Salt-the-Earth.net
Karage (Japanese-style Chicken...things)

After last time's overwhelming failure I decided to go back to an old favorite. I learned to make karage from Makoto and her family. For my birthday I made a batch. It's basically a "breaded" and fried piece of chicken. For my birthday I tried using thigh meat instead of breast meat. It didn't turn out as good as usual because of the meat texture I'm thinking. So make sure to grab some breasts...umm...no comment.



Success Rating: 3 of 4 Spoons

See if you can do better:

Chicken of course, boneless skinless BREAST meat, two packages
Katakuriko (potato starch)
1 cup soy sauce
3 Garlic cloves, chopped
1 fair sized ginger root, juiced
1/2 cup Sake, Japanese rice wine
2 eggs, beaten into a yellow glop as in pre-scrambled eggs
Some flour, we'll get into how much

1. Cut chicken into a little larger than bite size pieces and put into a large bowl.

2. Add the garlic, the eggs, the soy sauce and the ginger root to the bowl.

3. Mix the contents of the bowl up by hand and allow to marinate.

4. Sift together equal parts flour and katakuriko.

5. Coat the chicken pieces with the flour/katakuriko mixture and press in your hands to remove extra flour mixture. Like so.

6. Place in hot oil and fry till golden brown. You should also try looking like an idiot. For some reason it seems to help.

7. When done you should get something like this. Although Amber will be unavailable to hold your plate for you. She is a busy person.

You should serve with sticky white rice. This is a great party food and goes well with other small dishes.


Back to Cooking Diary


What am I grooving to?

Not playing anything right now.




This site blocks the RIAA/MPAA Copyright ©2003 salt-the-earth.net Some Rights Reserved