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Home >> AGEMONO - DEEP-FRIED Recipes



250g ground beef, 1000g potatoes, 1 onion, 2T frozen green peas, 2 eggs, 2 cups of panko (i.e. Japanese bread crumbs), 2 cups of all-purpose flour, 6 cups of oil, 2T salt, some coriander, some Japanese pickled ginger.

some lemon juice, 1 tsp salt, 1 tsp mirin, some ground black pepper.


1. Rinse ground beef in running water for 3 minutes; Drain; Marinate in seasonings for 30 minutes.
2. Peel, rinse and cut potatoes into chunks; Blanch in boiling water with 1T salt for 25 minutes; Lift the potatoes up and drain.
3. Rinse green peas; Blanch in boiling water with some salt and oil for 3 minutes; Lift the peas up and drain.
4. Peel, rinse and chop an onion finely.
5. Add 1T oil to a non-stick saucepan; Swirl the pan to coat the bottom evenly; Heat over a high heat; Turn to a low heat; Add the onion; Stir-fry over a low heat till translucent; Add the ground beef from the step 1; Stir-fry over a high heat for 90 seconds; Turn off the heat; Cool at the room temperature.
6. Discard the stems of coriander; Rinse and drain.
7. Pour 2 cups of all-purpose flour to a shallow plate.
8. Pour 2 cups of panko to a shallow plate.
9. Beat eggs to a bowl; Whisk till well blended.
10. Add the potatoes from the step 2 to a big mixing bowl; Mash; Add the green peas from the step 3; Mix; Add the beef mixture from the step 5; Mix; Divide into 9 equal portions; Roll each into a ball and flatten to be patty; Divide the patties into 3 batches.
11. Pour 5 cups of oil to a deep heavy-based skillet.
12. Bring the oil in the skillet to the boil over a high heat; Evenly coat each patty of a batch from the step 9 with a layer of the flour; Dip into the egg solution; Evenly coat each with a layer of the panko; Turn to a low heat; Carefully slide in the coated patties; Deep-fry over a low heat for 3 minutes; Turn the patties over with a pair of wooden chopsticks; Deep-fry over a low heat for 3 minutes; Turn to a high heat; Deep-fry over a high heat for 1 minute; Immediately lift the patties up; Drain on kitchen paper (repeat the step 12 2 more times).
13. Arrange the deep-fried patties on serving plates; Garnish with some Japanese pickled ginger and the coriander; Serve immediately.