shrimps could also be used as a substitute for crayfish. Coconut shrimp Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, coated with grated coconut, and deep-fried. Internationally Japan There are two popular deep-fried prawn dishes in Japan, ''ebi tempura'' and ''ebi furai''. The difference is that tempura is never breaded, while breaded deep-fries are called ''furai, f ...
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