Tatsuta Age vs Karaage: What is the Difference?
“Agemono (揚げ物)” is the Japanese generic term for deep-fried foods such as Tempura, Kakiage, and Karaage, and these 3 Japanese fried dishes are representative types of Agemono that are widely enjoyed in Japan.
Among them, when it comes to the variety of Karaage, “Tori no Karaage (鳥の唐揚げ)”, or chicken (thigh) Karaage, is the most common in Japan.
Other than chicken thighs, various ingredients, such as seafood like flatfish and shrimps, and vegetables like potatoes and asparagus, are also used in the Japanese dish Karaage.
The Difference: Tatsuta Age and Karaage
Actually, in Japan, there is another Agemono dish very similar to Karaage which is called “Tatsuta Age (竜田揚げ)”. Have you ever heard of the Japanese dish?
Since Tatsuta Age looks very much like Karaage, many Japanese can’t clearly tell the difference between them, which is why today let me explain how Tatsuta Age is different from Karaage.
Tatsuta Age (竜田揚げ)
Chicken Tatsuta Age
First off, “Tatsuta Age (竜田揚げ)” is also classified as an Agemono dish. As for the cooking process, ingredients, such as meat and fish, are seasoned with soy sauce and mirin sweet cooking rice wine beforehand, then coated with Katakuriko potato starch and deep-fried in oil.
Since seasoned ingredients are deep-fried, in general, Tatsuta Age is browner in color than Karaage, and representative food materials for Tatsuta Age include chicken thigh and whale meat.
Tori no Karaage (鳥の唐揚げ: Chicken Karaage)
Next, about “Karaage (唐揚げ)”. Unlike Tatsuta Age, first, ingredients for Karaage are thinly coated with Katakuriko potato starch and/or wheat flour and then deep-fried in high-temperature oil.
As I mentioned above, various ingredients, such as meat, seafood, and vegetables, are prepared as the food material for Karaage.
Originally, the cooking process of Karaage doesn’t involve flavoring ingredients. However, in modern times, the ingredient of Karaage is often seasoned prior to cooking like Tatsuta Age.
Therefore, today it is said that the primary difference between Karaage and Tatsuta Age is:
- Karaage has a thin deep-fried coating of wheat flour or Katakuriko or the mixture of the two
- The deep-fried coating of the Tatsuta Age only consists of Katakuriko flour