Hana Yori Dango
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Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and produces a crispy outer surface, but alternatively, other coating ingredients such as wheat flour, tapioca, or potato starch can also be used.
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#1
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Kamonegi
Ten Sushi
Momiji Capitol Hill
Rondo Japanese Kitchen
Ramen Danbo
Menya Musashi Tsukemen & Ramen
Tamari Bar
Ishoni Yakiniku
Tsukushinbo
Maneki
Gokan Sushi & Katsu
Migoto
Shiki
Hurry Curry of Tokyo
Kizuki Ramen & Izakaya
Itsumono
ISSIAN
Umi Sake House
#2
-- select --
Kamonegi
Ten Sushi
Momiji Capitol Hill
Rondo Japanese Kitchen
Ramen Danbo
Menya Musashi Tsukemen & Ramen
Tamari Bar
Ishoni Yakiniku
Tsukushinbo
Maneki
Gokan Sushi & Katsu
Migoto
Shiki
Hurry Curry of Tokyo
Kizuki Ramen & Izakaya
Itsumono
ISSIAN
Umi Sake House
#3
-- select --
Kamonegi
Ten Sushi
Momiji Capitol Hill
Rondo Japanese Kitchen
Ramen Danbo
Menya Musashi Tsukemen & Ramen
Tamari Bar
Ishoni Yakiniku
Tsukushinbo
Maneki
Gokan Sushi & Katsu
Migoto
Shiki
Hurry Curry of Tokyo
Kizuki Ramen & Izakaya
Itsumono
ISSIAN
Umi Sake House
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