Izakaya Classic! Cartilage Karaage

Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Izakaya Classic! Cartilage Karaage. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Izakaya Classic! Cartilage Karaage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Izakaya Classic! Cartilage Karaage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Izakaya Classic! Cartilage Karaage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Izakaya Classic! Cartilage Karaage using 9 ingredients and 7 steps. Here is how you can achieve it.

A classic izakaya dish.

Szechuan pepper and salt goes great with cartilage karaage! It's great as a drinking snack. Recipe by Cooking S Papa

Ingredients and spices that need to be Make ready to make Izakaya Classic! Cartilage Karaage:

1. 200 grams Chicken knee cartilage
2. 1 tbsp Shaoxing wine
3. 1 tbsp Usukuchi soy sauce
4. 1 clove Grated garlic
5. 2 tbsp White flour
6. 2 tbsp Katakuriko
7. 20 grains Szechuan pepper
8. 1 tbsp Salt
9. 1 as much (to taste) Lemon

Instructions to make to make Izakaya Classic! Cartilage Karaage

1. Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes.
2. Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess.
3. Fry in oil heated to 160℃. When small bubbles come out and you can feel a crispy exterior with chopsticks, remove from the oil. This should take about 5 minutes.
4. The first round of frying is done. The temperature of the oil is at the middle range of 160℃, but the outside is white.
5. Raise the temperature of the oil to 200℃ and fry again for about 30 seconds. Now, the outside will brown and it will become crispy. Drain well.
6. Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt.
7. Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!

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