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Miso Katsu Curry with Shredded Cabbage
Our Katsu Curry leans on soy sauce and patience: rich without ever feeling heavy, then finished with Shredded Cabbage.
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Crispy Chicken Karaage with Soft Egg
Our Chicken Karaage leans on soy sauce and patience: deeply savory and worth the wait, then finished with Soft Egg.
Ingredients
What you'll need
- 1 lb chicken karaage
- 2 tsp soy sauce
- 1 medium dashi
- 1 lb mirin
- a pinch scallions
- 4 oz toasted sesame seeds
- 1/4 cup fresh ginger
- to taste a squeeze of citrus
Method
Step by step
- Season the chicken karaage generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the chicken karaage and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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