Chef Rika’s All One Kara-age [Japanese Cooking] – Dining with the Chef
Watch the full episode for more details on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/2019393/?cid=wohk-yt-2504-dwc393-hp
Learn more about Japan on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/?cid=wohk-yt-2504-dwc393-hp
Chef Rika’s kara-age is perfect as a main dish, snack or lunchbox treat! Try her easy “all 1” recipe. Plus, savor an original recipe that’s been passed down for years at a renowned Tokyo restaurant.
* * * * * * * * * * * * * * * * * * * * * * * *
(1) Kara-age
Ingredients (Serves 2)
– 1 chicken thigh (300 g)
– 1 tbsp sake
– 1 tsp usukuchi soy sauce
– 1 pinch salt
– 1 tbsp grated ginger
– 1/2 cup (100 ml) potato starch
Garnish:
– Lemon
Herb sauce:
– 1 tbsp chopped fresh basil
– 1 tbsp sushi vinegar
– 1 tbsp mayonnaise (preferably Japanese)
Directions
1. Cut off excess fat from the chicken. Pierce the skin with a fork and cut the chicken into seven equal pieces.
2. Mix the grated ginger, usukuchi soy sauce, salt and sake in a bowl and let the chicken marinate in the mixture. Sprinkle the potato starch over the chicken and lightly mix.
3. Heat oil to 180 degrees Celsius and deep fry the chicken for 7 minutes. When the chicken turns golden brown, remove it from the oil and let it rest for 2 minutes.
4. Make the herb sauce. Mix the chopped fresh basil, sushi vinegar and mayonnaise in a bowl.
5. Plate the kara-age and garnish with sliced lemon. Enjoy it with the herb sauce.
(2) Kara-age + Nori-ben
Ingredients
– Kara-age
– Rice
– Nori
– Katsuobushi
– Soy sauce
– Sesame-dressed green beans
*As needed
Directions
1. Pack the kara-age into a bento box.
2. Pack the cooked rice into an empty space, up to about half the height of the bento box.
3. Top the rice with katsuobushi, soy sauce and nori, in that order. Then repeat the layering process.
4. Fill the remaining space with the sesame-dressed green beans, and your kara-age nori-ben is ready!