Utilize Higashimaru Udon Soup as a versatile seasoning! Especially delicious is this umami-rich karaage with the fragrant aroma of yuzu kosho. Fried crispy without soy sauce, it's a dish that perfectly complements both rice and alcoholic beverages. Highly recommended to break the monotony of everyday home cooking.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 350g
- Potato starch to taste
- Oil (1cm deep in the pot)
- Lemon wedges
Seasonings
- Higashimaru Udon Soup 1 packet
- Sake 1 1/2 tbsp
- Yuzu kosho 2/3 tsp
Steps
- Cut the 350g chicken thigh into bite-sized pieces.
- To the cut chicken, add 1 packet of Higashimaru Udon Soup, 1 1/2 tbsp sake, and 2/3 tsp yuzu kosho, and mix well, massaging it into the chicken. [Tip!] The fresh aroma of yuzu kosho makes garlic and ginger unnecessary.
- Marinate the chicken at room temperature for a while. [Tip!] Leaving it at room temperature helps the chicken cook through more easily.
- Generously coat the marinated chicken with potato starch to taste. [Tip!] Apply the starch to enclose the skin, which helps the skin cook crisply.
- Pour 1cm deep oil into the bottom of a pot and heat over medium heat.
- Once the oil is hot, add all the potato starch-coated chicken and deep-fry them partially submerged. [Tip!] Frying them partially submerged creates a temperature difference, resulting in a crispy coating. Since no soy sauce is used, they will fry to a beautiful golden brown. To preserve the aroma of yuzu kosho, garlic and ginger are not necessary.
- Remove the fried karaage onto thick paper towels to thoroughly drain the oil. [Tip!] Thoroughly draining the oil results in elegant, non-greasy karaage.
- Arrange on a plate and serve with lemon wedges.
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