Even though I always knew the basics for this recipe (I'm half-Japanese), I've always shied away from frying foods after a particularly bad frying incident. I took my time, though, and made sure to get the oil hot enough on medium-high heat (on my stove, a 7). I then tested out the oil by sticking a chopstick in the oil and saw bubbles (great tip from another reviewer!). I took down the heat a smidge to a 6 (thanks to the suggestion of another user), and went for it! I was using a 12 inch skillet, but fried two at a time so they could have plenty of room. I went for 4 to 5 minutes on each side. Results were perfect! My family was very impressed and said it was one of the best meals I've ever made (served with white rice, Asian salad, and some mixed vegetables).
Was this review helpful?
1 user found this review helpful
Even though I always knew the basics for this recipe (I'm half-Japanese), I've always shied...