ginger juice, and scallions.

The process is different from other Japanese frying techniques, which do not marinate the food: su-age 'naked fry' is not coated with starch or batter; koromo-age 'batter fry', the technique used for tempura, uses a batter.

Name

Kara-age means "Chinese frying", but kara means "empty" when spelled with the kanji ?,

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