Veal Karaage Recipe
Japanese style fried sweetbreads, hot miso mustard, pickled daikon radish, lemon
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Preparation of Sweetbreads
Rinse the veal sweetbreads under cold water, then soak in salted water for about 30 minutes to remove any impurities. Drain and pat dry.
- 2
Marinating
Cut the sweetbreads into bite-sized pieces. In a bowl, mix the miso paste, mustard, salt, and pepper. Add the sweetbreads and let them marinate for at least 30 minutes.
- 3
Breading
In a shallow dish, place the cornstarch. In another bowl, beat the egg. Dip each piece of marinated sweetbread first into the egg, then coat with cornstarch, shaking off any excess.
- 4
Frying
In a large pot or deep fryer, heat the vegetable oil to 180°C (350°F). Fry the sweetbreads in batches for about 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
- 5