For the first time in my life I made a 3 course Japanese meal… and it turned out SO delicious. Thanks to www.japanesecooking101.com I managed to cook Karaage (Japanese fried chicken), Salmon Teriyaki, and Dorayaki (the fluffiest pancakes).
1) KARAAGE (Japanese Fried Chicken)
Karaage is essentially a traditionally Japanese meat or fish dish. Anything fried is tasty to me so i decided to make a ton load. This dish is usually cooked with chicken thigh but I decided to make chicken wings instead which took slightly longer than thighs would.
Prep: 30 min – 1 hour
Cook time: 10-20 minutes
Servings: 6 people
750g of chicken wings (equivalent to around 6 chicken thighs)
2 1/2 tbsp of Sake
2 tbsp of Soy Sauce
1/2 tsp of Salt
3-4 tsp grated garlic
3-4 tsp grated ginger
1 cup of all purpose flower
1 cup of corn starch/flour
oil for cooking
salt and pepper
– In a bowl, mix Sake, Soy Sauce, salt, garlic and ginger. Then place the chicken in and mix together. Leave for around 30 minutes to 1 hour to marinate.
– In a different bowl, mix together the corn starch/flour and the salt and pepper and sieve into the marinated chicken bowl and mix it all together.
– Heat around 5 cm of oil (enough to cover the chicken at least half way) at a medium/high heat
– Deep fry for 15-20 minutes, or till its golden brown and crispy.
Recipe and method courtesy of: http://www.japanesecooking101.com/karaage-recipe/
2) SALMON TERIYAKI
Salmon Teriyaki is pretty much loved by everyone. The teriyaki sauce is sweet and salty making it one of my favourite dishes ever.
Prep: 5 minutes
Cook time: 15 minutes
Servings: 4 people
4 tbsp of Soy Sauce
2 Salmon fillets, sliced in half long ways
2 tbsp of Sake
1 tbsp of sugar
1 tsp of grated ginger root
1 tsp of vegetable oil
– Mix the Soy Sauce, Sake and ginger in a small bowl
– Heat the oil in a frying pan at a medium, once hot place salmon in the pan skin side down.
– Cook the salmon for around 3-4 minutes on each side
– Once pretty much cooked, reduce the heat and add the sauce. Wait until the sauce starts to thicken and after around 4-5 minutes remove from pan, ready to serve.
I ended up adding more teriyaki sauce from the packet because unfortunately I didn’t make enough. But this home made sauce beats the packeted one any day.
Recipe and Method courtesy of: http://www.japanesecooking101.com/salmon-teriyaki-recipe/
Prep: 5-10 minutes
Cook time: 5 minutes
1 1/4 cup of all purpose flour
1 tsp baking soda
1/2-1 cup of sugar
1 tbsp of honey
1/2 cup of milk
– In a bowl mix the baking soda and flour
– In a separate bowl, whisk the eggs, sugar, and honey and add milk. Mix well.
– Pour in the flour and baking soda mix into the egg mixture and whisk until the batter becomes smooth.
– Heat a non stick frying pan with a tiny piece of butter but rub around the pan with a tissue to make sure there isn’t too much on. On a medium to low hear, pour in some mixture onto the pan so it looks thick and circular like ny other pancake.
– Cook for around 2 minutes until the top of the pancake starts to slightly bubble and then flip over to cook for a further 1 minute.
– Usually you’d place a tablespoon of Anko red beans and cover it with another pancake, wrap it up with plastic and press down the edges. But I just made two separate pancakes, spread my jam on one side with the maple syrup and placed another pancake on top.
My photo isn’t that great because I started to eat it all forgetting I needed to take a photo and by the time I realised I had eaten all the mixture…
Recipe and Method courtesy of: http://www.japanesecooking101.com/dorayaki-recipe/
It’s a pretty daunting thought a 3 course meal that you’ve never cooked before but it was surprisingly really easy! And so yummy I’m even making Dorayaki instead of American pancakes on Shrove Tuesday.