193 – On Yoshoku And The Furai Fray: Cube 2

Japanese cuisine has its own share of fried food, but did you know that the concept of deep frying in hot oil after coating in batter or breadcrumbs wasn’t a Japanese idea? The concept was originally introduced by the Portuguese through trade. A similar dish, peixinhos da horta (vegetable garden fishes), was cooked in the same manner. Slices of vegetables were coated with a batter and fried in hot oil or lard. Peixinhos da horta was usually cooked and served during the Ember Days, which were successive days for fasting and abstinence in the Catholic tradition.

The use of breadcrumbs or panko would come later. A staple of Japanese cooking, panko-type breadcrumbs are made by passing an electric current through bread dough. The resulting process would create a crust-less bread that was then ground. Curry would also be introduced to Japanese diners, through trade with the British. Today’s cube, the second I’ve ever done, features nine Japanese dishes with Western influences.

TOP ROW
1. Tendon, Sakura
2. Fish Katsu Curry Omurice, Tokyo Bubble Tea
3. Tempura Donburi Bowl, Tokyo Tokyo

MIDDLE ROW
4. Lunch Special A (Creamed Croquette, Fried Squid, and Vegetable Curry), CoCo Ichibanya
5. Pork Belly Katsudon, Inari By Hamaru (The Corner Market Food Hall)
6. Lunch Special D (Soft Scrambled Egg, Spinach, and Shrimp Curry), CoCo Ichibanya

BOTTOM ROW
7. Crab Cream Croquette Set, Katsu Sora
8. Tonkatsu Curry and Rice with Salad, Hokkaido Ramen Santouka
9. Quorn Katsudon, Yoshinoya

Click here to check out my previous cube I posted last year. Until the next post, bon appetit.

11 thoughts on “193 – On Yoshoku And The Furai Fray: Cube 2

  1. Pingback: 216 – On Tendon Tenacity: Triptych 33 | The Monching's Guide

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