Izakaya Sakura Chicken Karaage And Ponzu Coleslaw Recipes

IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW

Steps:

• Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
• Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
• Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
• Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
• Serve karaage with coleslaw on side.

CHICKEN KARAAGE (JAPANESE CHICKEN NUGGETS)

Steps:

• Cut the chicken into large, bite-sized pieces. Place into a large zip-top bag or bowl.
• Measure the 1/2 cup of soy sauce and add the grated ginger, garlic, salt and pepper. Pour over the chicken. Mix together well by stirring (bowl) or kneading with your hands (bag) so that everything is coated well. Cover the bowl/zip the bag and put it in the refrigerator for about 1 hour to marinate.
• In a medium bowl mix 1 part corn flour and 1 part white flour. There is no way to know exactly how much you will need, so keep the bags and a measuring spoon at the ready in case you run out.
• After 1 hour, remove the chicken from the refrigerator. Remove the chicken from your bowl or bag and coat in the flour mixture. Set aside. (Remember that there may be bits of ginger or garlic stuck to your chicken, so if you want to remove it, do so either before or during flouring.) I recommend dipping the chicken in flour a second time before frying.
• FOR DEEP FRYER. --Set your fryer to 350 degrees F and deep fry in vegetable oil until the nuggets are golden brown, about 5 minutes.
• FOR SKILLET. --Fill a deep skillet with about 1 inch of vegetable oil and set to high heat. (The temperature is good when a drop of water sends you running to duck and cover. That or you can use a thermometer.) Add as many nuggets as can comfortably fit in the pan at one time. They probably will not be completely covered in oil.
• After about 2 minutes (or when the part submerged in oil looks a tasty brown color), use a pair of tongs to turn each nugget over. You will have to keep a close eye on the nuggets, especially the small ones that will cook faster. When they look done, remove them to a plate prepared with paper towels to sop up excess oil. Repeat until all nuggets are fried.
• Serve with the side of your choice and a slice of lemon (optional).

IZAKAYA SAKURA TERIYAKI CHICKEN

Steps:

• Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
• Heat saucepan, place chicken in pan and cook both sides until golden grown.
• Wipe off excess oil with a paper towel.
• Add sake/soy sauce mixture. Cook until liquid is mostly gone.
• Remove chicken from saucepan and place on plate.
• Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.

IZAKAYA SAKURA NIKU JYAGA (JAPANESE BEEF STEW)

Steps:

• Thinly slice the sirloin steak. Cut potatoes into 4 pieces each and soak in cold water. Cut carrots into bite-size pieces.
• Cut shirataki into 2-inch lengths. Cut onion in half top to bottom, slice into half rings.
• Heat vegetable oil in a skillet. Stir-fry beef lightly. Add potatoes, carrots, onions and shirataki and continue stir-frying.
• Add dashi and cook until potatoes are tender. Add sake, sugar, mirin and soy sauce. Cook over medium heat for 15 minutes or until liquid is half gone.
• Turn off the heat and let it sit for more than 15 minutes to allow vegetables to soak up the flavor.
• Re-heat the pan and serve in a bowl. Sprinkle with chopped green onions on top.

KARAAGE-JAPANESE FRIED CHICKEN

Steps:

• Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
• Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
• Pat the chicken dry with paper towel and then toss in the corn starch.
• Heat the oil to 165-170C degrees and fry slowly and well.

IZAKAYA SAKURA DUNGENESS CRAB WITH PONZU DIP

Steps:

• Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
• Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
• Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
• Take out the crab and cool down under running water.
• Take off legs. Make a cut line on leg shells and place on serving plate.
• Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
• Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
• Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
• Place the meat in a small serving bowl. Serve with ponzu dipping sauce.