Deep Fried Recipes
Deep fried dishes keep well in Okinawa's heat and humidity and have been a menu staple since olden times. A peculiarity of Okinawan tempura is that the batter is thick like a fritter. Fish and vegetable tempuras are lightly salted before frying and so served without dips. Fry them in stick shape and arrange on the plate so that the cut parts face out.
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