Japan - Osaka
JAPAN - Osaka
Fried Chicken – Karaage
DOWNLOAD: Osaka - Fried Chicken: Karaage
Karaage chicken is very popular in Japan, often enjoyed as a snack on the way home from work with a beer.
Ingredients
4 chicken thighs, each cut into about 8 pieces
Marinade
3 Tb soy sauce
2 Tb sake
3 cm fresh ginger, grated finely
4 Tb Cornflour
Oil for deep frying (I use rice bran)
Lemon or lime slices to garnish
Sesame seeds to garnish (optional)
Dipping sauce:
4 Tb light soy sauce
1 Tb caster sugar
2 Tb sake
1 star anise
Simmer the above in a small pot for 5 minutes.
Pat chicken pieces dry, and marinate in the soy sauce, sake and fresh ginger for at least 10 minutes (longer is fine). Heat oil in a small pot suitable for frying, pan or wok to a medium heat. Drain off marinade and toss the cornflour through the chicken mix to coat. Shake off any excess and then cook pieces in batches, being careful not to overcrowd the cooking vessel. Cook until they are crispy and cooked through – about 4-6 minutes each. Serve with small bowls or dipping sauce, mustard and lemon or lime wedges.
Grilled Onigiri (rice balls)
Makes 4-6
DOWNLOAD: Osaka - Grilled Onigiri (rice balls) and Udon Noodle Bowl
Ingredients
1 cup freshly cooked medium grain rice, warm
1 Tb dark soy sauce
1 Tb sake
1 Tb mirin
2 tsp sesame oil
1 Tb cooking oil
Make the basting sauce by combining soy, sake, mirin and oils. Set aside.
First, wet your hands to prevent rice from sticking to them. Shape handfuls of rice into balls by pressing firmly until the rice sticks together. Flatten each ball slightly and set aside.
Heat a grill plate or fry pan to medium heat. Brush one side of each rice ball with sauce (not too much as it will make balls fall apart if too wet) and gently place the onikiri,sauce side down, in the pan. Cook until it is toasted. Brush the other side with sauce and gently turn to cook the other side. I keep brushing and turning until I am happy with the colour and that they will be heated through.
Steaming Udon Noodle Bowl
Serves 4
DOWNLOAD: Osaka - Grilled Onigiri (rice balls) and Udon Noodle Bowl
Ingredients:
3 cups water
2 Tb light soy sauce
2 Tb mirin
1cm fresh ginger, peeled and sliced thinly
1 tsp caster sugar
Seaweed, dried bonito flakes and spring onions to garnish.
In a saucepan combine the water, soy, mirin, ginger and sugar and bring to the boil. Reduce the heat and simmer for 5 minutes. Taste and adjust seasoning – more sugar for sweet, more soy for salt.
To cook the udon, drop into boiling water and boil for 3 minutes before draining.
Put noodles in serving bowls then add the hot stock and garnish with toasted seaweed, spring onions and bonito flakes.
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