Brie Cheese Kara-age Recipe

Chill the Brie: Place the 12 oz wheel of Brie in the refrigerator for at least 30 minutes (or 15 minutes in the freezer) so it firms up—this makes clean cutting and breading easier.

Cut the Brie: Using a sharp knife, cut the chilled Brie into 12 bite-sized cubes (about 1 to 1 1/4-inch pieces). Pat the cubes dry with paper towels to remove excess moisture.

Prepare marinade

In a shallow bowl, whisk together soy sauce (2 tbs), sake (1 tbs), mirin (1 tbs), grated ginger (1 tsp), grated garlic (1 clove), 1 tsp salt and 1 tsp black pepper until combined.

Marinate briefly: Place Brie cubes in the marinade and gently toss to coat. Let them sit for 5 minutes—do not marinate longer than 10 minutes, or the delicate cheese will begin to break down and become overly wet.

Remove and dry: Using a slotted spoon or tongs, lift the Brie from the marinade and place on a wire rack or paper towel-lined tray. Pat the exterior gently but thoroughly with paper towels to remove excess marinade. Allow to rest 5 minutes so surface is tacky but not dripping.

Set up a three-station breading station: place the 3 tbs flour in a shallow dish, the 2 beaten eggs in a second shallow dish, and combine 3 tbs cornstarch with 1.5 cups panko and 1 tsp sesame seeds in a third shallow dish. Mix cornstarch into the panko to help the coating adhere and get extra crispness.

Dust with flour: One at a time, lightly toss each Brie cube in the flour to create a thin dry layer. Shake off excess flour—this helps the egg adhere.

Egg wash: Dip the floured Brie cube into the beaten eggs, fully coating all sides. Allow excess egg to drip off for a moment.

Panko coating: Press the egg-wet Brie into the panko-cornstarch mixture, turning and pressing to fully coat. For an extra-secure crust, repeat the egg dip and panko step a second time to create a double coating. Place coated pieces on a tray and chill for 10–15 minutes—this firms the breading and reduces cheese leakage during frying.

Heat the oil: Pour about 1 cup neutral oil into a heavy-bottomed skillet (or use a small deep fryer). Heat over medium-high heat until oil reaches 340–350°F (170–175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil—it should sizzle and rise steadily but not burn.

Fry in batches: Carefully lower 3–4 coated Brie pieces into the hot oil, keeping spacing so they don’t touch. Fry 45–75 seconds per side (about 1.5–2 minutes total) until golden brown and crisp. Use a slotted spoon or spider to turn and remove them. Do not overcook—longer frying will cause the Brie to melt out of the crust.

Drain: Transfer fried Brie to a wire rack set over a baking sheet or paper towel-lined plate to drain briefly. Let rest 1–2 minutes to settle—the interior will be molten but contained by the crust.

Serve immediately: Plate the Brie Kara-Age with lemon wedges, drizzle or serve with honey or honey-mustard dipping sauce (4 tbs), and garnish with sliced scallions or chives (2 tbs). Recommend eating hot so the center is gooey; note to diners that interior will be hot.

Safety tip: If any pieces break and leak cheese into the oil, remove floating debris between batches and top up oil as needed. Keep oil temperature steady; reduce heat if browning too fast.