Ume Shiso Karaage

Name: Ume Shiso Karaage
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: 日本料理
Ingredients: chicken thigh 1 piece(s); sake 1 tablespoons; kombu tea powder 1 1/2 tablespoons; ginger 1 clove; umeboshi (shiso variety recommended) 2; potato starch to taste; frying oil about 1 cm deep in the pan; shiso 2 piece(s); sansho to taste

A summery, refreshing karaage flavored with pickled plum. Juicy chicken paired with the bright tang of ume goes well with both rice and drinks.

日本料理Main2 servings25 min(Prep 15 min + Cook 10 min)450 kcal

武島たけしの極み飯 / Kiwami-Meshi

66recipes·58cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Trim excess sinew and fat from the chicken thigh and cut into evenly sized pieces.
0:52~1 min
2
In a bowl, combine the chicken with sake, kombu tea powder, grated ginger, and chopped umeboshi.
1:40~1 min
3
Massage thoroughly so the seasonings absorb into the chicken.
2:41~1 min
4
Coat the chicken evenly with potato starch.
3:20~1 min
5
Heat about 1 cm of oil in a frying pan to a medium temperature (small bubbles form on cooking chopsticks).
3:42~1 min
6
Add the chicken to the oil with space between pieces and shallow-fry without moving for 3-4 minutes.
3:59~4 min
7
Flip and fry another 3 minutes or so.
4:41~3 min
8
While frying, julienne the shiso.
4:57~1 min
9
Increase the heat to crisp the coating.
5:10~1 min
10
Transfer the karaage to a paper towel and drain excess oil.
5:40~1 min
11
Plate, top with the julienned shiso, and serve with sansho if desired.
5:51~1 min

TIPS

Tips

1
昆布茶がない場合は梅干しの量を増やす。
2
ニンニクはお好みで入れても良い。
3
肉をジューシーに仕上げたいなら高すぎない温度で、パリッとさせたい場合は最後に火力を強める。
4
取り出した後も余熱で火が入るので、気持ち早めに上げる。

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