Ebi furai

Ebi furai is the Japanese breaded prawn: a large prawn straightened and stretched to the length of a finger, coated in flour, egg and panko, and deep-fried until the crumb is golden and spiky while the flesh inside is just set. It is a yōshoku dish, one of the Western-derived preparations Japan adapted from the Meiji era onward, and it sits with tonkatsu and korokke in the family of fried cutlets served with shredded raw cabbage, a lemon wedge, rice and either tonkatsu sauce or tartar sauce. Nagoya treats it as a local speciality and serves it in sets of three or five enormous prawns, sometimes in a sandwich; a running joke that the city's dialect turns ebi furai into "ebi furyaa" turned into a genuine identity, and the dish is now listed among Nagoya's named foods. Elsewhere it is a bento and kissaten standard and a fixture of children's menus.