Salt Karaage

Trim excess fat and sinew from the chicken thigh and cut into about 6 large pieces.

Place the chicken in a bowl with about 30 g of shio koji, 2-3 pinches of salt, and 2 grated garlic cloves. Massage in and rest at room temperature for 20-30 minutes.

Cut the lemon into wedges for plating.

In another bowl, combine 1 tablespoon shio koji, 1 tablespoon vinegar, 1/2 tablespoon olive oil, and toasted sesame seeds; whisk to emulsify into a dressing.

Tear the lettuce into bite-sized pieces and toss with the dressing to make the salad.

Cut the carrot and daikon into bite-sized pieces and break apart the shimeji.

In a pot, combine the vegetables and mushrooms with about 500 ml water (enough to cover), 1 tablespoon sake, 2 tablespoons shio koji, and 1 teaspoon instant dashi. Simmer until the vegetables are tender and adjust with salt.

On a tray, mix equal parts cake flour and potato starch to make the coating.

Coat the rested chicken thoroughly in the flour mixture.

Heat rice bran oil in a wok to 170-180°C and gently lower the chicken in skin-side down. Fry over medium heat for 4-5 minutes, then increase to high for about 1 minute to crisp the coating; drain.

Plate the karaage and serve with the salad and lemon.