Pork Karaage, No Sake, No Mirin

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My Karaage and the Batter

My karaage is sweetly seasoned. I have eaten fried chicken at many restaurants, but I think our karaage is the best. If you think sweet seasoning is not acceptable, please give it a try. The rumor got around that Ahi’s karaage was somehow delicious, and at my high school’s sports day, I packed a lunch box full of karaage and completed the lunch box by exchanging with my friends.

I think it depends on the family what they use for the batter. I’ve always been a fan of potato starch. After experimenting with different proportions, I think half potato starch and half flour is fine for the texture and many other reasons. I also have a recipe for making a crunchy batter. For more details, please see this article.
Batter for Karaage: The Ratio and How to Make It Crispy
The batter for karaage is flour or potato starch. You can change the crispiness by the ratio.This recipe is for a more crispy texture karaage.

Pork Karaage, No Sake, No Mirin

These chunky pieces of pork karaage are seasoned mouth-watering with a rich sweet&salty marinade of ginger and garlic. Cooked karaage-style.
Prep Time5 mins
Rest Before Cook30 mins
Cook Time20 mins
KeywordMeat Prep
Servings2 people
INGREDIENTS
  • pork block 400 g
  • soy sauce 3 tablespoon
  • brown sugar 3 tablespoon
  • water 1 tablespoon
  • ginger 5 g
  • garlic 2 cloves
other necessary ingredients
  • potato starch
  • olive oil
  • plastic bag
  • fryer or pot for deep fry
  • kitchen paper
  • frying tong
INSTRUCTIONS
  • Cut pork to chunky cubes (about 3cmx3cmx3cm)
  • Grind ginger and garlic. Combine soy sauce, brown sugar, water, ginger and garlic in the bag and mix it well.
  • Rest the meat in the fridge more than 30 minutes.
    You can freeze and preserve it.
  • Put pork in the seasoning bag and mix with a massaging motion. Let the pork come in fridge for a few hours, for a stronger taste let them rest overnight.
  • Heat oil to 180 degrees. Wipe the pork with kitchen paper.
  • Roll pork lightly in potato starch and put it directly in the hot oil.
  • Fry for 3-5 minutes. Pork is ready when the sizzling sound calms down and pork has a nice brownish surface. Drain the ready pork on kitchen paper.
  • Enjoy!
NOTES
Any part of pork is ok for karaage. Each has its own delicious taste. We usually buy a big block of neck, cut it to thin slices and cubes before freezing. Neck part has a certain structure of muscles and the taste is just amazing. The way the muscles have worked and developed gives us an opportunity to enjoy many kinds of tastes at the same time.
Ready grinded ginger and garlic pastes are totally useful for this recipe. Though I must say, the smell and taste of freshly grinded ginger and garlic is from another world. I hope you give grinding a try!
You can freeze prepared pork and make karaage whenever you want. I always prepare double or triple the amount and just put the extra in storage for the future.
Wipe the pork well to get excess marinade off and then roll in potato starch. This part of the process is important so I advise to wipe all the pork before rolling a single one in potato starch.
Don’t let the pork wait, just put the pieces directly into the fryer, one by one, after rolling them.
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