I get there is an efficiency factor but it doesn't take more time at home to par boil before frying, it's just reversing the order. Instead of frying then steaming, you steam then fry and get a much crispier skin on it, so why is this never recommended?

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[–] 6 points 17 hours ago (1 child)

The traditional (Japanese) way is to fry then steam. I don't know whether restaurants often do otherwise.

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