Furai (フライ) is a form of yōshoku (Western-influenced Japanese cuisine) developed in the late 19th and early 20th century.[1] The term refers to breaded seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of yōshoku known as katsu (cutlets).[2] [3]
The main types of furai are:
They are usually served with shredded cabbage and/or shredded lettuce, Japanese Worcestershire sauce or tonkatsu sauce, and lemon.
Furai differs from tempura in that the latter is fried in a light batter, rather than breading, and is typically served with tentsuyu.[4] Tempura is generally classified as washoku (traditional Japanese cuisine) due to the fact that it was integrated into the cuisine several centuries earlier.[5]