Chicken Karaage (Japanese Fried Chicken)

I guess those of us who cook for the family, we are constantly in a dilemma what to prepare and cook for the family. Well, for me if I cook the same old boring food frequently, I might get bore of it too, not to say my family members and of course I wouldn't want to hear from my members saying "oh no, not this again!".  For me here at home, I had fish almost everyday..... and sometimes even when I try various way to cook the fish, I still get bored of eating fish sometimes.  

Have you heard the news lately?  The normal meaty Chicken, the chicken seller dye the chicken into yellowish colour and sell it to consumers saying that the chicken is the "Kampung Chicken" (free range chicken).  Sometimes, I just can't believe this kind of thing they also want to cheat the consumers.   Nowadays, I really don't know what food is healthy to eat.

I'm sure almost everyone loves fried chicken right?  Why not give this a try, Chicken Karaage (Japanese Fried Chicken) a change from the normal usual fried chicken.

Chicken Karaage (Japanese Fried Chicken)
(recipe source and adapted from Sonia from NasiLemakLover with slight change
 

Ingredients

 3 boneless chicken thighs (with skin on), cut into small equal bite size pieces

Seasonings
1 tbsp Japanese soy sauce
2 tsp Mirin (I used Sake) 

1/4tsp salt or to taste
1tsp grated ginger
1tsp grated shallot

For deep frying
5 tbsp potato flour 风车粉
3 tbsp self raising flour
3 tbsp iced cold water
Oil for deep frying

Garnishing- Japanese mayonnaise, tomato wedges, cabbage thinly shredded (soak in iced cold water for crispiness)

Method
1. Marinate chicken with all seasonings, keep inside the fridge for 1 hr.
2. Add in potato flour, self raising flour and iced cold water, mix well.
3. Heat oil in a wok over medium high heat (to test oil readiness for deep frying is by putting 

    chopstick in the oil and when you see bubbles around the tip).
4. Deep fry the chicken pieces in few small batches, fry for about 2mins. Drain on a wire rack.
5. Continue to deep fry till finished. Return the fried chicken to the hot oil and deep fry again.
6. Serve the fried chicken with shredded cabbage and tomato, and drizzle with Japanese 

    mayonnaise.

Oishii !!

Korokke (Japanese Croquette)

Croquette ~ is my all time favourite.  I always remember croquette because my mum used to make this for her children but her version is usually very simple in ingredients only.

KOROKKE (Japanese Croquette)
Recipe sourced & adapted from Nami - Just One Cookbook 

Ingredients:
4 russet potatoes, boiled and roughly mashed
1 large onion, finely diced
1 small carrots, finely diced
2 Shiitake mushrooms (optional)
Some chopped spring onions
2 Tbsp. oil
450g ground meat (beef/chicken/pork)
1 egg
1 tsp. salt
¼ tsp. white pepper
Freshly ground black pepper
2-3 eggs, lightly beaten (put into a shallow plate)
2 cup Panko/breadcrumbs  (put into a shallow plate)
½ cup flour  ((put into a shallow plate)
Oil for deep frying 

In a large skillet, heat oil on medium high heat.  Put in the onion and sauté until soft.  Add
carrots and Shiitake mushrooms and cook until they are soft. 

Add the meat and break it up with a wooden spoon.  When the meat is cooked, add salt, 
white pepper and black pepper. Turn off the heat. 

Add the meat mixture to the mashed potatoes and mix all up well together with the 1 egg in.  Let it rest to cool down a little so you have worked with your hands later on. 

As the mixture is still warm, start making your Croquette balls.  You can form it into a balls and flatten it or make it in a longer shape.  Any shape to your desire. 

Dredge each croquette balls into the flour - egg - breadcrumbs. 

Deep fry the croquette till golden brown only.  Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce*.

* If you want to make your own Tonkatsu Sauce, please go to Nami's site to view her Tonkatsu Sauce

YUM!!

 “I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan), 

hosted by Alan from Travelling-foodies 

Japanese Potato Salad

Isn't this great for a light lunch?
 

Japanese Potato Salad
Recipe sourced from Nami of Just One Cookbook with slight changes

Ingredients 
2 Russet potatoes
½  tsp. salt
1 egg
2 ½ inch carrot
2 -3” cucumbers
2-3 tbsp cooked scrimps
1/3 to ½  cup Japanese mayonnaise
Salt
Fresh ground black pepper 

Method

Peel potato skins and cut into half or quarters.  Put potatoes in a large pot and add water until it covers all the potatoes.  Boil the potatoes and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.

Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter. 

Meanwhile prepare to boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.  

Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.

Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.

Add the cooked scrimps and veggies into the mashed potato bowl. Grind some pepper over and mix well.

Add mayonnaise and mix until incorporated.  Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.

                           Make this in the morning and pack it to office for lunch if you want a 
                           light meal.  

 “I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan), hosted by

 Alan from Travelling-foodies 

Okonomiyaki

Simple Okonomiyaki ~ Japanese Pancake

OKONOMIYAKI 
Recipe sourced from Food For Four 

Ingredients

1 ½ cup plain flour
1 cup water
2 eggs
2 cups packed cabbage (shredded)
½ cup carrot, grated
1 cup zucchini, grated
1 green onion (chopped)
½ cup prawn (but you can also use chicken or bacon)

Oil for frying
Okonomiyaki sauce / Tonkatsu Sauce *
Japanese Mayonnaise
Bonito fish flakes
Seasoned seaweed sheet

Method 
In a large bowl, mix the flour, water, egg to form a batter. Add cabbage, carrot, zucchini and spring onions.

Heat some oil in pan. Fry the meat until cooked.

Pour in 1/4 of mixture into pan. Cook on medium heat until golden brown on both sides.

Once cooked removed from pan and onto plate. Top with okonomiyaki sauce, mayonnaise, bonito fish flakes and seaweed. 

* I made the Tonkatsu sauce from Nami of Just One Cookbook

I didn't spread alot of mayonnaise for my okonomiyaki but I absolutely love the Tonkatsu sauce, so flavourful and also the Bonito Fish Flakes!  Taste absolutely yummy.

 “I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan), hosted by

 Alan from Travelling-foodies