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[Recipe] Small Japanese Goodness: Tori no Karaage 鶏のから揚げ

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karaage japan food

 

One of the "small" Japanese goodies among the best known and tried one. Easy to prepare the bulls no Karaage 鶏 の か ら 揚 げ, or just Karaage as they are often called, are a delicious and a simple dish ...... don't miss it.

Simple preparation, with ingredients (though some typically Japanese), easily to found at the street markets or ethnic shops, now common in our cities, or at the big supermarkets that offer ethnic products.

It's a recipe that doesn't require particular manual skills, so easy to prepare, that takes a little more time is the marinating, for the rest is quick and immediate.

 

Tori no Karaage

 

 

 INGREDIENT:

Chicken Legs 1 - 2                             Salt, Pepper (Optional)           Soy Sauce
      Mirin                                                    Flour                               Sake
Potato Cooking Straw (optional)              Fry oil

 

PREPARATION:

Drown over your thighs (or have them already blemish from your butcher), adjust the size of the pieces for the quantities. With 1 upper thigh we get 2 Karaage, then calculate according to your guests. Once cut, put them in a bun, or a container of your choice.
 

 

Tori no Karaage 2


Combine 3 tablespoons (also depending on the amount of chicken) of soy sauce, two of cooking sake and 1 of mirin (it is a kind of sweet wine with a sweet taste).
Add the leek that you have previously cut to washers. In the marinade of the original recipe recipe the garlic, in which the cloves are cut to rondelline and joined to the whole to give a more intense flavor. If you do not like garlic flavor or cook for people you do not like, you can also avoid this part.

Once the marinade is prepared, pour it on our chicken pieces, spin them because everyone takes the liquid well and let it rest in the fridge for at least 1-2 hours, the longer rest, the more the flesh absorbs the flavors and makes it more tasty.

 

Tori no Karaage 3

 

Heat the oil to fry. When the chicken is well marinated we prepare it for the chopping. Combine the same flour and potato starch (it gives you a touch of crunchiness in addition), if you want a pinch of extra flavor unite a little salt and pepper, but go straight to it because the soy sauce, the mirin And sake give them just right decisions.

A small trick, use a bag to freeze, put the flour and put chicken pieces so you have hands and kitchen clean. When you put on chicken pieces, make sure that the pieces of leek do not stay, but do not drain too much so as not to lose the taste of the marinade giving it a more aroma and taste
.

 

Tori no Karaage 4

 

When the oil is at a temperature we can begin our frying. A Small homemade trick to know if the oil is ready, in case you do not have a frying thermometer. Throwing a piece of meat, if it comes to the bottom and there it remains, the temperature is below 150 ° C, so it is not good to fry; If the temperature is between 150-160 ° C and 180 ° C, the temperature is ideal for frying. If, on the other hand, it remains on the surface and starts frying immediately, the oil temperature is above 180 ° C and is too hot to cook.

Throw the oiled flint in the oil at a time to prevent the temperature of the frying oil from falling, turn them well until it comes to a nice crunchy brown color. Serve them at will, possibly with accompanying sauces that you like, but I assure you that even so natural are phenomenal.
 

Continue to follow our cooking and taste of japan, the flavors from Japan you've tried in your travels and that you might want to try and get home.

 

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