Osaka Miso Yoghurt Karaage
Osaka, a bustling city known for its vibrant street food culture, introduces a delicious twist to the traditional karaage with this miso and yoghurt infused rendition. Karaage, a Japanese style of fried chicken, has been a staple in Japanese cuisine, revered for its crispy exterior and juicy interior. Traditionally marinated with soy sauce, garlic, and ginger, this Osaka style karaage brings in the umami richness of miso and the tangy creaminess of yoghurt, making it a must-try for anyone enjoying Japanese flavors.
History of Karaage
The technique of karaage in Japan dates back to the Edo Period, where frying in oil was introduced. Initially, it was a method reserved for special occasions due to the rarity of oil. Over centuries, karaage evolved and spread across Japan, becoming a beloved part of everyday cuisine. The dish transcended beyond chicken and began to include varieties of proteins and flavorings, thus paving the way for creative takes like the Osaka Miso Yoghurt Karaage.
Ingredients
- Chicken thigh - 500g, boneless, skinless, and cut into bite-sized pieces
- Miso paste - 2 tablespoons
- Plain yoghurt - 100g, as part of the marinade
- Soy sauce - 2 tablespoons
- Sake - 1 tablespoon
- Ginger - 1 teaspoon, grated
- Garlic - 1 clove, minced
- Potato starch - 100g for coating
- Vegetable oil - for frying
- Lemon wedges - for serving
- Salt and pepper to taste
Preparation
Marinating the Chicken
Start by preparing the chicken thigh pieces. Ensure they are patted dry to allow the marinade to adhere better. In a large mixing bowl, combine the miso paste, plain yoghurt, soy sauce, sake, grated ginger, and minced garlic. Mix thoroughly to create a consistent marinade. Add the chicken pieces into the bowl, ensuring each piece is well-coated. Cover the bowl with cling wrap and refrigerate for at least 2 hours, or overnight for a more intense flavor.
Coating and Frying
Once marinated, remove the chicken from the refrigerator and let it come to room temperature. This will ensure even cooking. In a separate dish, spread the potato starch. Coat each piece of chicken generously with the starch, ensuring both sides are covered. In a deep frying pan, add enough vegetable oil to submerge the chicken and heat it to 170°C (340°F). Carefully add the coated chicken pieces into the oil, frying in batches to maintain the oil temperature. Fry for about 5-6 minutes or until golden brown and crispy.
Draining and Second Fry
Remove the fried chicken pieces and drain them on a plate lined with paper towels to absorb excess oil. For an extra crisp texture, fry the chicken for a second time for about 1-2 minutes. This double frying technique ensures maximum crispiness while keeping the interior juicy.
How to Enjoy Osaka Miso Yoghurt Karaage
Serve the Osaka Miso Yoghurt Karaage hot with lemon wedges on the side for an added citrusy zing. The rich, savory notes of miso paired with the creamy tang of yoghurt create a sensational taste explosion, perfect for appetizers or a main dish. Pair it with steamed rice and pickled vegetables for a complete meal. Use an accurate cooking timer to ensure steakhouse-level results with this dish!