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How to Cook Perfect Izakaya Classic! Cartilage Karaage

Izakaya Classic! Cartilage Karaage.

Izakaya Classic! Cartilage Karaage You can cook Izakaya Classic! Cartilage Karaage using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Izakaya Classic! Cartilage Karaage

  1. Prepare 200 grams of Chicken knee cartilage.
  2. Prepare 1 tbsp of Shaoxing wine.
  3. It's 1 tbsp of Usukuchi soy sauce.
  4. Prepare 1 clove of Grated garlic.
  5. It's 2 tbsp of White flour.
  6. It's 2 tbsp of Katakuriko.
  7. It's 20 of grains Szechuan pepper.
  8. You need 1 tbsp of Salt.
  9. Prepare 1 of as much (to taste) Lemon.

Izakaya Classic! Cartilage Karaage instructions

  1. Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes..
  2. Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess..
  3. Fry in oil heated to 160℃. When small bubbles come out and you can feel a crispy exterior with chopsticks, remove from the oil. This should take about 5 minutes..
  4. The first round of frying is done. The temperature of the oil is at the middle range of 160℃, but the outside is white..
  5. Raise the temperature of the oil to 200℃ and fry again for about 30 seconds. Now, the outside will brown and it will become crispy. Drain well..
  6. Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt..
  7. Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!.

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