Learning How to Deep-Fry, Japanese Style

Many cooks are afraid of deep-frying, viewing it as difficult and messy, and many eaters imagine that the food will be greasy. If you follow a few easy rules, frying can be simple and neat—correctly prepared Japanese deep-fried foods are never oily, but light and crispy.

Set up a workstation with the flour, egg, and panko for breading the food lined up in their order of use. A wok or a deep, wide saucepan works well. Have a pair of long cooking chopsticks or tongs, a slotted spoon, or a spatula handy for transferring ingredients in and out of the pan safely and with a minimum of splashing. A deep-frying thermometer keeps track of the temperature of the oil, but if you don’t have one, here is a simple test that you can use whenever you are deep-frying: When you think the oil is hot, hold a wooden chopstick upright in it. If small bubbles form immediately around the chopstick, the oil is ready. Use a wire rack for draining (paper towels are an easy alternative), and a small skimmer is handy for scooping stray fried bits out of the oil so they don’t burn.