Sunday, July 05, 2009

The Taste Is Your Responsibility.

.Today's post is my recipe of kara-age, because I got a request from Susan C.
If you like, try this!

  • 2 chicken thighs (500g)
  • shoyu(means soy sauce)
  • sake(means Japanese rice wine)
  • grated garlic
  • grated ginger
  • salt
  • pepper
  • starch
-How to make-

1. The first, make "TARE"(means the sauce to soak).
  • 6 tablespoons of shoyu
  • 6 tablespoons of sake
  • 1 tablespoon of grated garlic
  • 2 tablespoons of grated ginger
2. They mix into the bawl.

3. Cut chicken thighs into bite-sized of peaces, and sprinkle some salt and pepper over.

4. After cutting, pieces of chicken soak into tare for 5 minutes.
*I like lightly seasoning. If you like well seasoning, chicken should be soaked for 10 minutes over.*

6. During soaking, the starch spread over the tray, heat cooking oil and keep it at 170°C(340°F).

7. Then, peaces of chicken is coated the starch on the tray, but not completely, and into the oil. At this point, I have one advice. You may adjust chicken like a ball, because of fried uniformly.

8. When the foam from chicken become smaller than begging and the surface of chicken is browned, it's the sign of finish!

9. Let's enjoy kara-age with beer!
*If you feel the taste is light, sprinkle some salt and pepper over.*

Today's post is the hardest ever to post...



  • 鶏モモ肉(500g)
  • 醤油
  • 日本酒
  • すりおろしたニンニク
  • すりおろした生姜
  • コショウ
  • 片栗粉

1. 最初に“タレ”を作ります。
  • 醤油大さじ 6杯
  • 日本酒大さじ 6杯
  • すりおろしたニンニク大さじ 1杯
  • すりおろした生姜大さじ 2杯
2. それらをボウルで混ぜ合わせます。

3. 鶏モモ肉を一口大に切って、軽く塩コショウをふります。

4. 切った後、切り身をタレに5分間漬け込みます。

5. 漬けてる間に、片栗粉をトレーの上に広げ、油を温めて170℃にキープします。

6. それから、切り身をトレーの上で片栗粉にまぶしますが、別に完全にまぶさなくても良いです。

7. それから油に入れていきます。ここでアドバイスがあります。切り身をボールみたいに丸く整えると、むらができません。

8. 鶏肉から出る泡が最初より小さくなり、表面がキツネ色になったら出来上がりのサインです。

9. ビールでおいしくいただきましょう!


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Kevin Reiner said...

i'd use "try it at your own risk". :D
but it sounds delicious.

Bakkanekko said...

I'll show this to my mom so she can make it for me XDDD

Colby said...

Hey AEZ this is a good post! Your Englsih is very good! Arigatou for the post.

TJ said...

Itadakimasu!!! The recipe sounds really good! I will try it as soon as I can! And don't worry, I find your English very good! I think at point 7, you meant pieces instead of peaces, but other than that...Bravo!

Susan C said...

Thank you so much for posting this! Domo arigato gozaimasu.

I can't wait to try it!


Bella_182 said...

oo I so have to try that.Sounds soooo good

gaijinhodge said...

One thing to notice:
片栗粉=kataguri flour

Yodz said...

My sister will love this.
One of my favorite restaurant here is Tokyo-Tokyo Restaurant.
What is the difference between "misono" and "tonkatsu?"
Does is its translation in English?
More power! Thanks.

Yodz said...

I mean, What is its translation in English?
sorry for the typo.

AEZ said...

Thanks all!

Oh! I love "tonkatsu"!
But I don't know "misono", sorry...
Is that a dish with soy-bean paste?

Christian said...

That looks delicious! If I attempt to make it, I'll take pictures and document the process. Thanks for the recipe!

Colby said...

I think misono is a Japanese resturant chain. Try googling it! It migh also meen just miso.

zizi said...

It's mr first time rading ur blog. And I really loved it.keep up the good work,man.

zizi said...

Oh,and by the way,here in my country the time is 3:18 PM

limpingalong said...

you did a good job -- some English errors, but even native English speakers make mistakes. Keep practicing. I think the recipe sounds good.

Dream Senshi said...

I'm definitely going to try this, eventually! Having recently been in Japan, I can testify to the tastiness of many a food there! I'm sure this will be no different. :)

Anonymous said...

Hey AEZ, I think that guy is a spammer. Delete his message!