Ebi furai

Ebi furai is a popular Japanese dish that originated in the Meiji era. It is a type of deep-fried shrimp dish, similar to tempura, but with a different preparation method and batter.

History

Ebi furai was first introduced during the Meiji era, a period in Japanese history marked by rapid Westernization and modernization. The dish was a result of the influence of Western cooking techniques, particularly the method of deep frying in oil, which was not common in traditional Japanese cuisine.

Preparation

The preparation of ebi furai involves several steps. First, the shrimp are peeled, leaving the tail intact, and deveined. They are then straightened and coated in flour, dipped in beaten egg, and finally covered in panko (Japanese breadcrumbs). The coated shrimp are then deep-fried until golden brown.

Serving

Ebi furai is typically served with a side of cabbage salad and a dipping sauce, such as tonkatsu sauce or tartar sauce. It can also be served over rice as a donburi, or in a sandwich as an ebi furai sando.

Variations

While ebi furai is traditionally made with shrimp, variations of the dish can be made with other types of seafood, such as scallops or squid. These variations are prepared in the same way as traditional ebi furai.

See also

• Tempura
• Tonkatsu
• Japanese cuisine

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