Tag

Chicken

Browsing

Chicken Shogayaki (Ginger Chicken)

Ginger Chicken

Chicken Shogayaki (鶏の生姜焼き) or ginger chicken is sautéed chicken and onion in a ginger-soy flavored sauce. Just like Ginger Pork and Ginger Beef, this is a popular meat entree for everyday dinner in Japan. The taste of spicy ginger and lightly sweet savory sauce perfectly complements steamed rice. Along with some miso soup (find your favorite from many miso soups in our library!), you have a nutritious and delightful meal. The dish can be done in a matter of 10-15 minutes, so it’s easily made after work or school on busy weekdays. The typical and best side vegetable for Ginger Chicken is shredded cabbage, which adds a refreshing crunch to the meal, but a green salad would do too if that’s easier. If you don’t know what to cook, this is it! Hope you give it a try!

View Post
By

Fried Chicken Recipe

Fried Chicken

Fried Chicken is foreign but an immensely popular food in Japan, and it owes that to the American fast-food giant, Kentucky Fried Chicken (KFC). Fried chicken is different from the Japanese version Karaage for its thick and crispy outer layer. Fried chicken becomes highly in demand in Japan as the Christmas season approaches, leading to long queues forming at restaurants. This unique phenomenon is deeply rooted in the cultural aspects of Christmas celebrations in Japan.

View Post
By

Chicken Sukiyaki Recipe

Chicken Sukiyaki

Sukiyaki is a popular Japanese hot pot dish that typically features thinly sliced beef, tofu, various vegetables, and sometimes noodles cooked in a sweet and savory soy-based broth. It’s a communal dish often enjoyed with family or friends, especially during colder seasons. In this receipt, we used chicken instead of beef. While Chicken Sukiyaki may not be as commonly found in traditional settings, it is still enjoyed often in some areas in Japan, and certainly at home.

View Post
By

Karaage Chicken Breast

Karaage Chicken

Karaage is Japanese fried chicken, and it is usually made with chicken thighs with skin. In this recipe, we use boneless and skinless chicken breasts which are much lighter. Chicken breasts could become bland and dry when cooked, so we marinate them well with the seasoning and freshly grated ginger and garlic. We also cut chicken into smaller bite size pieces. These bite sized fried chicken can be a great appetizer or a perfect main dish to pack in a Bento box.

View Post
By

Yakitori Restaurant Yakitori Recipe

Yakitori

In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse of the culinary scene of Kyoto in 2023. After we tasted delicious food at stores, we tried to recreate those dishes, not exactly but more in our own way, at home in Kyoto. We hope you enjoy our Japanese Cooking 101 food in a little different setting from our regular videos.

Our final episode is Yakitori Restaurant Yakitori. Yakitori (焼き鳥) is skewered and grilled chicken, as many of you may already know. Sometimes they’re dipped in a Teriyaki-type Yakitori sauce, or simply seasoned with salt at other times. Our original Yakitori recipe calls for chicken thighs because we think it’s the most flavorful part of the chicken for normal Yakitori. But there are also many different chicken parts that are used at Yakitori speciality restaurants in Japan. A few of the most popular parts are chicken skins, hearts, gizzards, and cartilage. Well, that may be beyond what many of us want to deal with at Yakitori shops. But if you are being adventurous, please go ahead and try something new. They are really good, with interesting textures, and that’s why people in Japan love those parts in Yakitori too.

View Post
By

Butter Chicken – Japanese Cooking 101 in Kyoto

Butter Chicken

In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse of the culinary scene of Kyoto in 2023. After we tasted delicious food at stores, we tried to recreate those dishes, not exactly but more in our own way, at home in Kyoto. We hope you enjoy our Japanese Cooking 101 food in a little different setting from our regular videos.

This episode is Butter Chicken. While dark brown stew-like Japanese curry is the curry we love, mildly spiced and designed for eating with Japanese Steamed Rice, Butter Chicken is a more spicy Indian curry. As spiced curry has become more well known and accepted in Japan, there are many spiced curry specialty restaurants that have opened up to serve Butter Chicken. As well as the popularity of spiced curry restaurants, one of the reasons Butter Chicken became so popular was boil-in-the-pouch Butter Chicken from a large household goods store chain called Muji. Their version got really good reviews on the internet and made the mainstream public know its name. That pushed Butter Chicken to be one of the favorite curry dishes on the list.

View Post
By

Crispy Chicken with Lemon Leek Sauce

crispy chicken with lemon leek sauce

You want to make Karaage Chicken at home but don’t want to deal with deep-frying oil? Can’t agree more. Here is a way to make fried chicken with a small amount of oil. A refreshingly tart lemon and leek sauce complements the crispy chicken very well. The dish is of course great when it’s hot, but it can also stand up well when it’s packed for a Bento lunch. You may want to make extra because it’s so good that they fly off the shelves!

crispy chicken with lemon leek sauce
Print Pin

Crispy Chicken with Lemon Leek Sauce

5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 servings

Ingredients

  • 2 chicken thighs
  • 1/2 tsp salt
  • 1 Tbsp Sake
  • 3 Tbsp flour (or potato starch)
  • 3 Tbsp oil

Lemon Leek Sauce

  • 1/2 Naganegi (Japanese long white onion or leek)
  • 1 lemon
  • 2 Tbsp sesame oil
  • 1/2 tsp salt
US Customary – Metric

Instructions 

  • Make Lemon Leek Sauce. Chop long white onion very finely, and mix with the rest of the sauce ingredients. Let sit for 30 minutes, or make it ahead the night before.
  • Poke chicken all over with a fork. Salt and sprinkle with Sake. Let sit for 5-10 minutes.
  • Remove moisture from chicken with a paper towel. Dust with flour or potato starch. Heat oil in a frying pan at medium heat. Fry chicken for 5 minutes until golden brown, turn over, cover, and cook another 5 minutes. When meat is cooked through, remove from pan. Let sit for a couple of minutes.
  • Cut chicken into bite-size pieces and plate. Top with the sauce.

Video

Course: Main Course
Cuisine: Japanese
Keyword: chicken, Karaage
View Post
By