1.
whole deep-frying; deep-fried whole
A cooking method where an ingredient — typically a small fish, shrimp, or vegetable — is deep-fried whole without cutting or filleting. Also refers to the resulting dish.
Since the bones of this fish are edible, it's delicious deep-fried whole.
Composed of 丸 (whole, entire) and 揚げ (frying). The 丸 prefix emphasizes that the ingredient is cooked whole rather than cut into pieces. Common with small fish, shrimp, and certain vegetables that can be eaten entirely after frying.
The key appeal of 丸揚げ is that the high oil temperature cooks the entire item — including bones, shells, or tough parts — until they become crispy and edible. This makes it a popular way to prepare small fish in Japanese home cooking and izakaya menus.
Common collocations
- 丸揚げにする: to deep-fry whole
- 魚の丸揚げ: whole deep-fried fish
- 海老の丸揚げ: whole deep-fried shrimp
- カリッと丸揚げ: crispy whole deep-fry
Similar words
- 素揚げ: plain deep-frying — frying without batter, but the ingredient may be cut or filleted
- 唐揚げ: Japanese-style fried chicken — typically uses cut pieces coated in flour or starch
- 天ぷら: tempura — batter-coated deep-frying, usually with cut ingredients
- 丸焼き: whole roasting — the roasting equivalent, cooking something whole over heat
Related Words
Compare:
素揚げ (plain deep-frying)
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唐揚げ (Japanese-style fried chicken)
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天ぷら (tempura)
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丸焼き (whole roasting)