Izakaya Sakura Chicken Karaage And Ponzu Coleslaw Recipes

Steps:

• Cut the chicken into large, bite-sized pieces. Place into a large zip-top bag or bowl.
• Measure the 1/2 cup of soy sauce and add the grated ginger, garlic, salt and pepper. Pour over the chicken. Mix together well by stirring (bowl) or kneading with your hands (bag) so that everything is coated well. Cover the bowl/zip the bag and put it in the refrigerator for about 1 hour to marinate.
• In a medium bowl mix 1 part corn flour and 1 part white flour. There is no way to know exactly how much you will need, so keep the bags and a measuring spoon at the ready in case you run out.
• After 1 hour, remove the chicken from the refrigerator. Remove the chicken from your bowl or bag and coat in the flour mixture. Set aside. (Remember that there may be bits of ginger or garlic stuck to your chicken, so if you want to remove it, do so either before or during flouring.) I recommend dipping the chicken in flour a second time before frying.
• FOR DEEP FRYER. --Set your fryer to 350 degrees F and deep fry in vegetable oil until the nuggets are golden brown, about 5 minutes.
• FOR SKILLET. --Fill a deep skillet with about 1 inch of vegetable oil and set to high heat. (The temperature is good when a drop of water sends you running to duck and cover. That or you can use a thermometer.) Add as many nuggets as can comfortably fit in the pan at one time. They probably will not be completely covered in oil.
• After about 2 minutes (or when the part submerged in oil looks a tasty brown color), use a pair of tongs to turn each nugget over. You will have to keep a close eye on the nuggets, especially the small ones that will cook faster. When they look done, remove them to a plate prepared with paper towels to sop up excess oil. Repeat until all nuggets are fried.
• Serve with the side of your choice and a slice of lemon (optional).

Steps:

• Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
• Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
• Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
• Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
• Serve karaage with coleslaw on side.

Steps:

• Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar and the onion slices.
• Lightly season the smelt with salt and pepper. Sprinkle flour over the smelt.
• In a large frying pan, grease a skillet with vegetable oil and sauté smelt on both sides for about 3-4 minutes each.
• Serve the sautéed smelt with marinated onion on the side. Mix the onion with daikon sprouts for color.

Steps:

• Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce.
• Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt.
• Broil saba until cooked through, about 5 minutes per side.
• Serve saba on a plate (or on sliced cabbage) and cover with the sauce.

Steps:

• Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
• Heat saucepan, place chicken in pan and cook both sides until golden grown.
• Wipe off excess oil with a paper towel.
• Add sake/soy sauce mixture. Cook until liquid is mostly gone.
• Remove chicken from saucepan and place on plate.
• Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.