Kara-age Tatsuta-age

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Kara-age and Tatsuta-age

Kara-age, karaage 唐揚げ
deep-frying food
The meat is cut to bite-sizes and powdered with katakuriko starch or wheat flour. It is then deep-fried.
The flour is sometimes flavored with garlic.
The meat is not marinated before powdering.
This is a difference to the following:



Tatsuta-age, tatsutaage 竜田揚げ

The preparation is similar to KARA-AGE.

For this method, the meat is first marinated in soy sauce and mirin, and then powdered with katakuriko starch only.


Any kind of meat or other ingredients can be used with these two methods.
Sometimes even dried plums (ume-boshi) are prepared in this way.


The color of chicken fried "a la Tatsuta" reminds of the red leaves along the Tatsuta River 竜田川 in Kyoto and the princess Tatsuta-Hime.

. Tatsutahime, Tazutahime, Tazuta-hime
竜田姫 / 立田姫 　
and the autumn wind



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Chicken karaage

2-4 boneless chicken thighs, depending on how big they are
A piece of fresh ginger about the size of your thumb, grated
3 Tbs soy sauce
1 Tbs sake or sherry
cornstarch
peanut oil for deep frying

Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.

Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)

Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.

Drain well, and eat with a squeeze of lemon juice.
source : www.justhungry.com


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Toriniku no tatsuta-age (marinated Fried Chicken)

Ingredients
1 lb boneless chicken
3 tablespoons Japanese soy sauce
2 tablespoons sake (Japanese rice wine)
2 tablespoons sugar
4 tablespoons cornflour
oil (for deep frying)

Directions
1 Cut chicken into bite-size square and marinate in a mixture of soy sauce, sake, and sugar for at least 1 hour.
2 Drain chicken, roll pieces in cornflour, and set aside for 10 minutes.
3 Heat oil to 350 degrees F in a deep pan.
4 Fry chicken in small batches for about 2-3 minutes or until golden brown and crisp.
5 Drain on absorbent paper and serve hot.
source : www.recipezaar.com

Mariniertes Hühnchen gebraten


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Related words

***** WASHOKU : COOKING METHODS

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