Chicken Karaage

Japanese fried chicken marinated in soy, ginger, and sake, double-fried for an irresistibly crispy crust.

Ingredients

• 1 kg thinly sliced beef
• 2 cups panko breadcrumbs
• a handful of sliced scallion whites
• 2 tsp wasabi paste
• 3 tbsp toasted sesame oil
• 200g carrots
• a handful of fresh shiso leaves, chopped
• a generous spoonful of soy sauce
• 2 cups water
• 1 1/2 tsp shichimi togarashi
• a generous handful of bean sprouts
• a generous spoonful of sake

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and shichimi togarashi, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the grated fresh ginger and sliced scallion whites over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the wasabi paste and daikon radish, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the pickled ginger, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the chives and serve hot alongside panko breadcrumbs.

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