Agemono
(揚げ物, Japanese Deep-Fried Food)
In Japanese cuisine, the term agemono refers to any kind of deep-fried dishes, and includes the three basic frying techniques: suage, in which the foods are fried without a coating of flour or batter; karaage, a method where food is first coated in flour or arrowroot starch which preserves its natural water content and produces a crispy outer surface; and koromo-age, in which foods are coated in batter before frying, just like tempura dishes.
While koromo-age is most appropriate for seasonal fish, seafood and vegetables; suage technique is mostly used for frying freshwater fish, eggplant, green peppers and other vegetables whose color, texture and shape can be utilized to good effect.
Lastly, karaage is typically used for meat, most often chicken, and includes a variant called tatsutaage, where pieces of chicken are first marinated in a mixture of sake, soy sauce and sugar, lightly covered with arrowroot starch and then deep-fried. Read more
Also, there is the so-called furai or kawari-age (lit. different deep-frying), a relatively novel technique which came from the West - it refers to breaded and deep-fried foods. Agemono dishes are traditionally prepared in the so-called agemono nabe, a thick-bottomed pot made from either cast iron or heavy brass which ensures an even temperature of the oil during frying.
Agemono nabe is usually used in combination with metal-ended saibashi chopsticks, a net ladle or scoop called ami shakushi, and abura kiri, a special tool used to drain the excess oil after frying.
Types of Agemono
WHERE TO EAT The best Agemono in the world (according to food experts)
"This was excellent tempura, some of the best I have eaten. The batter was light and delicate and the ingredient quality high."
"For sheer in-your-face originality — and tempura of the highest order — Zezankyo is certainly worth that outlay."
"Among the numerous tonkatsu restaurants in Tokyo, what sets Katsukura apart is their consistency. Even though It has many branches around the city, the tonkatsu is always consistently good and reliable."
"Ten-ichi is a reminder that tempura doesn't have to be greasy and disgusting. Ten-ichi is a must visit; it is tempura done right."
"There's enough flavor and textural contrast between course to course that you don't stand a chance of getting bored."
"Tokyo’s temple to high-end tonkatsu (deep-fried pork cutlets) really is the finest in town."
"The savoury mizunasu is kept juicy, and the kamonasu is cooked slowly to draw out the flavour."
"We have to admit that the Japanese really know how to make good fried chicken – and especially Torikatsu Chicken in Shibuya. You have to look for this place as you wouldn’t just walk past it, but once you find it it’ll totally be worth it (after queuing for a bit – sorry!). Their menu is pretty simple: two, three or four pieces of katsu (fried cutlet) served with shredded cabbage, miso soup and rice. Take your pick from Torikatsu (chicken)."
"Katsukura’s tonkatsu is famously crisp and juicy, and its tonkatsu sauce and salad dressing, both made to a secret recipe, are renowned for their tastiness. If you are especially hungry, extra servings of rice, soup and cabbage are free."
Other Agemono varieties
