Deep Fried Quotes

“What a wonderful crunch!
And yet the char's meat was still hot and deliciously juicy!
The breading perfectly contained inside its protective shell the savory flavor of the fish!
The Kaki no Tane Crackers came already seasoned...
... so the breading itself had a solid, delicious taste.
And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!"
*Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.*
TAMAGO NO MOTO.
Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency.
It's often used to bring ingredients together or to add flavor to a dish.
Some salt and minced Ki no Me adds an overall refreshing taste to the fish...
... erasing any oiliness and giving it a refined flavor.
"That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite!
The breaded and deep-fried mountain vegetables on the side cannot be ignored, either.
They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. "
"Soma, where on earth did you get the idea for this?"
"In Japanese cooking, there's a type of tempura called Okakiage, right?
When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick.
I made this at home once long ago with my dad. "
"And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?"
"Yep!
I call it the Yukihira Style Okaki-
YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!"
"You just slapped the two names together!"
On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck.
On the other, Soma Yukihira's rare ability to think outside the box...
... led him to create a dish that no one else even expected!
Neither was intimidated by the time constraints or the limited ingredients.
They instead focused on what they could do to create their dish.
That is the spirit of a true professional!
Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading.
But he is the first one to find a way to present to me fish that is both breaded and deep-fried!
The char, in season this spring...
... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading. ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 3

“Don't get me wrong- tempura is served as a side dish in Tokyo, too, especially at soba and udon restaurants. Step into a branch of of the Hanamaru Udon chain, and before you select your bowl of noodles you're confronted with an array of self-serve, a la carte tempura: eggplant, onion, and squash, yes, but also hard-boiled quail eggs on a stick, squid tentacles, or a whole baby octopus. And the way most diners eat their tempura strains the definition of "side dish," because they plunk the crispy morsels right into their noodle broth. Japanese cooks are experts at frying food to a crisp and equally adept at ruining that crispy perfection through dunking, saucing, and refrigeration. I never learned to appreciate a stone-cold, once-crispy pork cutlet, but I enjoy tempura falling apart in hot soup and eaten at the moment when it has taken on broth but maintains a hint of crispness. The ship has hit the iceberg, but it's still momentarily afloat.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“Well, I was sure this handsome buck would follow us both out, but when I got back to the kitchen, there he still was picking at some leftover Cajun popcorn in a bowl on the counter.
"Oh, don't eat that!" I almost screamed. "It's awful cold. And, besides, you need to dip it in garlic mayonnaise for it to be really good."
"I think it's pretty good as is," he said, and suddenly I began to wonder if maybe I looked too heavy in the loose harlequin pants and metallic gold shirt I was wearing. "What's it called?"
"Cajun popcorn."
"But it's fried shrimp, isn't it?"
"Yeah, though over in Louisiana they usually use crawfish."
"Why's it called popcorn?"
"I have no earthly idea. Maybe 'cause people it fast as popcorn."
"What all's in it?"
I was now rinsing and drying some platters with a dishcloth and in a hurry to put out some more nutty fingers. "You do ask a lot of questions, Mr. Webster," I kidded him. "Sure you're not some hotshot chef out looking to steal recipes?"
He laughed and said, "Jerry. Call me Jerry. And no, I'm no recipe thief. I simply love good food and am always looking for new ideas."
"Okay, Jerry, there's everything in that battered popcorn except the kitchen stove."
"Like what?" he kept on.
"Like garlic and onion and a few hundred herbs and spices- and lots of love."
He smiled and asked, "Deep fried?"
"Yep, in peanut oil, but not too long- no more than about two minutes. Gotta be crisp on the outside but not overcooked.”
― James Villas, Hungry for Happiness

“Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?"
"Everything is prepped. We just need the sprouts."
"Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven."
"Yes, chef."
"Clementine, can you take over the grilled crudités? We need to get them chilled by five."
She nodded. "Yes, chef."
"Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work."



I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door.
"I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts."
"It's about time," I shot back. "You've been single far too long."
"I'm going to get cleaned up," he said, "and then I can relieve you."
"Take your time," I replied honestly. "I've got everything under control."
And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches.
It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.”
― Hillary Manton Lodge, Together at the Table

“The first one is paella-style takikiomi gohan rice ball. You chop up white meat fish, clams, shrimp and squid and fry them in olive oil with garlic and saffron. And in a different pan, you fry finely chopped tomatoes, onions and green pepper in olive oil.
You mix those two together and cook them with rice using a broth made from beef shank and chicken bones.
Then you make that into a rice ball...
... and wrap it in Parma ham."
"Oh my! It sure is something to make a paella-style takikomi gohan into a rice ball."
"But when it's wrapped in Parma ham, they match perfectly."
"It's completely Western, but it still tastes like a rice ball."
"This is a surprise. And the judges seem to like it too."
"Next is a rice ball coated in pork flakes. This is a pork flake you often see in Chinese cooking. You cook the lean pork meat in soy sauce seasoned with star anise until it becomes flaky.
The filling inside is Dongpo pork--- a Chinese dish made of pork belly that's been slowly braised."
"Ooh, the soft Dongpo pork came out as I bit into the rice coated in the sweet and salty pork flakes!"
"Ah, the flavor and texture are superb!"
"This combination is just wonderful! "
"You've made Dongpo pork into such a great rice ball, it's making me cry. It looks Chinese, but it's very much a Japanese rice ball."
"Now the judges are taking his side..."
"And the last is a deep-fried chicken rice ball. You deep fry chicken that has been marinated in soy sauce with ginger and garlic...
...and then use that as the filling of the rice ball...
... then coat it in red shiso seasonings."
"Ah, the rich taste of the deep-fried chicken is something the young people will like. And the red shiso seasoning creates a refreshing aftertaste.”
― Tetsu Kariya, The Joy of Rice

“First I shell the oysters, then coat them with flour...
... and I deep-fry that. I make a sauce with soy sauce, ground sesame, sesame oil, chili pepper and some mirin. And I dip the oysters in the sauce.
Here you are. Give it a try. Deep fried oysters and kimchi over rice!"
"Ah, this smells great! "
"Let's eat!"
"Ooh! The oysters have been fried perfectly! They're soft and when you bite into them, the juice comes spurting out...
... and the flavor of the oyster combined with the sourness and spiciness of the kimchi creates a wonderfully complex taste!"
"Yeah! The deep-fried oysters go great with the kimchi!"
"It would have been a bit heavy with just the fried oysters...
... but the hot and sour flavor of the kimchi makes this very tasty!”
― Tetsu Kariya, Izakaya: Pub Food

“My stomach growls as I think about the beignets I ate that day, those magical deep-fried pillows of dough, covered in half an inch of powdered sugar. The exterior was crisp and golden, and when I took a bite--- the airy, cloud-like interior still warm from the deep fryer--- the powdered sugar fell into my lap like snow. I'd known the beignet was a cousin of the doughnut, but somehow without the hole in the middle, it managed to surpass any notion I had of what a doughnut could be.”
― Dana Bate, A Second Bite at the Apple

“Tsuyahime rice from Yamagata-extra-big portion of that. Pork miso soup on the side. Plenty of root vegetables in there too, even if they're not all fancy Kyoto specialties. Now, the large platter is a fusion of Japanese and Western cuisine. That there is deep-fried hamo eel with sour plum pulp and perilla leaf. The Manganji peppers are deep-fried too. Try those with my homemade Worcestershire sauce. The small bowl is miso-simmered mackerel with a shredded myoga ginger dressing. The roast beef is Kyoto stock- best enjoyed with a drizzle of the wasabi-infused soy sauce and wrapped in a sheet of toasted nori. As for the teriyaki-style duck meatballs, you can dip those in the accompanying quail egg yolk. Chilled tofu garnished with the minced skin of the hamo eel and, finally, deep-fried Kamo eggplant with a starchy curry sauce. Enjoy!”
― Hisashi Kashiwai, The Restaurant of Lost Recipes

“In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?"
"Hang on a moment," said Kana, reaching for her digital camera again.
"My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.”
― Jesse Kirkwood, The Restaurant of Lost Recipes