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[tsukikage]

Dear Reiko,
[...]
The reason I'm actually writing, though, is to ask if you have any pointers on deep-frying in an American kitchen. I've been having really strong cravings for tonkatsu lately (actually, I always do - I love the stuff), and I realized I should really learn how to make it myself. However, I've never deep fried anything, so I don't really know how to go about it. I know you made tonkatsu for us once - did you make it in a special deep fryer, or in a large pot? If you use a fryer, would you recommend I get one as well? And how do you actually *do* the frying so as to not die in the process? Finally, what sort of oil do you recommend using for Japanese dishes?
Thanks in advance for any help you can give me. よろしくお願いします。

Nastassja

***

Hi Nastassja,

It was nice to hear from you. I am happy to know that you are doing fine in Champaign.

I don't want you to die in the fire so I am not writing you how to make Tonkatsu. Deep frying can be really tricky especially for the first time. I have never used a deep fryer ( electric ) but I have seen it. It looks safe, so I recommend you get it then I will tell you how to make Tonkatsu, OK? Safety first!!!

Instead of Tonkatsu, I will tell you how to make "Shoga Yaki". It is another very popular dish in Japanese homes. It goes well with white rice.

[...]

Good luck!!
Reiko

Wow... *laughs*

Comments

[akibare.livejournal.com]

Heh. It's like the opposite of "DIAF!" :)

That said we had a deep fryer that was pretty convenient (for frying anything) - it's like an appliance, full of oil, and you can set the temperature you need. I know we were able to make good fried catfish in it, also fried chicken.

Alas, don't have it anymore as it was... burned up in the house fire! (House fire had nothing to do with that thing though!) But maybe we should get another one this summer. The nice part about it was the easy (or lack of) cleanup - you can just leave the oil in it for a while, if you're frying often. Shut the lid, and it won't spill all over, etc. Better than the old aluminum pot with a stiff net in it my mom used.

[belindabird.livejournal.com]

I've made katsu before by shallow-frying in a skillet. It's not that difficult but you really have to control the heat well. Let me know if you want me to email instructions as to what I do (I generally make chicken katsu, though, but I have used boneless, thin-sliced pork chops as well).

[tsukikage85.livejournal.com]

I'd love that, actually.