COPY-Chicken Karaage and Japanese Style Potato Salad

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Chicken Karaage

Serving size 4

4     chicken thighs (about 2 pounds), boned and cut into 2 inch pieces
2     cloves of garlic, peeled and grated
1/2   tsp salt
4     tsp ginger, peeled and grated
1/4   cup sake
1/4   cup soy sauce
2     tbsp mirin
1     cup potato starch
1     lemon, cut into wedges
Vegetable oil for frying

1.  Cut chicken thighs into 2 inch pieces.  In a medium size bowl, mix sake, soy sauce, salt, garlic and ginger
with chicken. Let chicken marinate in mixture for 30 minutes to 1 hour in the refrigerator.
2.  Place potato starch in another bowl to coat chicken and set aside until ready to fry.
3.  Place cooking oil in a deep frying pan and heat on high heat until your cooking temperature reaches 350 degrees.  Once oil
is ready place chicken pieces into the frying pan for 6-8 minutes until crisp around the edges and dark brown. 
4.  Use a squeeze of lemon to give a nice lift of flavor and enjoy!

Japanese Style Potato Salad

Serving size 4

2    medium Idaho potatoes
4    ounces cucumber, thinly sliced (if using regular cucumber, remove seeds and skin) English is preferred.
1/2  medium carrot, peeled and shredded
1/4  medium sweet yellow onion
1    tbsp vinegar
1/4  cup kewpie mayonnaise
Pinch of togarashi
Salt and pepper to taste

1.  Peel potatoes and cut into small pieces.  Heat water in a pot and boil potatoes until tender, about 10 -15 minutes.  Strain and put
potatoes in a large bowl.  Add 1/2 teaspoon of salt and vinegar and mash slightly.  Leave some potatoes chunky and let cool.
2.  Slice cucumbers to thin rounds and carrots shredded with a mandolin.  Keep each in separate bowls and sprinkle with salt and set aside.  Let sit for 2-3 minutes.  Squeeze out water.  Cut yellow onion into small dice, salt and set aside.
3.  Add vegetables, then mayonnaise.  Mix well and add salt and pepper to taste.  Dust with togarashi for color.