Update, Cooking Recipe Izakaya Classic Cartilage Karaage Delicious Simple

Without fail recipe ultimate Izakaya Classic! Cartilage Karaage easy, fast, practical.

9 ingredients, 7 steps, cooking Izakaya Classic! Cartilage Karaage

Good Afternoon every body, now you can cook recipe Izakaya Classic! Cartilage Karaage with 9 ingredients and 7 steps. Next this is how to prepare, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Izakaya Classic! Cartilage Karaage.

Ingredients for Izakaya Classic! Cartilage Karaage

1. You need 200 grams : Chicken knee cartilage.
2. It’s 1 tbsp : Shaoxing wine.
3. Prepare 1 tbsp : Usukuchi soy sauce.
4. You need 1 clove : Grated garlic.
5. It’s 2 tbsp : White flour.
6. It’s 2 tbsp : Katakuriko.
7. Prepare 20 : grains Szechuan pepper.
8. It’s 1 tbsp : Salt.
9. It’s 1 : as much (to taste) Lemon.

If all basic ingredients Izakaya Classic! Cartilage Karaage it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Izakaya Classic! Cartilage Karaage

1. Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes.
   
2. Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess.
   
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.
   
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.
   
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.
   
6. Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt.
   
7. Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!
   
8. Finish and Enjoy.

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