Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, izakaya classic! cartilage karaage. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Izakaya Classic! Cartilage Karaage is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Izakaya Classic! Cartilage Karaage is something which I have loved my entire life. They’re fine and they look wonderful.
Cartilage Karaage A classic izakaya dish. Szechuan pepper and salt goes great with cartilage karaage! It's great as a drinking snack.
To get started with this recipe, we must first prepare a few ingredients. You can cook izakaya classic! cartilage karaage using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Izakaya Classic! Cartilage Karaage:
- Get 200 grams Chicken knee cartilage
- Get 1 tbsp Shaoxing wine
- Get 1 tbsp Usukuchi soy sauce
- Take 1 clove Grated garlic
- Get 2 tbsp White flour
- Take 2 tbsp Katakuriko
- Get 20 grains Szechuan pepper
- Prepare 1 tbsp Salt
- Prepare 1 as much (to taste) Lemon
Despite the name, other meats end up on the skewer too - beef, pork, sometimes duck. Karaage is a mouth-watering izakaya superstar, as well as a fixture in school cafeterias and home cooking. Cartilage Karaage This is chicken cartilage, coated in flour and deep-fried. Its crunchy texture makes it a popular snack.
Steps to make Izakaya Classic! Cartilage Karaage:
- Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes.
- Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess.
- Fry in oil heated to 160℃. When small bubbles come out and you can feel a crispy exterior with chopsticks, remove from the oil. This should take about 5 minutes.
- The first round of frying is done. The temperature of the oil is at the middle range of 160℃, but the outside is white.
- Raise the temperature of the oil to 200℃ and fry again for about 30 seconds. Now, the outside will brown and it will become crispy. Drain well.
- Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt.
- Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!
Karaage Karaage usually refers to deep-fried chicken breasts, or "Zangi" in Hokkaido. Or you can be a little more adventurous and try deep fried "Nankotsu"; chicken cartilage. Dashimaki Tamago The Japanese traditional version of omelette with a slightly sweet flavour, usually served pre-sliced. The Feather Blade Izakaya @ RAPPU is a Feather Blade Izakaya Steakhouse along Duxton Road in Duxton, Singapore. See menus, reviews, pictures and make an online reservation on Chope.
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