Izakaya Classic! Cartilage Karaage
Izakaya Classic! Cartilage Karaage

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, izakaya classic! cartilage karaage. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Izakaya Classic! Cartilage Karaage is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Izakaya Classic! Cartilage Karaage is something which I’ve loved my entire life.

Cartilage Karaage A classic izakaya dish. Szechuan pepper and salt goes great with cartilage karaage! It's great as a drinking snack. So we did a fun izakaya night.

To begin with this particular recipe, we have to prepare a few components. You can have izakaya classic! cartilage karaage using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Izakaya Classic! Cartilage Karaage:
  1. Make ready 200 grams Chicken knee cartilage
  2. Take 1 tbsp Shaoxing wine
  3. Take 1 tbsp Usukuchi soy sauce
  4. Take 1 clove Grated garlic
  5. Take 2 tbsp White flour
  6. Take 2 tbsp Katakuriko
  7. Make ready 20 grains Szechuan pepper
  8. Get 1 tbsp Salt
  9. Make ready 1 as much (to taste) Lemon

Karaage is almost always on the menu at izakaya restaurants! Karaage is a classic dish; deep-fried chicken that is seasoned lightly with soy sauce before deep frying. Soju "Nankotsu no Karaage" (軟骨の唐揚げ)" is deep-fried chicken cartilages. I know sounds really weird for you, but you should try it.

Steps to make Izakaya Classic! Cartilage Karaage:
  1. Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes.
  2. Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess.
  3. Fry in oil heated to 160℃. When small bubbles come out and you can feel a crispy exterior with chopsticks, remove from the oil. This should take about 5 minutes.
  4. The first round of frying is done. The temperature of the oil is at the middle range of 160℃, but the outside is white.
  5. Raise the temperature of the oil to 200℃ and fry again for about 30 seconds. Now, the outside will brown and it will become crispy. Drain well.
  6. Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt.
  7. Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!

Soju "Nankotsu no Karaage" (軟骨の唐揚げ)" is deep-fried chicken cartilages. I know sounds really weird for you, but you should try it. It is pop corn-sized, crunchy, and no-gamey flavor, and also good with Japanese draught beer, Highball, and sour! It is my must-order food at Izakaya. Cartilage Karaage This is chicken cartilage, coated in flour and deep-fried.

So that’s going to wrap it up with this exceptional food izakaya classic! cartilage karaage recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!