Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, crispy and delicious penny pinching karaage using pork off cuts. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts. When we want to have karaage (normally made with chicken) but only have pork off cuts on hand, I made this. I always just eyeball the ingredients, but I measured them out properly this time to write it out as a.
Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have crispy and delicious penny pinching karaage using pork off cuts using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts:
- Get 220 grams Thinly sliced pork offcuts
- Make ready 1 dash ★Salt and pepper
- Get 3/4 tsp each or 1 1/2cm from a tube ★Garlic and ginger (grated)
- Prepare 2 tsp ★Mayonnaise
- Prepare 2 tsp ★Soy sauce
- Take 2 tsp ★Sake
- Make ready 1 tsp ★Sesame oil
- Take 1 dash ★ Umami seasoning (optional)
- Take 1 Egg
- Get 1 1/2 tbsp each Katakuriko and flour
- Prepare For the coating:
- Take 1 1/2 tbsp each Katakuriko and flour
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Steps to make Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts:
- Put the pork and the ★ ingredients in a plastic bag, and rub well. Break the egg into the bag and work it. Add katakuriko and flour to the bag to finish, and coat the meat evenly.
- Put the dry ingredients for coating in another bag and shake well to mix. Put the combined dry ingredients in a shallow tray or plate (you can use the tray the meat came in) and spread them out.
- Take chunks of the pork from the bag, and place on the flours, leaving space between the chunks.
- Coat the pork nuggets in the combined flours, and deep fry in 360°F/180°C oil a few at a time. When the bottom becomes firm, flip the nuggets over.
- Turn and stir occasionally with cooking chopsticks as the nuggets fry. When they are golden brown on both sides, drain on paper towels.
- (The nuggets are cooked through when you feel a slight vibration when you hold them with cooking chopsticks. )
- Serve on a plate and they're done! Optionally serve with lemon wedges and a little salt.
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