IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW
Make and share this Izakaya Sakura Chicken Karaage and Ponzu Coleslaw recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
- Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
- Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
- Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
- Serve karaage with coleslaw on side.
Nutrition Facts : Calories 888.2, Fat 80.2, SaturatedFat 13.7, Cholesterol 122, Sodium 482.9, Carbohydrate 17.3, Fiber 4.3, Sugar 6.8, Protein 27.4
CHICKEN KARAAGE (JAPANESE CHICKEN NUGGETS)
Chicken karaage is quite common in Japan and easy enough to buy at any convenience store or grocery store. I liked it quite a lot, and when I came home, I scoured the internet for recipes and found one that turned out pretty good. Once I knew the ingredients, I stopped using the recipe altogether, so all my measurements are approximate (since it's simply marinade, they don't exactly matter so much anyway!) Generally in Japan, karaage is made using dark meat. I prefer using white meat, so that is what is included in this recipe. You can use whichever you prefer. Also, you do not need a deep fryer. I have included directions for fryer and skillet.
Provided by Bobbles
Categories Chicken Breast
Time 2h10m
Yield 14-28 nuggets, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into large, bite-sized pieces. Place into a large zip-top bag or bowl.
- Measure the 1/2 cup of soy sauce and add the grated ginger, garlic, salt and pepper. Pour over the chicken. Mix together well by stirring (bowl) or kneading with your hands (bag) so that everything is coated well. Cover the bowl/zip the bag and put it in the refrigerator for about 1 hour to marinate.
- In a medium bowl mix 1 part corn flour and 1 part white flour. There is no way to know exactly how much you will need, so keep the bags and a measuring spoon at the ready in case you run out.
- After 1 hour, remove the chicken from the refrigerator. Remove the chicken from your bowl or bag and coat in the flour mixture. Set aside. (Remember that there may be bits of ginger or garlic stuck to your chicken, so if you want to remove it, do so either before or during flouring.) I recommend dipping the chicken in flour a second time before frying.
- FOR DEEP FRYER. --Set your fryer to 350 degrees F and deep fry in vegetable oil until the nuggets are golden brown, about 5 minutes.
- FOR SKILLET. --Fill a deep skillet with about 1 inch of vegetable oil and set to high heat. (The temperature is good when a drop of water sends you running to duck and cover. That or you can use a thermometer.) Add as many nuggets as can comfortably fit in the pan at one time. They probably will not be completely covered in oil.
- After about 2 minutes (or when the part submerged in oil looks a tasty brown color), use a pair of tongs to turn each nugget over. You will have to keep a close eye on the nuggets, especially the small ones that will cook faster. When they look done, remove them to a plate prepared with paper towels to sop up excess oil. Repeat until all nuggets are fried.
- Serve with the side of your choice and a slice of lemon (optional).
Nutrition Facts : Calories 308.7, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 4115.5, Carbohydrate 7.6, Fiber 0.9, Sugar 1.4, Protein 38.4
IZAKAYA SAKURA TERIYAKI CHICKEN
Make and share this Izakaya Sakura Teriyaki Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
- Heat saucepan, place chicken in pan and cook both sides until golden grown.
- Wipe off excess oil with a paper towel.
- Add sake/soy sauce mixture. Cook until liquid is mostly gone.
- Remove chicken from saucepan and place on plate.
- Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.
IZAKAYA SAKURA DUNGENESS CRAB WITH PONZU DIP
This recipe is from a local Japanese restaurant. Dungeness crab is in season from early winter to early summer. The perfect match with a glass of sake!
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
- Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
- Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
- Take out the crab and cool down under running water.
- Take off legs. Make a cut line on leg shells and place on serving plate.
- Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
- Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
- Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
- Place the meat in a small serving bowl. Serve with ponzu dipping sauce.
Nutrition Facts : Calories 296.2, Fat 1.6, SaturatedFat 0.2, Cholesterol 96.2, Sodium 56401.3, Carbohydrate 7, Protein 29
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