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Ingredient
‘Kara-age’ Fried Okra
Introduce
Chef :
Hiroko Liston‘Kara-age’ Fried Okra
‘Kara-age’ (kah-rah-ah-ge) is a Japanese cooking technique, commonly used to cook meat and fish. The other day, I cooked Broccoli into ‘Kara-age’ and it was really yummy. Today I cooked Okra into ‘Kara-age’. You know what? This ‘Kara-age’ Fried Okra made me wish if I had chilled Beer.
Ingredient
Food ration :
2 to 3 ServingsCooking time :
15 minutes
2 tablespoons
Plain Flour
2 tablespoons
Potato Starch OR Corn Starch
1 clove
Garlic *grated
1 tablespoon
Soy Sauce
1 pinch
Salt
Cooking instructions
* Step 1
Heat Oil to 180℃.
* Step 2
Combine all the Marinade ingredients in a mixing bowl.
* Step 3
Wash Okra, cut into bite-size pieces (*about 2cm), add to the marinade, and mix to combine. Okra will suck up the marinade.
* Step 4
Add whisked Egg and mix to combine, but DO NOT over mix as it gets slimy. *Note: Egg is optional. The photo below is the same Fried Okra, but made without Egg.
* Step 5
Add Flour and Potato Starch (OR Corn Starch), and mix to coat Okra pieces. DO NOT over mix.
* Step 6
Fry, several pieces at a time, for 1 to 2 minutes or until nicely browned. Drain on paper towels.
* Step 7
*Note: If you like this ‘Kara-age’ Fried Okra, you would love my ‘Fried Okra’.
Note: if there is a photo you can click to enlarge it
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