Deep-fried sea scallops (Hotate in Japanese) are large sea scallops breaded with Panko crumbs and deep-fried, renowned for its crispy coating and juicy, sweet interior, commonly savored in izakaya bars and seafood restaurants across Japan.
Crispy Shokupan Crusts are fried bread crusts coated with sugar. They are not the healthiest, but they’re a cheap and delicious homemade snack. Many of us make sandwiches at home and cut off the crusts from the bread and throw them away. Next time you make sandwiches, save those crusts! Simply deep-fry the bread until nice and crispy, coat with sugar, and that is it. If you want flavor twists, add some cinnamon or Kinako (soybean flour) to the sugar. To avoid the bread becoming greasy, deep-fry at a higher temperature. But be careful not to burn it at the same time. Fry the crusts, stirring constantly until they’re nicely browned and light. Eat them while still warm; they are absolutely delightful! Hope you give it a try!
Vegetable Korokke (野菜コロッケ) is a deep-fried dish consisting of mashed potato and vegetables with a crispy outer layer of Panko bread crumbs. While our regular Korokke typically include meat such as ground beef or pork, this version is vegetarian-friendly. By substituting butter in the recipe with vegetable oil, it can also be transformed into a vegan dish.
Fried chicken may have originated outside Japan, but it has become immensely popular there—thanks largely to the American fast-food giant Kentucky Fried Chicken (KFC). Unlike Japanese Karaage, which has a lighter, bite-sized coating, American-style fried chicken is known for its thick, crunchy crust. As Christmas approaches, fried chicken suddenly goes into high demand across Japan, with long lines forming at KFC locations nationwide. This unique phenomenon has become a beloved part of Japanese Christmas culture, blending imported flavors with local traditions.
Deep-Fried Cod is fish coated with flour, egg, and Panko bread crumbs and deep-fried. It’s a very simple dish by itself but extra delicious with homemade tartar sauce. It doesn’t sound very Japanese, but this is another Japanese food which is eaten all the time in Japan.
Craving fried chicken? These Karaage Chicken Wings are a Japanese twist on fried chicken that you can easily make at home. Seasoned with soy sauce, garlic, ginger, and a light coating of potato starch, they fry up perfectly golden and crunchy on the outside while staying tender inside. Whether you’ve tried Japanese Chicken Karaage before or not, these wings are sure to become your new favorite snack, appetizer, or party dish.
If you are looking for a different way to cook salmon other than grilling or pan-frying, try this deep fried salmon recipe. It’s crispy outside and juicy inside, and it’s so flavorful! Creamy and tangy Japanese style homemade tartar sauce adds a refreshing flavor to the fatty deep fried salmon.
Ham Katsu (ハムカツ) is Panko-coated deep-fried thinly sliced ham. It was a popular food in the Showa era (1926-1989) in Japan. Ham Katsu has been more of a nostalgic food than anything else, but it’s getting more attention lately, and making a small come-back in the restaurant scene there.
Fried Squid Ring (イカリングフライ) is squid sliced into “rings,” coated with Panko and deep-fried. It could be an appetizer dish to go with drinks or a tasty entree for dinner.
Fried Squid Ring is more a home cooking dish than restaurant food. It can be served at some diner-type restaurants, but more often, you may find it at Izakaya, food and drink bars. It is like fried calamari in the US, but Fried Squid Ring is definitely always coated with Panko bread crumbs.
Nanbanzuke is marinated fried fish in vinegar sauce with vegetables. It is a deep-fried dish, but, because of the vinegar in the sauce, this has a rather refreshing flavor. Nanbanzuke is more home-cooking than restaurant food, so it may not be found at Japanese restaurants in the US very often.