Furai

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:

• Ebi furai (エビフライ, 海老フライ) - breaded shrimp
• Kaki furai (カキフライ, 牡蠣フライ) - breaded oyster
• Aji furai (アジフライ, あじフライ, 鰺フライ) - breaded Japanese horse mackerel

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]