What Japanese Dinner is Like? Part 3〜 Chicken〜(EP136)

Posted on Posted in Chicken

Today, I’m going to show you what Japanese dinner is like part 3!

I choose chicken for the main course as some of you requested.

Today, I make chicken Karaage, “scallion Ponzu sauce.”

As I have mentioned before, Japanese cuisine is all about balance.

Balance of ingredients, seasonings and texture.

 

Japanese dinner~Chicken~

What Japanese dinner is Like?
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Japanese
Keyword: asazuke, pickles, japanese pickles, tsukemono,, chicken recipe, Japan, Japanese cooking,Japanese recipe, Japanese food, kitchen princess bamboo,, japanese dinner, japanese fried chicken, karaage
Servings: 3
Cost: $10

Equipment

  • pot, frying pan

Ingredients

chicken Karaage "Ponzu soy sauce"

  • 2 boneless chicken thigh 500~600g
  • 2 cloves garlic
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • ½ cup potato starch

Ponzu soy sauce

  • 3 tbsp juice of Japanese-Kabosu citrus any citrus
  • 3 tbsp light soy sauce or regular soy sauce
  • 3~4 stalks scallion

Daikon side dish

  • 200 g Daikon radish ½ pound
  • ½ tsp salt
  • 1 tbsp sesame oil
  • a pinch Shichii chili pepper
  • a pinch garlic

Broccoli salad

  • ½ head broccoli
  • tsp salt
  • 50g crab sticks 2 oz.
  • 1 tbsp Japanese mayo
  • ½ tbsp Mentsuyu or soy sauce

Leftover vegetable miso soup

  • mixed vegetables and Shimeji mushroom
  • 2 cups water or dashi
  • 2 tbsp miso (Awase or Dark)

Instructions

Daikon side dish

  • Daikon side dish
    Peel Daikon radish and cut into match sticks, along the grain.

    Slice one side to stabilize, Slice into 5mm thick.
    Place the slices on top of each other, and cut into match sticks.

    Toss in the salt and set aside until sweat.
    Daikon radish is flexible and sweats at this point.
    Squeeze out the excess water.


    Clean the surface with your kitchen towel. Turn the heat to medium to heat the pan.

    Daikon radish is flexible and sweats at this point.
    Squeeze out the excess water.

    Today, I cheat on dashi. Add a dashi powder to miso soup pot.
    Before adding the dashi powder, taste the dashi first. There might not need adding dashi because I add several kinds of vegetables. Sometimes vegetables and mushrooms give it nice umami.

    Add sesame oil to the right-hand side pan, and cook prepared Daikon radish for a couple of minutes.

    Sprinkle just a little bit of Shichimi chili pepper and garlic powder, and the Daikon side dish is done!



Leftover Vegetable Miso Soup

  • Slice leftover onion thinly.
    Slice leftover Daikon radish against the grain, thinly. 
    Cut off the stem of Shimeji mushroom and tear into bite-size.

    Pour 2 cups of water and start cooking on low heat.
    I intentionally keep the leftover pieces of vegetables for miso soup.
    The more vegetables you add, the more delicious miso soup you will have.
    Slice leftover onion thinly.
    Slice leftover Daikon radish against the grain, thinly. 
    Cut off the stem of Shimeji mushroom and tear into bite-size.
    Slice leftover onion thinly.



    Meanwhile, turn the heat to low the miso soup pot, to avoid boiling over.
    Continue cooking until the ingredients are tender.
    Add miso to the pot. Miso will dissolve in a remaining heat.
    Reheat the miso soup and serve in a bowl.







Broccoli salad

  • Cut broccoli into bite-size pieces.
    I believe you know how to cut, but in case you are beginner. 
    Cut the stem of the broccoli towards the floret. Tear into bite size. Rinse thoroughly and soak in water to remove if bugs inside. 

    Put your prepared broccoli to the right-hand side frying pan. Add 3 tablespoons of water and start cooking on medium with the lid on.

    I almost forgot to season broccoli, cook 3 minutes in total. I like my broccoli a little bit crunchy. You can adjust the time to your liking.

    Turn the heat off and take out onto a seive, remove excess moisture.

    Take out your broccoli on a sieve and set aside.

    Squeeze a tablespoon mayo and half a tablespoon Mentsuyu or soy sauce.

    Stir with your chopsticks until just about to mix. Add shredded crab sticks and broccoli. Mix until dressed. The broccoli and crab stick salad is ready.



Ponzu soy sauce

  • Chop scallion thinly. Before chop scallions, I always sharpen my knife to make a clean cut. These seem a lot, but you will see how it works!



    Squeeze out the Kabozu citrus in a jag, removing the seeds. You can use any citrus you have on your hand, like lemon, lime or Yuzu.

    Adjust the sourness to your liking.



Chicken Karaage

  • Pat dry your chicken and cut into 2. Trim off the excess skin, fat and stringy, fibrous part.

    Score the surface to make the meat easy to eat. Flip it over, and prick the skin side to seasonings get through.

    Pat dry your chicken and cut into 2. Trim off the excess skin, fat and stringy, fibrous part.

    Score the surface to make the meat easy to eat. Flip it over, and prick the skin side to seasonings get through.

    Cut the other half in two, and do the same as we did earlier.

    I make big chunks of Karaage and cut into bite-size later on.

    Peel your ginger and garlic. These are the aromatics for the chicken.
    I use fresh ginger and garlic, but you can use grated ginger in a tube or garlic powder. 

    Put your chicken into a bowl. 
    Grate your garlic and ginger. 
    Add 2 tbsp of soy sauce and mirin into a bowl.

    Toss chicken in the seasonings to absorb, so that your chicken will marinate in 10 minutes. 



    Cut the other half in two, and do the same as we did earlier.

    I make big chunks of Karaage and cut into bite-size later on.

    Put your chicken into a bowl. 
    Grate your garlic and ginger. 
    Add 2 tbsp of soy sauce and mirin into a bowl.

    Toss chicken in the seasonings to absorb, so that your chicken will marinate in 10 minutes. 
    Line a piece of plastic wrap on a tray, lay generous amount of potato starch all over. 

    Put your drained marinated chicken onto it. Dust all the surface of the chicken. Flip over several times and cover all the gaps with potato starch as much as you can.

    Pour vegetable oil for the left-hand side frying pan. Turn the heat to medium to srart cooking.


    When the oil comes to 160 ℃, it's time to deep fring.

    Deep fry prepared chicken skin side down. Cook until the side is golden brown.


    Flip over the chicken if the bottom side is golden brown.
    Cook until done for about 10 mins.
    Take out the chicken onto a rack.Cut your chicken into bite-size, and transfer to a dish.

    Sprinkle a lot of chopped scallion and pour ponzu sauce.

    In this way, your chicken is cooked crunchy on the outside and moist on the inside. 

    And uneven surface holds sauce well. 




Video

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