‘Kara-age-Ko’ (Seasoned Flour)

Introduce

Chef :

Hiroko Liston

‘Kara-age-Ko’ (Seasoned Flour)

‘Kara-age-Ko’ is a Japanese seasoned flour that is used for, most commonly, fried chicken in Japan. ‘Kara-age Chicken’ can be made in many different ways, but my mother used a store-bought ‘Kara-age-Ko’ when she cooked fried chicken. It is the quickest and easiest way. She used it for frying other food as well, such as Shiitake Mushrooms and Vegetables. I don’t buy ‘Kara-age-Ko’ because it is easy to make.

Ingredient

2 tablespoons

Plain Flour

2 tablespoons

Potato Starch Flour

1 teaspoon

Asian Chicken Bouillon Powder / Chicken Stock Powder

1 teaspoon

Garlic Powder

1/2-1 teaspoon

Salt *1 teaspoon is quite salty

1/4 teaspoon

Sugar

1/2 teaspoon

Ground Pepper

1-2 teaspoons

Spices of your choice *Ground Chilli, Ground Paprika, Ground Ginger, Onion Powder, Chinese Five Spice, Allspice, Dry Mustard, Dried Herbs (Thyme, Basil, Oregano), etc

Cooking instructions

* Step 1

To make the seasoned flour, combine all ingredients. *Note: Today I added 1/2 teaspoon Ground Ginger, 1/4 tsp Chinese Five Spice and 1/4 tsp Ground Chilli.

* Step 2

‘Fried Squid’

* Step 3

Clean a Squid, slice the body into 7 to 8mm rings, and cut large tentacles into smaller pieces. Coat squid rings and tentacles with the seasoned flour thoroughly. Shake off any excess flour. Working in batches, deep-fry until golden and crispy. It won’t take long. Drain on paper towel. Serve immediately.

* Step 4

‘Fried Shimeji’

* Step 5

Trim the bottom of Shimeji and tear into smaller pieces. Coat with the seasoned flour thoroughly. Shake off any excess flour. Working in batches, deep-fry until golden. It won’t take long. Drain on paper towel. Serve immediately.

Note: if there is a photo you can click to enlarge it