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Izakaya Classic! Cartilage Karaage Recipe

Izakaya Classic! Cartilage Karaage Recipe
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Serving : 4
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Prepare the ingredients before making Izakaya Classic! Cartilage Karaage in your home. Then, follow these steps below to serve Izakaya Classic! Cartilage Karaage for your family or friends.

Ingredients: Izakaya Classic! Cartilage Karaage

  • 200 grams Chicken knee cartilage
  • 1 tbsp Shaoxing wine
  • 1 tbsp Usukuchi soy sauce
  • 1 clove Grated garlic
  • 2 tbsp White flour
  • 2 tbsp Katakuriko
  • 20 grains Szechuan pepper
  • 1 tbsp Salt
  • 1 as much (to taste) Lemon

How to Make Izakaya Classic! Cartilage Karaage

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Izakaya Classic! Cartilage Karaage in your home by yourself.

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