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Tebasaki

Japanese-style Fried Chicken

Tebasaki is deep-fried chicken wingtips. Once tasted, it is never forgotten. The spicy flavor also goes very well with beer or Sake Japanese rice wine. A tebasaki expert would eat up the wingtip by crunching the cartilage. Yet, the taste is not only for adults. Tebasaki-flavored ice cream and snacks have become available recently, and tebasaki is now a choice for take-home gifts from Nagoya. Traditionally, breast, thigh, and sasami (breast tenderloin) have been popular portions of chicken, while drumsticks and wingtips did not have much use. Only two wingtips are taken from one chicken, and they have little meat. Wingtips had little use, being used as a soup stock at best. So, they were cheap. Ordinarily, chicken is fried after being dipped in a batter of flour or potato starch. In the Nagoya style, however, the wingtips are seasoned beforehand and then fried without batter. First, wingtips are fried to 80% done at a relatively low oil temperature (about 150°c), then they are moved to a higher temperature oil (180°c-190°c) for a crisp finish. Finally, the wingtips are basted with sauce on both sides while being turned, seasoned with salt and pepper, and coated with white sesame seeds.

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Restaurants

This is a chain of Japanese restaurants based in the Tokai region and focused on noodle dishes. It has la...
Opened in 1963, Furaibo introduced Nagoya's famous deep-fried chicken wings. Furaibo now has restaurants ...
Sasashima restaurant is deceptively spacious given its location. Our tatami floor seating area accommodat...
Established in 1956, Gomitori is the original pub in Nagoya. It locates at the center of Sakae and easy a...
Enjoy purebred Nagoya Cochin chicken prepared byin a variety of ways, including sashimi and grilled, for ...
This restaurant offers its famous gold chicken wings, silver chicken wings, and miso pork cutlets made wi...
This restaurant serves Nagoya's famous Taiwan ramen. The restaurant is bright and lively inside, frequent...
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