Overview
There's a reason Japanese food is the universally agreed-upon Best Food Ever. In choosing the cuisine you don't have to sacrifice dumplings for ramen, and you certainly don't have to choose fresh fish in favour of deep fried deliciousness. No, the Japanese love deep fried foods as much as the rest of us — and their national dishes include many a greasy, gritty dish.
Matt Goulding knows this better than most, having downed many a Panko-crumbed morsel while traversing Japan's best (and greasiest) eateries for his new book Rice, Noodle, Fish. From convenience store korokke to Michelin-starred tempura temples, these are the fried foods you gotta try on your next trip to Japan.
KOROKKE
Filled with everything from mashed potatoes and mince meat to curry and cream of crab. Like a Spanish croquette but executed with Japanese precision.
KARAAGE
Chicken thighs marinated in soy, garlic, and ginger, then floured and fried. Also made with shrimp, octopus, and other sea creatures.
KUSHIKATSU
Fried meat on a stick eaten elbow-to-elbow at a bar and washed down with rivers of cold beer. What's not to love? Osaka invented the form, but you’ll find it everywhere.
TONKATSU
Panko-breaded pork loins fried to a greaseless crisp, served with hot mustard, sweet Worcestershire, steamed rice, and shredded cabbage. The best is made with kurobuta (black foot) pork.
TEMPURA
Shokunin dedicate entire lives to tempura, turning battering and frying into a high art form. For the full experience, go to a tempura-only restaurant and order the omakase: the chef's tasting menu.
DEEP-FRIED DEPACHIKA
Japanese department stores (called depachika) — wondrous centres of gastronomic greatness — trade in the entire spectrum of fried specialties. A fine place for korokke, katsu or tempura. (Be on high alert for free samples of each.)
This is an edited extract from Rice, Noodle, Fish, written by Matt Goulding and published by Hardie Grant Books, RRP $45. The book is available in stores nationally.