Deep Frying Course
Today the use of agemono in the Japanese kitchen is ubiquitous, and no serious student of Japanese cuisine can overlook this wonderful method of preparing delicious Japanese dishes. Many Westerners have heard of the staple of Japanese agemono, tempura. However, tempura is only one of many types of agemono.
In these Lessons we will explain the four main kinds of deep-frying in the Japanese kitchen.
4 Kinds of Agemono:
- Koromo-age: batter frying, as with tempura
- Su-age: plain frying, without coating
- Kara-age: frying foods in a coating of flour, potato starch, cornstarch, or kudzu root starch
- Kawari-age: modified frying; where various ingredients are used in the preparation of the coating, or where the foods are seasoned before coating
Agemono Techniques:
- The basics behind the four different ways of deep-frying in Japanese cooking
- The importance of the type of oil used in deep-frying
- How to gauge oil temperature
Recipes from these Lessons:
- Tempura
- Whitebait Kakiage
- Deep-Fried Eggplant
- Karei Flounder Kara-age
- Deep-Fried Marinated Scallops, and Prawns Fried in Yuba
Requirements to Pass:
- Attendance at least 75% of scheduled classes ( 1 day intensive course )
- Skill test grade, A or B
- Final test score, 80 or more
Class schedule:
8:00 AM to 1:00 PM (5 hours a day) |
Contact us today...
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View a selection of our courses:
Professional Sushi Course I
Professional Sushi Course II
Advanced Sushi Course
Traditional Teppanyaki Course
Basic Dashi Stock and Soups Course
Preparing Sashimi Course
Simmering Course
Broiling Pan Frying and Baking Course
Steaming Course
Deep Frying Course
Vinegared Dishes Course
Dressed Dishes Course
Stirred Dishes and Moulded Dishes Course
Noodles Course
Rice Dishes Course
Eggs Course
Beef Course
Poultry Course
Japanese Serving Dishes and Food Presentation Course
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