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Ingredient
Izakaya Classic! Cartilage Karaage
Introduce
Ingredient
Food ration :
4 servings
200 grams
Chicken knee cartilage
1 tbsp
Shaoxing wine
1 tbsp
Usukuchi soy sauce
1 clove
Grated garlic
2 tbsp
White flour
2 tbsp
Katakuriko
1 tbsp
Salt
Cooking instructions
* Step 1
Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes.
* Step 2
Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess.
* Step 3
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.
* Step 4
The first round of frying is done. The temperature of the oil is at the middle range of 160℃, but the outside is white.
* Step 5
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.
* Step 6
Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt.
* Step 7
Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!
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