Karaage
Japanese cooking technique
Nº Q1104399 ★★★
Rare · History
Karaage
Japanese cooking technique
Karaage (唐揚げ, 空揚げ, or から揚げ, karaage; [kaɾaːɡe] lit. 'Chinese deep-fry') is a Japanese cooking technique in which small pieces of meat or fish are marinated, dredged with a starch, and deep fried in oil. The usual meat is chicken, but may also be other meats, fish, or tofu.
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From Wikipedia
Karaage (唐揚げ, 空揚げ, or から揚げ, karaage; [kaɾaːɡe] lit. 'Chinese deep-fry') is a Japanese cooking technique in which small pieces of meat or fish are marinated, dredged with a starch, and deep fried in oil. The usual meat is chicken, but may also be other meats, fish, or tofu. Karaage may be served alone or with rice and shredded cabbage. The marinade typically includes sake, soy sauce, ginger juice, and scallions. The process is different from other Japanese frying techniques, which do not marinate the food: su-age 'naked fry' is not coated with starch or batter; koromo-age 'batter fry', the technique used for tempura, uses a batter.
Text: Wikipédia, CC BY-SA 4.0. · Image: Ocdp (CC0) ·
