Vitamin-Packed Karaage
Ingredients (2 servings)
Karaage
・8.8 oz (250g) Chicken thigh
・0.4 cup (100ml) Water★
・5g Salt★
・5g Sugar★
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tsp Grated ginger☆
・2.5 tbsp Flour
・2.5 tbsp Potato starch
・Oil for frying
Veggie sauce
・2.8 oz (80g) Tomato
・1.7 oz (50g) Cucumber
・1.7 oz (50g) Onion
・1 oz (30g) Bell pepper
・2 tbsp Soy sauce◇
・1 tbsp Sake◇
・2 tsp Mirin◇
・2 tsp Rice vinegar◇
・2 tsp Sugar◇
・1/2 tsp Chicken stock powder◇
・1/2 tsp Garlic powder◇
Miso soup
・3.5 oz (100g) Chinese cabbage
・2 oz (60g) Tofu
・1 oz (30g) Daikon
・1 oz (30g) Carrot
・1 tbsp Dried wakame seaweed
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
Rice
・1 Umeboshi (Pickled plum)
・3 sheets of Shiso leaves
・2 oz (60g) Pickled daikon
・2 tsp White sesame
Direction
1. [Karaage] Cut chicken into small pieces. Soak them in ★ for 30 minutes to make the chicken juicy.
2. After 30 minutes, remove moisture from chicken thoroughly with paper towel. Soak chicken in marinade sauce made with ☆ for 20 minutes.
3. In a separate bowl, mix flour with potato starch. Transfer the chicken into this bowl. Mix well. Fry in oil for 3-4 minutes on each side.
4. [Veggie sauce] Grate onion, and heat it in a microwave or pan to remove pungent taste. Dice cucumber, tomato, and bell pepper. Refrigerate vegetables before mixing with ◇.
5. [Miso soup] Simmer Chinese cabbage, daikon, and carrot with water (add dashi powder as needed). When it boils, add tofu and dried wakame seaweed. When vegetables are soft, turn off the heat and add miso paste.
6. [Rice] Cook rice normally with rice cooker. When it’s cooked, add minced shiso, umeboshi, pickled daikon, and white sesame. Mix well.
