“Teishoku” (定食) is a Japanese term that refers to a set meal, typically consisting of a main dish, rice, miso soup, pickles (tsukemono), and sometimes a small side dish. Teishoku is a common and traditional style of dining in Japan and is often served in restaurants known as “teishokuya” or “teishokuten.”
Here’s a breakdown of the components of a typical teishoku:
- Main Dish (Shushoku/主食): The main dish in a teishoku set can vary and may include grilled fish (yakizakana), tonkatsu (breaded and deep-fried pork cutlet), chicken katsu (breaded and deep-fried chicken cutlet), sashimi, tempura, or other protein options. The main dish is accompanied by a dipping sauce or condiment.
- Rice (Gohan/ご飯): A serving of steamed white rice is a staple in a teishoku set. Rice is a fundamental component of Japanese meals and is typically served in a small bowl.
- Miso Soup (Miso Shiru/味噌汁): Miso soup is a traditional Japanese soup made from miso paste, dashi (fish or seaweed stock), and various ingredients such as tofu, seaweed, and green onions.
- Pickles (Tsukemono/漬物): Tsukemono refers to Japanese pickles, which can be made from various vegetables such as cucumbers, daikon radish, or cabbage. Pickles add a crunchy and flavorful element to the meal.
- Side Dish (Okazu/おかず): Some teishoku sets may include a small side dish, such as a salad, a small portion of another dish, or a vegetable preparation.
Teishoku offers a balanced and well-rounded meal with a variety of flavors, textures, and nutritional components. It is a popular and convenient way to enjoy a complete and satisfying Japanese meal in one serving. Teishoku sets are commonly found in traditional Japanese restaurants, izakayas, and even in some casual dining establishments.
“Katsuretsu” refers to a breaded and deep-fried cutlet, and it is often associated with the popular Japanese dish called “katsudon.” The most common types of katsuretsu are made with pork (tonkatsu) or chicken (chicken katsu), but other variations may include beef or other proteins.
Here’s a breakdown of the term:
- Tonkatsu (豚カツ): This is a popular Japanese dish consisting of a breaded and deep-fried pork cutlet. The word “ton” (豚) means pork, and “katsu” (カツ) is short for “katsuretsu.” Tonkatsu is typically served with shredded cabbage and a thick, sweet and savory tonkatsu sauce, often accompanied by rice.
- Chicken Katsu (チキンカツ): Similar to tonkatsu, chicken katsu features a breaded and deep-fried chicken cutlet. It is a lighter alternative for those who prefer poultry over pork. Chicken katsu is also served with cabbage and tonkatsu sauce.
- Katsudon (カツ丼): This is a popular Japanese rice bowl dish that features a katsuretsu (either pork or chicken cutlet) placed on top of a bowl of rice. The cutlet is often simmered with eggs, onions, and a sweet and savory soy-based broth. The resulting dish is hearty and flavorful.
The preparation of katsuretsu involves coating the meat in flour, dipping it in beaten eggs, covering it with breadcrumbs, and then deep-frying until golden brown. This method results in a crispy exterior while keeping the meat inside tender.
Katsuretsu is a versatile element in Japanese cuisine and can be served on its own, as a part of a bento box, or incorporated into various dishes like curry (katsu curry) or sandwiches. The combination of the crispy, golden-brown cutlet with flavorful sauces and accompaniments makes katsuretsu a beloved and iconic aspect of Japanese cuisine.
“Ebifurai” (エビフライ) is a Japanese dish consisting of breaded and deep-fried shrimp. The term is a combination of “ebi” (shrimp) and “furai” (fry), and it is a popular dish in Japanese cuisine. Ebifurai is known for its crispy exterior and tender, flavorful shrimp inside.
Here’s a general overview of how ebifurai is typically prepared:
Preparation of Shrimp: Large shrimp are typically used for ebifurai. The shrimp are peeled and deveined, leaving the tail intact for a decorative touch.
Breading: The shrimp are coated in a three-step breading process. First, they are lightly coated in flour, then dipped in beaten eggs, and finally, they are covered in Japanese-style breadcrumbs called “panko.” Panko breadcrumbs contribute to the dish’s signature crispy texture.
Deep-Frying: The breaded shrimp are deep-fried until they achieve a golden-brown color. The deep-frying process ensures that the exterior is crispy while the shrimp inside remains tender and juicy.
Serving: Ebifurai is often served with a side of tonkatsu sauce, a thick and sweet Japanese-style Worcestershire sauce. It may also be accompanied by shredded cabbage or a wedge of lemon for added flavor.
Variations: While the basic preparation involves deep-frying breaded shrimp, variations may include different seasonings in the breading or additional sauces for dipping.
Ebifurai can be enjoyed on its own as an appetizer or part of a bento box, or it may be featured in other dishes such as katsudon (a rice bowl with a breaded and fried cutlet, often pork or chicken) or used as a filling in sandwiches.
The dish is popular in various settings, from casual dining establishments to more formal Japanese restaurants. Its combination of crispy texture and succulent shrimp makes it a favorite among those who enjoy Japanese fried dishes.
