Twofer Twosday – Karaage Chicken and Sunomono

East meets South in this Japanese version of fried chicken and a kinda sorta cole slaw – actually an easy pickled vegetable dish which is a perfect side dish.

Karaage fried chicken is a very popular food in Japan – it is served in restaurants similar to tapas restaurants, as a street food, a snack with beer in local bars, picked up and taken home for dinner – but it is an easy and different take on fried chicken. Recipes call for chicken thighs but I use similarly sized strips or chunks of chicken breast meat. it can also be made with firm fish, but usually when the term karaage is mentioned, it refers to chicken.

Tebasaki Karaage – is a variation. Disjointed chicken wings are used and are my favorite. Use the standard recipe using 10 wings and deep frying for – 10 minutes.

I have posted sunomono before. it is a wonderful cooling dish as a side, salad, accompaniement to fried foods, grilled foods, baked foods. Usually made with thinly sliced cucumbers, it can also be made with thinly sliced celery, radishes, and/or sweet onion. I feel like the more the merrier so I add different veggies to mine.

So enjoy your un-Southern Fried chicken and Japanese un-slaw. Good eating for parties, lunch, bento lunches, TV watching food. I have often been asked to bring my fried chicken to get-togethers. “Some ask for the regular and others ask for the Japanese. I always take half and half. It all disappears.

public domain picture

public domain picture

Kaarage Chicken
4 chicken thighs or equivalent of chicken breast
2 Tbsp Sake
1 Tbsp soy sauce
1-2 tsp garlic, grated
1-2 tsp ginger, grated
1/2 cup all purpose flour
1/2 cup corn starch
salt and pepper
oil for deep frying (Unless you have allergies or family with allergies, peanut oil is the best oil for deep frying having a higher flash point. A pure vegetable oil such as Crisco is second best.)

Instructions
Cut a chicken thigh into 3-4 pieces (or breast into more pieces/strips).  In a medium size bowl, mix Sake, soy sauce, salt, garlic and ginger with chicken.  Let it sit for 1/2-1 hour. The longer it sits, the more salty the chicken will become.
Mix flour, corn starch and some salt and pepper in another bowl.  Coat marinated chicken pieces with flour mixture.
Heat oil at medium high heat (350F).  Deep fry for 5-8 minutes depending on the size of meat. Drain on paper towels, serve while hot with a few squirts of fresh lemon juice.

public domain images

public domain images

Sunomono
3 Japanese or 4 Persian cucumbers *English cukes can be used. Also thinly sliced celery and/or radishes and/or sweet onion can be added
1/4 tsp salt
3 Tbsp rice vinegar
1 Tbsp sugar
1/4 tsp soy sauce
1 tsp sesame seeds
Instructions

Instructions
Slice cucumbers/veggies as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture and sesame seeds to prepared cucumbers and mix well. Chill for about 1 hour for flavors to marry and veggies to chill.

 

 

 

 

Simple Saturday – Sunomono and Miso Baked Chicken

300px-Sunomono[1]

I buy white miso paste in a tube so I can always have it on hand and keep in the fridge after opening.  This is a yummy dish and tasty any time of year.  In the summer, to avoid oven heat, I will prepare in a well seasoned, oiled cast iron skillet.  I start on medium heat and after about 3 minutes, turn heat to low.  Because of the mirin and sugar content, be aware of food burning easily.  You know your stove so cook accordingly and keep an eye out.  This is also good room temperature.  I slice the chicken and add over mixed greens, julienned carrots and celery, green onion,with a zipper ginger vinaigrette.  This Japanese home cooking at its best.  Something you may not find in a restaurant, but certainly in someone’s home.  You can grill of course, but again, beware of the burn factor.

Sunomono is kept in my fridge all summer for a cool snack or quick cool addition to a meal of anything!  The little Persian cukes, Japanese cukes, or the English cukes work well. If not available, use regular pickling cukes or use standard ones, as thin as possible, with the seeds taken out.  You can also use celery, snow peas, edamame, spinach, or mix a couple of veggies together.  I like with cucumbers best!  Photo courtesy of Wiki Images.

douzo meshiagare, y’all

Sunomono – Cucumber Salad
4 Japanese cucumbers or 1 English cucumber
1/4 tsp salt
3 Tbsp rice vinegar
1 Tbsp sugar
1/4  – 1/2 tsp soy sauce
1 tsp sesame seeds
small sprinkle of chopped cilantro and green onion

Slice cucumbers as thin as you can or use a mandolin or similar slicer. Put in large non-reactive bowl and sprinkle with salt, mixing with your hands. Let sit for about 5 minutes then, using your hands again, squeeze water out of cucumbers (I use my handy dandy Japanese pickle maker for this – you can also view my post on Quickles). Rinse well and squeeze out water.  Discard water. To the rice vinegar,  add soy sauce and  sugar, mixing well. Pour over cucumbers and mix. Let sit in fridge to blend flavors about 30 minutes. Add sesame seeds, cilantro, and green onion. Great small side dish any time of the year.

Miso Baked Chicken/Fish

1/4 cup white Miso paste
3 Tbsp Mirin
2 Tbsp Sake
1 Tbsp sugar
1 Tbsp soy sauce
4 chicken thighs (or nice chunk of salmon or other firm fish)

Mix Miso, Mirin, Sake, and sugar (almost kind of sounds like a recipe rap, hey?) in a non-reactive bowl. Marinade chicken thighs (or fish) in marinade for 30 minutes to one hour. You can put the marinade and meat in a plastic bag to marinate as well.
Preheat oven to 425F. take chicken/fish from bag and place on a plate and use a paper towel to wipe excess marinade liquid well from chicken/fish. Place chicken/fish on oiled aluminum foil spread over a sheet pan. Bake for 15 (8 minutes or so for fish). Turn chicken over and bake 10-15 minutes until cooked through.  I like to use chicken wings or chicken breast fillet and garnish with sliced scallion and sesame seeds.  Serve with steamed sticky rice and sunomono.

%d bloggers like this: