Deep fried foods of Japan

is a Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.

is a type of Japanese cutlet (カツレツ, katsuretsu) made from pork. Slices of pork loin or fillet are coated with panko (bread crumbs) and then deep-fried in oil.

thumb|Chicken karaage

, also known as , is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, refers to the skewers used while katsu means a deep-fried cutlet of meat.

is a Japanese food product made from tofu. Thin slices of tofu are deep-fried, and the product can then be split open to form pouches. is often used to wrap , and it is added to miso soup. It is also added to udon noodle dishes, which are called because of legends that foxes () like deep-fried tofu. can also be stuffed, e.g. with , before frying again. There is a thicker variety known as or .

Korokke (; ) is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.

doughnut-like Okinawan dessert made from deep fried dough

Japanese tofu dish

is a fried fishcake originating from Kagoshima, Japan. Surimi and flour are mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan.

Japanese fried chicken dish

is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock. It may also contain egg. Ganmodoki means pseudo-goose ( + ). This is because ganmodoki is said to taste like goose; compare mock turtle soup. Ganmodoki is also called ganmo for short.

, a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.

is a Japanese breaded and deep-fried ground meat patty: a fried meat cake. The meat is usually ground beef, pork, or a mixture of the two. It is often served in inexpensive bento and teishoku. Menchi-katsu is also used as a sandwich filling.

type of food

{| class="wikitable" style="float: right;" |+ style="font-weight: bold; font-size: 110%;"|Toriten |- !colspan="2" style="background-color=:#ffdead;"|center|260px |- !Origin |Oita prefecture, Japan |}

right|thumb|Jakoten at a ryokan (inn)|ryokan in Dogo, Ehime, Japan is made from small fish that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture. Jakoten has a long history, having been eaten since the Edo period.

Japanese deep-fried oysters