Japanese Cooking and Sake Live vol.6

Products used in "Japanese Cooking and Sake Live vol.6"

 

Ingredients for 2-3

Gluten Free Karaage

Chicken Thigh or Brest 500g (cut bite size)

Karaage Powder 50g

Salt 1g

Curry powder 2g

Black pepper 1g

Water 160ml

Vegetable oil 300ml

  1. Heat vegetable oil
  2. Whisk all the ingredients except Chicken
  3. Add Chicken to 180C oil and fry

 

Fennel Coleslaw

Fennel bulb 100g      

Runner beans 2

Japanese mayonnaise 10g        

Ponzu 30ml      

Fennel seeds (if you have)

  1. Slice fennel and mix with pinch of salt, put aside
  2. Boil runner beans for two minutes and slice thin diagonally
  3. Mix mayonnaise and ponze in a bowl
  4. Add fennel and runner beans and mix
  5. Add fennel seeds if you like as much as you like