My Food Journal

So for dinner last night I made the Japanese favorite, からあげ ("kara-age"). It's basically a Japanese version of fried chicken, but it's very different than what Americans think of. It's definitely one of Blake's favorites, and super easy, so I recommend trying it sometime.

からあげ "kara-age"
serves 2-4, depending on side dishes and how much people can eat ...
1 large chicken breast
1/2 T ground fresh ginger
2-3 T soy sauce
1-2 T corn starch
1 T mirin

Oil for frying

thinly sliced cabbage, to serve
rice to serve

1. Cut the chicken into bite-sized pieces and place in a bowl. Add ginger, mirin and soy sauce and coat the chicken. Add corn starch and again, coat the chicken well.
2. In a large wok, pour enough oil to fry the chicken in, and heat to medium-high. Once oil is ready, cook the chicken until browned and cooked through, and place chicken on a rack with paper towels.
3. Serve over thin sliced cabbage and with a bowl of rice. It's best to serve it with other side dishes as well, since this is a pretty heavy dish.
   

*I like to serve it with some light veggies like wilted spinach with soy sauce or something like that.