This is an umami and cool fried dish with lots of condiments perfect for summer.
It's a favorite of adults. I guarantee it will go well with beer.
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This is a great recipe.
https://amzn.to/3kA6Ltb
I'm not sure how to make it.
[Ingredients
1 chicken thigh (300g)
1 myoga (Japanese ginger)
5 shiso leaves
1/2 green onion
0.5 to 1 teaspoon yuzu kosho
1 cup soup stock
How to make
Sauce
Heat 1 cup of soup stock and season with mirin and light soy sauce.
Add chopped condiments and heat gently.
(3) Turn off the heat and thicken with potato starch.
Mix in yuzu kosho as a secret ingredient. (Be careful not to overcook, or the flavor will fade.
Deep-Fried Chicken
In the video, I show the basic way to deep-fry karaage, but if you don't like deep-frying, you can just pan-fry it. If you don't like fried food, you can fry it in a pan.
Cut the chicken thighs into bite-sized pieces, preferably a little larger.
Season with 1 tablespoon soy sauce and 1 tablespoon mirin. Season with a tablespoon of soy sauce and a tablespoon of mirin, and let sit at room temperature for 15-30 minutes.
Sprinkle potato starch on the meat.
Deep-fry at 170 degrees for 3 minutes. (If you don't like deep-frying, you can pan-fry the meat.
Remove the meat and let it rest for 3 minutes.
5) Remove the meat and let it rest for 3 minutes. 6) Fry again for 2 minutes at 180 degrees or higher. (If you don't like fried food, you can pan-fry it.
7) Pour the condiment sauce over the fried meat, and finish with sesame seeds and shichimi pepper to taste.
Woohoo! Woohoo!
The wok that was used in the video
https://amzn.to/3CDmSwE
Other cookware used will be summarized in the ROOM.
https://room.rakuten.co.jp/room_38029fc994/items
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#karaage #summer cooking #ansaikake