With Karaage we define a cooking technique that involves the breading and frying of different ingredients. Here is one of its versions, also ideal for our aperitifs at home! Obviously, we try not to overdo eating it, but at least once a week, we decide to indulge our gluttony with a crunchy and tasty dish. Contrary to what is used to thinks, here in Japan the fried food, thanks to the influences of some foreign countries, is a cooking technique that has found its deserved place in the gastronomy of the country. Arrived from China in the 20th century.
Tori Karaage
Reader Interactions
What is Tori Karaage? Like a number of Japanese recipes, Tori Karaage is relatively simple to make. Only a handful of ingredients used, with the most complicated stage being the frying. I say that due to having met quite a few people that are afraid of frying. As mentioned this recipe is very easy. Chicken thigh pieces are marinated before lightly tossing in katakuriko powder, and then fried until golden. Simply served with some lemon wedges and a side bowl of Japanese mayonnaise.
Tori no Karaage
Many ingredients can be used for Karaage , but chicken is most commonly used in it. Tori no karaage is really popular and is readily available just about everywhere in Japan. It can be found anywhere from specialty shops to convenience stores. Since many shops want their flavor of Karaage to stand out as unique, they are trying new recipes. Many foodies have also tried to make their own versions of Tori no Karage. I am no exception! Following this recipe, you can make a perfect Karaage that is juicy on the inside and crispy on the outside.
The process involves lightly coating small pieces of the meat or fish with flour, or potato or corn starch, and frying in a light oil. The foods are marinated prior to coating. The process differs from the preparation of tempura , which is not marinated and uses a batter for coating. It has become popular to eat Karaage wrapped with green perilla leaves and lettuce leaves. Karaage is often cited to have been popularized in the s by the Toyoken restaurant in Beppu , Japan. The method was popularized because of the food shortages in Japan after World War 2, specifically for chicken.
