Hello everybody, I hope you’re having an incredible day today.it’s Maud Young. Today, we’re going to prepare a special dish, izakaya classic! cartilage karaage. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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The good news is that when you’ve learned the fundamentals of cooking it is not likely you will ever need to displace them. This means you may constantly develop and expand your own cooking skills. As you learn new recipes and improve your culinary skills and talents you will find that preparing your own meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your regional supermarkets.
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Izakaya Classic! Cartilage Karaage is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Izakaya Classic! Cartilage Karaage is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this 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 that.
The ingredients needed to make Izakaya Classic! Cartilage Karaage:
- Take 200 grams Chicken knee cartilage
- Take 1 tbsp Shaoxing wine
- Make ready 1 tbsp Usukuchi soy sauce
- Take 1 clove Grated garlic
- Make ready 2 tbsp White flour
- Prepare 2 tbsp Katakuriko
- Prepare 20 grains Szechuan pepper
- Take 1 tbsp Salt
- Take 1 as much (to taste) Lemon
Steps to make Izakaya Classic! Cartilage Karaage:
- Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes.
- Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess.
- 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.
- The first round of frying is done. The temperature of the oil is at the middle range of 160℃, but the outside is white.
- 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.
- Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt.
- Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!
So that’s going to wrap it up for this exceptional food izakaya classic! cartilage karaage recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!!
