Wakadori karage
- Thread starter Kama
- Start date
Dogen Z
aka YOSUQUE
- 23 Apr 2007
- 1,072
- 22
recipe
I guess nobody responded because it's easy to look up on Google.
Well, just to let you know we aren't really antisocial here's a link with a good recipe and pictures. Enjoy. 
Deep-fried Chicken Nuggets (Tori no kara-age) recipe - Bento.com
I guess nobody responded because it's easy to look up on Google.
Well, just to let you know we aren't really antisocial here's a link with a good recipe and pictures. Enjoy. Deep-fried Chicken Nuggets (Tori no kara-age) recipe - Bento.com
Smeagol
先輩
- 20 Aug 2007
- 36
- 0
awesome link dude well good site.
How or what do you check for when testing to see if the rice is done to perfection 'Chef Man'? i know am going off the beaten track ere so forgive the intrusion
Could you add your comment in my thread named "Nishiki Rice Cooking" for me chef
well good site.How or what do you check for when testing to see if the rice is done to perfection 'Chef Man'? i know am going off the beaten track ere so forgive the intrusion
Could you add your comment in my thread named "Nishiki Rice Cooking" for me chefJPNFOODEXP
Registered
- 17 Sep 2007
- 4
- 0
Recipe of "KARA-AGE"
Hi nice to meet you every one.
I introduce a "KARA-AGE" recipe.
*Ingredients*
1 Leg meat
1 or 2 tbsp Ground garlic
a little Ground ginger
a lot Salt & pepper
2 tbsp Soy Sauce
1 tbs Sake
1 Egg
2 tbsp Starch
Deep-fried oil
*How to cook*
1. Cut a leg meat into bite size. (Be carful about the size, when path the fire into the leg meat, it is getting smaler. )
2. Add salt & pepper, ground garlic & ginger, sake and soy sauce with 1. of the leg meat, and then mix all of them.
3. Put 2. in a refrigerator and leave it over night. It infilitrates the seasoning mixture into the leg meat.) Don't use a ginger too much. Because it causes burning.
4. Before deep-frying, an egg and potato starch may be put into the seasoned chicken leg meat and it kneads them.
5. Put 4. of the chicken in a deep-frying pan which is already heated the frying oil. It turns off the heat after getting hard the surface of the chicken.
And then, it lowers the oil temprature until middle and heats up the chicken
again. It turns up the heat and deep-fris the chicken until it becomes brown color.
Hi nice to meet you every one.
I introduce a "KARA-AGE" recipe.
*Ingredients*
1 Leg meat
1 or 2 tbsp Ground garlic
a little Ground ginger
a lot Salt & pepper
2 tbsp Soy Sauce
1 tbs Sake
1 Egg
2 tbsp Starch
Deep-fried oil
*How to cook*
1. Cut a leg meat into bite size. (Be carful about the size, when path the fire into the leg meat, it is getting smaler. )
2. Add salt & pepper, ground garlic & ginger, sake and soy sauce with 1. of the leg meat, and then mix all of them.
3. Put 2. in a refrigerator and leave it over night. It infilitrates the seasoning mixture into the leg meat.) Don't use a ginger too much. Because it causes burning.
4. Before deep-frying, an egg and potato starch may be put into the seasoned chicken leg meat and it kneads them.
5. Put 4. of the chicken in a deep-frying pan which is already heated the frying oil. It turns off the heat after getting hard the surface of the chicken.
And then, it lowers the oil temprature until middle and heats up the chicken
again. It turns up the heat and deep-fris the chicken until it becomes brown color.
JPNFOODEXP
Registered
- 17 Sep 2007
- 4
- 0
Sake
If you don't have a sake, you can use a white wine or a mirin instead of that.
Sake which is used for dish is usualy not for drink.
*tip*
Sake for dish is added some ingredients of flavor with sake for drink.
Sake for dish is not an alcohol in the classification which the Ministry of Health and Welfare of Japan decided.
If you don't have a sake, you can use a white wine or a mirin instead of that.
Sake which is used for dish is usualy not for drink.
*tip*
Sake for dish is added some ingredients of flavor with sake for drink.
Sake for dish is not an alcohol in the classification which the Ministry of Health and Welfare of Japan decided.