Tsuji's agemono (deep-fried things) section establishes the Japanese deep-frying temperature system — a more nuanced framework than the Western single-temperature approach, recognising that different ingredients and different coatings require specific temperature ranges to produce the correct result.
Japanese deep-frying across three temperature bands — each appropriate for different ingredient types and coatings — with specific visual and auditory tests for each.
- Maintain oil temperature throughout the fry — adding cold ingredients drops temperature. Fry in small batches; allow temperature recovery between batches - Drain on a wire rack, not paper towel — paper towel traps steam against the fried surface and softens the crust. Wire rack allows steam to escape from all sides - The kakiage technique (mixed tempura fritter): ingredients are mixed with batter and deposited as a flat cake in the oil — the technique is to lower the cake carefully to prevent oil splash and to maintain the flat shape during the initial set [VERIFY]
ZAITOUN THIRD BATCH + TSUJI JAPANESE ADDITIONAL