Tuesday, January 20, 2015

FRIED CHICKEN HOT POT

Kara-Age Sleet Nabe/ から揚げみぞれ鍋

DSC_5745It does not make sense, when you fry chicken nuggets until crispy then put them in the dashi soup, right? No, not a whole lot. but this is our favorite hot-pot dish. Although I don’t mind having this dish every week in cold months, it’s not so fun to fry the chicken pieces before hand every time.

IMG_2252

According to the original recipe from ‘NHK Today’s Cooking magazine, it’s a speedy nabe/鍋 (earthenware pot) dish because you are supposed to use store purchased ‘ever so popular’ kara-age/ seasoned Japanese style fried chicken nuggets which are readily available in any convenience store or grocery store… if you live.in Japan. I get that the nice umami flavor rendered from kara-age thus the cooking time is short. The grated daikon (in nabe term, this is called mizore/みぞれ, means sleet) tames the otherwise oily soup.

Gazillions of kara-age recipes are floating around on-line and I have my own recipe too…the freshly fried piece is most desirable…just be careful..it’s very hot! Warning: too much test munching while frying results in fewer pieces to go into the pot.

Marc’s kara-age recipe is one of my favorite. It’s a little sweeter. While you are at his site, check out his Orange Chicken; read the charming story and be awed by great photos. This recipe also requires kara-age…why not shoot two birds with one oil… oops, one rock?

Nipponnin’s Basic Kara-Age recipe- (Print Recipe Here)

  • Boneless chicken thigh about 450g cut in 2 inch chunks.
  • Marinating sauce – 2 Tablespoons of sake, mirin , soy sauce. 1 tablespoon each (or more/less) of grated ginger ( you may use grated ginger in tube for convenience) and grated garlic.
  • Potato starch (I recommend this) or corn starch approximately 1/3 cup
  • Oil for frying

Put all marinating sauce ingredients in a zip-lock bag, add chicken pieces. Massage well over the tightly closed bag. Rest in the refrigerator for at least 30 minutes. Drain any juice in the bag and add 1/3 starch, close the bag and shake well to coat chicken with starch. Add a little more starch if it’s too wet or if you want to have more body. Heat oil in thick bottom pan to 320F. Fry 2-3 pieces at time to avoid crowding until crispy and golden brown about 3 minutes. Receive in paper towel to absorb oil.
DSC_5722DSC_5727

Basic with twist – Add 2 Tablespoons mayonnaise (preferably kewpie mayonnaise) in marinate sauce for rich creamy flavor or 2 Tablespoon rice vinegar for tanginess.

Option #1– For crispier chicken, Fry them twice, I recommend this if you just making kara-age. (Fry for 2-3 minutes first in 320 F. Rest chicken pieces on paper towel. Heat oil up to 390F and put the chicken back in oil and fry for 40 seconds)..

Option #2 – Mix potato starch and 2Tablespoons of jyoshinnko (上新粉/type of rice flour) for extra crispy texture.

Ingredients and Instruction for Kara-age Hot Pot for 4 servings

  • 10 to 14 pieces chicken kara-age
  • 4 to 8 pieces ganmodoki (がんもどき/ tofu fritters)
  • 1 bundle mizuna,(水菜/Japanese mustard leaves)DSC_5724
  • 4 cups dashi stock, I used NO-MSG granule dashi dissolved in 4 cups of hot water
  • 3 Tablespoons sake
  • 1 Tablespoon soy sauce
  • 1 Tablespoon mirin
  • 1/2 teaspoon salt
  • 2 cups grated daikon /white radish with juice 
  • Yuzu pepper or yuzu paste, optional
  1. Prepare the ingredients and set aside followings – 
    Put tofu fritters in very hot water to remove some of oilDSC_5731.
    Cut off stem from mizuna then cut in 3 inch lengths.DSC_5728
    Mix dashi stock, sake, soy sauce, mirin and salt in a bowl.
  2. Pour dashi stock mixture in the stone pot and boil.
  3. Turn down the heat to medium, add tofu fritters and kara-age pieces and cook for 2-3 minutes
    DSC_5738.
  4. Add mizuna then grated daikon and it’s juice. Cook for 1 minute and it is done!
    DSC_5739DSC_5740
  5. Serve with yuzu pepper (optional)DSC_5741

Following night’s supperKara-age Udon  All your hard work is done the night before, just put quickly rinsed frozen udon noodle in the hot-pot left over (add more dashi stock if needed and adjust seasonings) and voila!DSC_5749

Flavorful Korean seaweeds sheets are always welcome – my husband received it from a co-worker. Isn’t that nice? DSC_5786Wisely made into Kara-age rolls!IMG_2255

I was doing really good last week…eating right/light until my husband made shokupan, Japanese style loaf of bread. Thank you Bake for Happy Kids! Nostalgia set in….Nous sommes contents (we are happy)!DSC_5835

 

 

 

 

 

17 comments:

  1. Hi Nippon Nin,

    I'm happy to hear that your husband and you like this shokupan recipe. I must say that it is one of the best that I have tried :D

    I love karaage too and enjoy reading all the variations that you cooked with karrage... Shame on me that I have cooked the most basic karaage yet... I would love to give your basic recipe a go!

    Zoe

    ReplyDelete
    Replies
    1. Thank you Zoe. Yeah! I love the shokupan! I hope my husband will make it tomorrow!

      Delete
  2. How nice! Everything looks great, and I just love fried chicken and this one looks delicious. :)

    ReplyDelete
    Replies
    1. Thank you Linda. You have a nice blog!

      Delete
  3. All of this looks SO good. I want the shokupan especially. How did he make it so perfect?

    ReplyDelete
    Replies
    1. Thank you Mariko. I have a loaf pan with removal lid.Neat, right?

      Delete
  4. I wanna do a whole lot of test munching at your house!!

    ReplyDelete
    Replies
    1. Ha ha ha Thanks Jalna, You're way too funny! I'm jealous of your new IPad.

      Delete
  5. こんにちは。国際色豊かですね。 こちらでも韓国の焼き海苔が流行ったこともありました。
     冬は鍋ものに限りますね。 食パンの焼き立てを食べてみたいです。

    ReplyDelete
    Replies
    1. ありがとうございます。 日本は寒いですか?次のポスト楽しみにしています。

      Delete
  6. I just had my dinner, but now I have the appetite again for that hot pot! Love those tofu fritters.

    ReplyDelete
    Replies
    1. Thank you so much Angie. Your beet cake looks amazing!

      Delete
  7. I'm really impressed with you...busy yet still able to do and share with us how you make proper kara age...looks so good! Thanks for sharing your knowledge:) I have to try this sometime...soooon!
    Hope home redecorating project is going great...remember, just one room at a time...and lots of rest in between:) most of all, have fun!

    ReplyDelete
    Replies
    1. Thank you Annie. I hope you try both my recipe and Marc's. I think you will find your own take on karaage quickly.
      Redecorating project is going very slowly...I wish I could hire someone to do it...try to be positive, enjoy the journey kind of?

      Delete
  8. Kare age is one of the dishes I could eat every day... I avoid cooking it too often because as you say a big part ends up in my mouth before it gets to the table and I feel I could go on eating it forever...
    This hot pot is a huge discovery though! I would have never thought of putting kara age into it! It looks so luscious and the photographs are amazing!
    Thank you for inspiration. (You know a maki sushi chain here makes also kara age maki and frankly I adore them... so much better than their 2nd quality raw fish ones...). You make me hungry for deep-fried food!

    ReplyDelete
    Replies
    1. Thank you Sissi! I'm trying your can tuna kimchi soup very soon!

      Delete
  9. 唐揚げを鍋料理になんて考えたこともありませんでした。家族全員、唐揚げ大好きなので鍋に使う前になくなりそう。私は下味をつけたチキンを片栗粉で揚げています。少しつぶつぶ感がありサクサク美味しいです。明後日の節分の恵方巻き(ご存じですか?いつからこの習慣が始まったのかしら?学生時代にはありませんでした)には唐揚げロールもいいかもしれない。

    Yoko

    ReplyDelete