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Chicken Karaage with Yamagata Dashi

Costo $12, ahorrar $8

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $12

INGREDIENTES

  • Chicken

    • 🍗 300g chicken thigh

  • Vegetables

    • 🍆 1 eggplant
    • 🥒 1 cucumber
    • 1 myoga
    • 1 piece ginger
    • 5 shiso leaves
    • 40g mekabu

  • Seasoning

    • 🧂 1 tbsp salt
    • As needed salad oil
    • 💧 400cc water

  • Dashi Seasoning

    • 💧 2 tsp water
    • A pinch of dashi powder
    • 🍬 1 tsp sugar
    • 2 tsp vinegar
    • 1.5 tbsp soy sauce

  • Chicken Marinade & Coating

    • 🧂 1/3 tsp salt
    • 2 tbsp sake
    • 3 tbsp flour
    • 3 tbsp potato starch

PASOS

1

Cut chicken into bite-sized pieces, place in a bowl, and massage with salt and sake. Let marinate for 5 minutes.

2

Add flour and potato starch to the chicken and coat thoroughly.

3

Heat salad oil to 170°C and fry the chicken for 6-7 minutes, turning occasionally, until cooked through.

4

Dice eggplant and cucumber into 7mm cubes, and roughly chop ginger, myoga, and shiso leaves.

5

Mix water and salt in a bowl, add eggplant and cucumber, and let sit for 5 minutes. Drain excess water.

6

Combine dashi seasoning ingredients in a bowl, mix well, and add chopped vegetables and mekabu. Refrigerate for 1 hour to let flavors meld.

7

Serve fried chicken on a plate and top with Yamagata dashi.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 30g
    Proteína
  • 20g
    Carbohidratos
  • 25g
    Grasas

💡 Consejos

Use fresh vegetables for the dashi to maximize flavor.Maintain oil temperature to avoid greasy chicken.Prepare the dashi ahead of time for convenience.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.