Iwashi furai
japaneseSardine fillets coated in panko breadcrumbs and fried, served with tonkatsu sauce.
Main ingredients
Recipe
Ingredients
- 8 fillet(s) sardine(s)
- 120 wheat flour
- 2 egg(s)
- 240 panko breadcrumbs
- frying oil
- salt
- pepper
- lemon(s)
- tonkatsu sauce
Instructions
- 1Fillet the sardines.
- 2Rinse them and remove excess water with paper towels.
- 3Season the sardine fillets with salt and pepper.
- 4Place the flour, beaten eggs, and panko breadcrumbs in three separate bowls.
- 5Roll the sardine fillets in the flour, making sure they are well coated.
- 6Then dip them in the beaten eggs, then in the panko breadcrumbs, pressing lightly so the breadcrumbs stick well.
- 7Heat the frying oil in a pot over medium-high heat until it reaches 180°C.
- 8Fry the breaded sardine fillets in small batches until golden and crispy, about 3 to 4 minutes on each side.
- 9Once cooked, drain them on paper towels.
- 10Serve the iwashi furai hot with a slice of lemon and tonkatsu sauce.
About this dish
Iwashi furai is a Japanese dish made of breaded and fried sardines (iwashi). The fresh, cleaned sardines are first dipped in flour, then in beaten egg, and finally coated in panko, a light and crispy Japanese breadcrumb. They are then fried until golden and crispy. Iwashi furai is often served with finely shredded cabbage, lemon for a touch of acidity, and tonkatsu sauce, a thick, sweet sauce. This dish is appreciated for its crispy exterior contrasting with the tenderness of the sardine inside, offering a combination of umami and slightly sweet flavors. It is a popular dish both at home and in izakayas, Japanese pubs, where it is often enjoyed with beer or sake.
Discover other dishes from cuisine japanese
Ratings and reviews
No reviews yet — be the first to share your thoughts!