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Restaurants›AFURI IZAKAYA SE PORTLAND›Karaage* Recipe

Karaage* Recipe

Inspired by AFURI IZAKAYA SE PORTLAND

Time1h

Serves4

fried chicken, nanban sauce, yuzu kosho egg salad, shishito, chive, furikake, lemon

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Ingredients

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Chicken Marinade

1 1/8 lb (500 grams) Boneless chicken thighs

3 tbs Aged soy sauce

2 tbs Sake

1 tsp Ginger, grated

2 cloves Garlic, minced

1 cup Cornstarch

1 cup 00 bread flour

1 cup water

Nanban Sauce

4 tbs Rice vinegar

4 tbs Aged soy sauce

2 tbs Mirin

1 tbs sugar

Yuzu Kosho Egg Salad

4 large hard-boiled eggs

4 tbs Mayonnaise

1 tsp yuzu kosho

to taste Celtic sea salt

to taste white, green, and black pepper

Garnishes

3 1/2 oz (100 grams) shishito peppers

2 tbs chives, chopped

to taste furikake

1 whole lemon wedges

Method

Preparation

1

Marinate the Chicken

In a bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add the chicken thighs and marinate for at least 30 minutes.

2

Prepare Nanban Sauce

In a small saucepan, combine rice vinegar, soy sauce, mirin, and sugar. Heat gently until the sugar dissolves. Set aside.

3

Make Yuzu Kosho Egg Salad

Chop hard-boiled eggs and mix with mayonnaise, yuzu kosho, salt, and pepper. Adjust seasoning to taste.

Cooking

4

Fry the Chicken

In a deep pan, heat oil to 180°C (350°F). Dredge marinated chicken in cornstarch and flour mixture. Fry until golden brown and cooked through, about 6-8 minutes. Drain on paper towels.

5

Sauté Shishito Peppers

In a separate pan, sauté shishito peppers until blistered and tender, about 3-5 minutes.

Serving

6

Plate the Dish

Place fried chicken on a plate, drizzle with nanban sauce, and serve with yuzu kosho egg salad on the side. Garnish with sautéed shishito peppers, chopped chives, and a sprinkle of furikake. Add lemon wedges for extra zest.