Showing posts with label Zensai (Appetizer). Show all posts
Showing posts with label Zensai (Appetizer). Show all posts

Friday, July 22, 2016

How to Make Egg Tempura (Food Wars! Shokugeki no Soma Inspired) - Video Recipe

The trick to make runny soft boiled egg Tempura is to use frozen eggs :)


https://www.youtube.com/watch?v=y0D8nfsZMS8



---------------------------------
Egg Tempura

Difficulty: Super Easy
Time: 10min + freezing time
Number of servings: 4

Ingredients:
4 frozen eggs
flour *cake flour or all purpose flour
3 tbsp. Tempura flour
4 tbsp. water
vegetable oil for deep frying

Directions:
1. Mix Tempura flour and water in a bowl.
2. Peel the frozen eggs, dust with flour, then coat with the batter (1.).
3. Deep fry in oil (2 at a time is better) at 170C (338F) for 6 minutes. When they float up to the surface, flip them over to cook evenly.

You can eat them with salt, soy sauce, Tempura sauce, Dashi broth, or any seasoning you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_22.html
---------------------------------


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Thursday, July 14, 2016

Harusame Noodle Salad - Video Recipe

Harusame Salad is a very refreshing noodle salad with lots of vegetables. Perfect dish during the hot and humid summer season. However it can be served all year long ;)


https://www.youtube.com/watch?v=GKsyOfc75z4

Vegetarian people can remove the ham and egg (seasonings are just fine, so you don't have to add anything to substitute them)!



---------------------------------
Harusame Noodle Salad

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
40g (1.4oz.) Harusame noodles (cellophane noodles)
4 slices ham
1/2 cucumber
50g (1.8oz.) carrot
1 egg
a pinch of salt
cooking oil
Seasonings
* 1 tbsp. vinegar (rice or cereal)
* 1 tbsp. soy sauce
* 1 tbsp. ground toasted white sesame seeds
* 1/2 tbsp. sesame oil
* 1 tsp. sugar
lemon juice if you like

Directions:
1. Cut ham and cucumber into thin strips.
2. Cut carrot into thin strips, place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 1 minute to make them soft.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. Cook Harusame noodles in boiling water, wash with cold water, cut into bite size pieces if necessary, then drain well.
5. In a large bowl, mix the seasonings. Add cucumber, ham, carrot, egg, and Harusame, then toss well to coat. If you like, you can mix in some lemon juice to finish to add more refreshing flavor ;)

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_14.html
---------------------------------


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Tuesday, June 21, 2016

Okakiage (Food Wars! Shokugeki no Soma Inspired Crispy Fried Chicken) - Video Recipe

"Okaki" is rice crackers and "Age" means deep fried.


Okakiage appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.


Of course you can use any rice crackers~ ;)




Print on your Postcard

---------------------------------

Okakiage (Crispy Fried Chicken)


Difficulty: Very Easy
Time: 20min
Number of servings: 4

Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges

Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.

Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
---------------------------------


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Tuesday, June 14, 2016

Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce) - Video Recipe

Nanbanzuke is a Japanese home-cooked meal with deep fried meat or fish, marinated in sweet and spicy vinegar sauce.


https://www.youtube.com/watch?v=QUGPIyH20y8

Aji (horse mackerel) is in season in Japnan from May to July :)
You can substitute it with other fish or chicken, too!



---------------------------------
Aji no Nanbanzuke (Horse Mackerel Marinated in Sweet Vinegar Sauce)

Difficulty: Medium
Time: 30min
Number of servings: 4

Ingredients:
8 fillets horse mackerel = 400g (14oz.) *other fish or chicken is OK
salt
flour
3 tbsp. sesame oil
100g (3.5oz.) onion
120g (4.2oz.) color peppers (green/red/orange/yellow)
1 dried red chili pepper
marinade
* 4 tbsp. vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 2 tbsp. sugar
* 50ml Kombu Dashi soup stock

Directions:
1. Thinly slice onion and color peppers. Boil for just under a minute to remove the bad smell and bitter taste. Then drain well in a colander.
2. Slice the horse mackerel fillets diagonally into pieces. Dust both sides with salt and flour. Heat sesame oil in a frying pan. Cook both side until crisp, golden and cooked through. Transfer to a flat dish. *You can of course deep fry the horse mackerel.
3. Thinly slice dried red chili pepper. Mix the marinade and the dried red chili pepper. Then add the vegetables and toss. Pour it over the horse mackerel and marinade for over 10 minutes, then serve.

After 10 minutes, fish meat is very soft. After a day, the flavor soaks well and the fish meat becomes firm (condensed). Both are delicious! You can keep it in the fridge for 2-3 days.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_14.html
---------------------------------


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Tuesday, May 31, 2016

Hijiki Seaweed Salad - Video Recipe

I remember Hijiki salad is a very popular appetizer dish at a Japanese restaurants in New York. The same in other places?!

It goes perfect with rice, perfect for Bento side dish!!!


https://www.youtube.com/watch?v=A_N6pzZ-wNA

In this tutorial, I will show you a super easy way to make it in a Microwave. However, if you don't want to use a Microwave, you can always use a pot. Directions are below ;)



---------------------------------
Hijiki Seaweed Salad

Difficulty: Very Easy
Time: 30min
Number of servings: 4

Ingredients:
20g (0.7oz.) dried Hijiki seaweed
60g (2.1oz.) carrot
100g (3.5oz.) Chikuwa fish cake
2 Shiitake mushrooms
A
* 2 tbsp. soy sauce
* 2 tbsp. Sake
* 1 tbsp. sugar
* 1 tsp. sesame oil

Directions:
1. Place dried Hijiki in a microwavable bowl, add plenty of water, cover with plastic wrap, then microwave at 600 watts for 3 minutes. Leave to cool uncovered for 2 minutes. Wash and drain well. If you don't have a microwave, you can soak in water for 20~30 minutes, then drain.
2. Thinly slice carrot, Shiitake mushrooms, and Chikuwa fish cake.
3. Place Hijiki, carrot, Shiitake, Chikuwa in a microwavable bowl, add A and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes. Toss to coat the seasonings evenly, cover with plastic wrap, and let sit for over 10 minutes to marinate. If you don't have a microwave, you can simmer in a pot on low heat until the liquid is gone for about 20 minutes.

You can keep 3~4 days in the fridge :)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_31.html
---------------------------------


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Friday, May 13, 2016

Avocado Cheese Korokke (Croquettes) - Video Recipe

Very rich and tasty Korokke (Croquettes)!


https://www.youtube.com/watch?v=08B7RtbKjnM

Simple salt and pepper seasonings are good enough ;)



---------------------------------
Avocado Cheese Korokke (Croquettes)

Difficulty: Medium
Time: 30min
Number of servings: 6 croquettes

Ingredients:
300g (10.6oz.) potatoes
1/2 Avocado
salt and pepper
pizza cheese
batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
tomato ketchup or mayonnaise if you like

Directions:
1. Peel and slice potatoes. Place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 6 minutes until soft. Transfer to a bowl and mash with a fork. (You can cut into medium chunks and boil until soft. Then drain and mash them while hot.)
2. While still hot, add diced avocado. By heating avocado, you can avoid it from chaining color.
3. Season with salt and pepper.
4. Flatten the mixture and divide it into 6 equal portions. Place some pizza cheese in the center and flatten each portion into an oval-shaped patty.
5. Coat each patty with flour, dip in beaten egg, and coat with Panko.
6. Deep fry in oil at 170C(338F) until golden brown.

Serve with tomato ketchup or mayonnaise if desired.
Best eaten while still hot, or avocado can become soggy.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_13.html
---------------------------------


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Tuesday, May 10, 2016

How to Make Japanese Soft Boiled Ramen Eggs (Nitamago 煮卵 Recipe) | Japanese Cooking Video Recipe

Ramen Eggs, also called Nitamago, Ajitama, or Ajitsuke-tamago, are savory soft-boiled eggs with creamy runny egg yolk, known as Ramen topping.


Japanese Soft Boiled Ramen Eggs
Japanese Soft Boiled Ramen Eggs

Ramen Egg is not only for Ramen but also for fried rice, pasta, rice bowl, and more! It even makes a perfect topping for white rice. Great dish to stock in the fridge :)




---------------------------------

Ramen Eggs


Difficulty: Very Easy
Time: 10min + soaking time
Number of servings: 4

Ingredients:
4 cold eggs right out of the fridge
Tare seasonings
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar

Directions:
1. Bring a pot of water to a boil.
2. Tap each egg with a spoon to make cracks in the bottom of the shell. OR you can poke a small hole using an "Egg Hole Puncher". (Water goes in between the egg and the shell which helps the shell to come off).
3. Place the eggs in a strainer and place it in boiling water, the crack-side up (to let water in). The strainer prevents eggs from hitting the bottom of the pot.
4. Boil for 7 minutes. Place them in water to cool, then peel.
5. Place the Tare seasonings in a Ziploc bag and mix well. Then place the eggs, close securely, and put in the fridge for about 30 minutes ~ 12 hours, rolling over once in a while.

If you soak the eggs too long, they become salty and the egg yolks pectize (like jelly). Please eat when you think are ready. I think it becomes too salty after 12 hours.

You can get an "Egg Hole Puncher" at Daiso 100yen shop to poke a hole in the egg.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_10.html
---------------------------------


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Friday, April 22, 2016

Corn Shumai (Pork Dumplings) - Video Recipe

Shumai (Pork Dumpling) is a type of traditional Chinese dumpling served as dim sum. In this tutorial I will show you how to make it WITHOUT using Shumai wrappers but bok choy (a type of Chinese cabbage) and with a lot of corn toppings. yummy!!!


https://www.youtube.com/watch?v=9ylivqkp-KE

Bok choy gives a nice flavor at the same time makes it look very colorful. Perfect for parties and Bento lunch box :)



---------------------------------
Corn Shumai

Difficulty: Very Easy
Time: 20min
Number of servings: 12 pieces

Ingredients:
240g (8.5oz.) frozen corn kernels *canned is ok
2 tbsp. corn or potato starch
200g (7oz.) ground pork
A
* 4 tbsp. chopped long onion
* 2 tsp. grated ginger
* 2 tsp. soy sauce
* salt and pepper
* 1 tsp. sesame oil
2 baby bok choy

Directions:
1. Defrost frozen corn kernels and coat with corn or potato starch.
2. Trim off the bok choy stem end, separate out the leaves, and rinse under running water to remove sands. Place them on a microwavable dish, cover with plastic wrap, then microwave at 600 watts for 2 minutes until a bit tender.
3. Place ground pork and A in a bowl and mix well with your hands until the mixture becomes sticky. Divide it in to 12 pieces and roll into balls.
4. Coat with the corn kernels and wrap with bok choy leaves.
5. Place them on a microwavable dish, cover with plastic wrap, then cook in the microwave at 600 watts for 7 minutes.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_22.html
---------------------------------


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Tuesday, February 16, 2016

Kawaii Boiled Egg Decoration Ideas かわいい卵の飾り切り - Video Recipe

This idea is perfect for Bento lunch box and parties ;)



Use a knife to cut a zigzag through the center of the egg to make flowers.
Use a knife to cut a zigzag around the egg yolk to make a hatching chick :)

Print on your Postcard

FYI: Here's the technique how to get hard-boiled eggs that peel beautifully!
https://www.youtube.com/watch?v=agsRmI4F2mI

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Tuesday, January 19, 2016

Kamaboko (Fish Cake) Decoration Ideas (Kazarigiri) - Video Recipe

Perfect for parties and Bento box!


https://www.youtube.com/watch?v=3m2Eb33M6eY

This is not playing with food. Kamaboko Decoration is a traditional art of Japanese food Omotenashi (hospitality) spirit ;)



---------------------------------
5 Cute Kamaboko Decoration Ideas

薔薇 (Bara/Rose)
Slice white Kamaboko about 1cm thick. Make a cut on the top. Make 3 ultrathin slices of pink Kamaboko, layer, then roll. Place it in the white Kamaboko.

兎 (Usagi/Bunny)
Slice pink Kamaboko about 1cm thick. Peel the pink part leaving about 2cm of the end. Cut off 1cm of the end of the peel and cut out the eye using a straw. Cut out the eye of the white part and insert the pink eye. Slice the peel into half then roll to make the ears.

結び (Musubi/Knot)
Slice Kamaboko about 5mm thick. Make a cut in the center, then make staggered cut half way through on both sides. Put both sides through the hole in the center in the opposite direction. Pull to make the not.

手綱 (Tazuna/Rope)
Slice Kamaboko about 1cm thick. Peel the pink part leaving about 2cm of the end. Make 2cm cut in the center. Put the end through the hole.

孔雀 (Kujyaku/Peacock)
Slice Kamaboko about 5mm thick. Make 2mm slices leaving 5mm of the ends. Fold each in the same direction.

Like you eat Sashimi, you can eat Kamaboko with Soy Sauce and Wasabi :)

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/01/blog-post_19.html
---------------------------------


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Wednesday, January 13, 2016

How to Make Onsen Tamago (EASY Soft-Boiled / Hot Spring Eggs) - Video Recipe

Onsen Tamago is a traditional Japanese soft-boiled egg. The egg white is milky and the egg yolk is creamy. It makes a perfect topping for rice :)


https://www.youtube.com/watch?v=Xwg9drpyEXE

The traditional way of cooking Onsen Tamago is to place eggs into rope nets and leave them in a hot spring. However in this tutorial, I will show you how to make them in a pot at home :)



---------------------------------
Onsen Tamago

Difficulty: Very Easy
Time: 10-15min
Number of servings: 4 eggs

Ingredients:
4 eggs

Directions:
1. Bring a pot of water to a boil.
2. Stop the heat and place the eggs.
3. If the eggs are cold just out from the fridge, leave for 15 minutes. If the eggs are at the room temperature, leave for 10 minutes.

You can garnish with chopped green onions or Mitsuba (Japanese parsley) if you like. Then eat with Tsuyu or soy sauce :)

soy sauce I recommend is "Matsuno Shoyu 松野醤油"

Tsuyu I recommend is "Yamaki Kappo Shiro Dashi (White Dashi) ヤマキ 割烹白だし"

Or, you can place it on rice dishes, such as Gyudon, Natto donburi, Curry and Rice, etc…
https://www.youtube.com/playlist?list=PL07C665205286A65A

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/01/blog-post_13.html
---------------------------------


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Friday, December 11, 2015

Creamy Christmas Tree Salad - Video Recipe

A luxurious, sparkling Christmas avocado and potato salad with salmon, corn, and cream cheese.


https://www.youtube.com/watch?v=zVZtKKDzzkE

Avocado added to the potato brings out the richness and makes it an easy-to-eat salad! It's nice as a sandwich spread, too.



---------------------------------
Creamy Christmas Tree Salad

Difficulty: Very Easy
Time: 20min
Number of servings: about 10 (5cm/2inch) Bento cups

Ingredients:
250g (8.8oz.) potatoes
100g (3.5oz.) avocado
A
* 3 tbsp. whipping cream or milk
* 2 tbsp. mayonnaise
* salt and pepper to taste
30g (1oz.) smoked salmon
30g (1oz.) cream cheese
2 tbsp. drained canned whole corn kernels
1 tbsp. finely chopped fresh parsley
gold powder or whole corn kernels to top with

Directions:
1. Thinly cut the potatoes, put the slices in a microwavable dish, wrap with plastic wrap, and microwave at 500W for about 5 minutes until soft.
2. Mash the potatoes and avocado together while still hot (heating avocado will prevent it from changing color). Add A and mix well until creamy.
3. Add the finely chopped smoked salmon, cream cheese, sweet corn, and parsley flakes, then mix.
4. Put the mixture into a pastry bag and pipe out into Bento cups in cone shapes so they look like Christmas trees. Top with gold powder or a whole corn kernel.

レシピ(日本語)
http://cooklabo.blogspot.jp/2010/11/blog-post.html
---------------------------------


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Tuesday, November 10, 2015

Tamagoyaki (Sweet / Savory Japanese Rolled Omelette) - Video Recipe

How do you like your Tamagoyaki?! Sweet or Savory?


I used to love savory one but now I like both. hehe
Both flavors can be a perfect side dish for your Japanese breakfast or Bento lunch box.



Print on your Postcard

---------------------------------

Tamagoyaki (Sweet / Savory Japanese Rolled Omelette)


Difficulty: Easy
Time: 15min
Number of servings: 2-3 (6 pieces)

Ingredients:
((Savory Dashi Flavor: store-bought seasoning))
3 eggs
2 tsp. Yamaki Kappo Shiro Dashi (White Dashi)
2 tbsp. water
((Savory Dashi Flavor: from scratch))
3 eggs
3 tbsp. Dashi broth (you can use Dashi powder to make it)
1/2 tbsp. soy sauce
1 tsp. sugar
a pinch of salt
((Sweet Flavor))
3 eggs
1 tbsp. soy milk/milk/plain yogurt
1 tbsp. sugar
1/3 tsp. salt

Directions:
1. Beat eggs in a bowl, add the seasonings and mix well.
2. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, roll up the egg, and move it to one end. Pour in another thin layer of egg mixture and let it flow under the rolled egg also. Cook until half done and again roll up the egg. Repeat this until all the mixture is gone.
3. Wrap the rolled egg while hot in a bamboo sushi roll mat (or plastic wrap) to even out the shape. Allow it to cool and cut it into bite-sized pieces.

For both flavor, eat with a few drops of soy sauce if you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/11/blog-post.html
---------------------------------


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Tuesday, August 25, 2015

DAISO Kawaii Animal Tofu Stamps - Video Recipe

This set of 4 cute tofu stamps is a very popular item sold at DAISO (100yen shop in Japan). It can get sold out quite soon, so if you happened to find it, just get it! You can use them to stamp cookie dough as well ;)


https://www.youtube.com/watch?v=TfQiWmFyaAk

A cute side dish in a second, even if you don't have time! hehe



What You Need:
Kinugoshi-Dofu (Silken Tofu is recommended)
soy sauce OR dark-colored dressing is OK

How to Use:
1. Press stamp onto a piece of Tofu.
2. Slowly and carefully remove the stamp from the edge.
3. Pour soy sauce onto the imprint.

FYI (soy sauce I used):
Matsuno Shoyu (in Kyoto) has practiced the traditional handmade method of making Japanese soy sauce for 200 years. Only the best ingredients are chosen because these decide the final aroma and taste of their soy sauce after fermentation in wooden barrels.
http://www.matsunoshouyu.co.jp/


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Wednesday, February 25, 2015

How to Make Vegetable Gyoza (Vegetarian Fried Dumplings) - Video Recipe

This video will show you how to make Vegetable Yaki Gyoza (fried dumplings)!


https://www.youtube.com/watch?v=xeUzBV6K8II

Very healthy idea, perfect for vegetarians and those who are on diet ;)



---------------------------------
Vegetable Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 24 pieces

Ingredients:
200g (7oz.) cabbage
100g (3.5oz.) onion
80g (2.8oz.) carrot
1/2 long onion
salt
1 tbsp. potato or corn starch
A
* 1/2 tbsp. soy sauce
* 1 tbsp. sake
* 1/2 tbsp. oyster sauce (or vegetarian stir-fry sauce)
* 1/4 tsp. salt
* 1 tbsp. grated ginger
* cracked black pepper
24 gyoza wrappers
1 tbsp. sesame oil

Directions:
1. Wrap the cabbage with plastic wrap and microwave at 500W for 3 minutes until tender. Finely chop the cabbage then squeeze in paper towels to remove excess water.
2. Finely chop the onion, sprinkle with a bit of salt, then wash and drain well with paper towels. *in this way you can remove the bitter taste and bring up the sweetness of the onion.
3. Finely chop the carrot and the long onion.
4. Mix 1-3 in a bowl, then mix in starch to let it absorb the water.
5. Add A and mix well.
6. Place the gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
7. Heat sesame oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown.
8. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.

This Gyoza is already seasoned but you can serve them with a mixture of vinegar, a little soy sauce, and a few drops of la-yu if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/02/blog-post_25.html
---------------------------------


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Tuesday, December 30, 2014

How to Make Flower Pork Teriyaki Rolls - Video Recipe

I found the recipe on the net and thought it is an easy and perfect side dish for Bento box :)


https://www.youtube.com/watch?v=MHgsddmR9Dc

Perfect for Japanese New Year's food, too!
https://www.youtube.com/playlist?list=PL4FA3DDE33084E166



Leftover carrot scraps can be used for NO MEAT Vegetarian Bolognese Sauce!
https://www.youtube.com/watch?v=1oPvRHeCYYA

---------------------------------
Flower Pork Teriyaki Rolls

Difficulty: Easy
Time: 20min
Number of servings: 8 pieces

Ingredients:
8 thinly sliced pork loin
8 1.3inch-long carrots
salt
A
* 2 tsp. Sake
* 2 tsp. Mirin (sweet Sake)
* 2 tsp. soy sauce
corn or potato starch
1 tsp. cooking oil

Directions:
1. Use a small (2cm=0.8inch) flower-shaped cookie cutter and cut out the carrots. In a boiling water, cook the carrots for 10 minutes, drain well, and cool.
2. Place pork slices, season with a bit of salt, place the cooked carrot on the end of the pork, then start rolling.
3. Heat cooking oil in a frying pan, place the rolls seam side down, you can cover and steam to cook them through for a couple of minutes, then make sure to flip the rolls so that all sides are cooked equally crisp and brown.
4. Add and coat with A, sprinkle with a few pinches of corn or potato starch, and stop the heat when the sauce thickens.
5. When they are cool enough to handle, cut one side to let show the beautiful flower shape. *You can eat the scraps to see how they taste ;)

レシピ(日本語)
http://www.s-direct.co.jp/shop/kids/recipe04.aspx
http://cooklabo.blogspot.jp/2014/12/blog-post_30.html
---------------------------------


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Friday, November 21, 2014

How to Make Microwave Karaage (Japanese Fried Chicken) - Video Recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!


https://www.youtube.com/watch?v=WYavFxYmfBQ

I won this "Cookper Microwave Karaage Tray" at the sweepstakes, so I tried it out :)

Wavy tray catches excess oil, so the Karaage will turn out crisp.
The silicon paper will avoid Karaage from sticking.



I hope you can find it online or at a Japanese grocery store~ OR please get it when you come to Japan :)

Cookper Microwave Karaage Tray (クックパー レンジでから揚げトレー 6回分)

---------------------------------
Microwave Karaage (Japanese Fried Chicken)

Difficulty: Super Easy
Time: 25min
Number of servings: 8 pieces

Ingredients:
250g (8.8oz.) chicken thigh or breast (w/o skin)
A
* 1.5 tbsp. soy sauce
* 2 tsp. Sake
* 1 tsp. grated ginger
2 tbsp. Katakuriko (potato starch) or flour
2 tsp. cooking oil

Directions:
1. Cut the chicken into 8 pieces. Season with A and marinate for 15 minutes. *This process will make the chicken tender.
2. Put Katakuriko (potato starch) or flour in a plastic bag. Remove excess seasonings from the chicken using paper towel (to make it crisp), then add into the plastic bag. Shake and coat the chicken with the starch.
3. Discard excess starch if any, add cooking oil, then coat until no longer powdery.
4. Place the wavy sheet on the tray and place the chicken pieces.
5. Place the tray on a microwavable dish. Microwave at 500w for 6 minutes (or 600w for 5 minutes).

- Cookper Microwave Karaage Tray comes with 6 wavy silicon sheets. Each sheet is one-time use.
- You can enjoy your favorite flavor by changing the seasonings!!!
- You can also use this product to reheat deep-fried food.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/11/blog-post_21.html
---------------------------------


Deep-fried versions here:
https://www.youtube.com/watch?v=bam1EE5NqhA
https://www.youtube.com/watch?v=JIYV-TceoGk

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