00:05Hey everyone, it's Yuto from Sashirecipes.com and today I'm going to show you my favourite
00:11rice ball recipe, Karaage Don. Crispy fried chicken served on fluffy Japanese rice, it's
00:18the ultimate comfort dish for sure.
00:22For two portions you'll need 150g of Japanese short grain white rice, 200ml of cold water
00:29300g of chicken thigh, preferably with skin, 1tbsp of soy sauce, 1tbsp of sake, 1tbsp of
00:39black pepper, 1tbsp of grated garlic, 1tbsp of grated ginger, 5tbsp of potato starch or
00:49corn starch and oil for shallow frying.
00:53Then for the Karaage Don toppings, I like to use about 70g of shredded white cabbage, 2tbsp of
01:02chopped spring onion, 2tbsp of Japanese mayonnaise, a few lemon wedges and then pickled ginger
01:09and chilli threads for a pop of colour and extra flavour.
01:16So first I always wash the rice about 30 minutes before I start the main dish. I wash it 3
01:22times
01:23and then add it to my cooking pot with 200ml of water. This allows the grains to start soaking
01:31up water.
01:33I recommend the rice cooker for cooking Japanese rice but if you don't have one, I'll tell you
01:39how to cook it later. We leave this to soak for 30 minutes.
01:43I will turn it to soak for 15 minutes.
01:50There is a great work that we can cook.
01:56I want to cook for 30 minutes.
01:59So if you want to cook the rice cooker for 5 minutes and 15 minutes, we leave the rice cooker
02:00for
02:00I don't like making rice cooker for this meal.
02:00But again, let's cook the rice cooker for 3 minutes.
02:04I also cook the rice cooker for 5 minutes.
02:12This is a few minutes.
02:14In the meantime, let's prepare the karaage because this also needs marinating time.
02:19I have cut my chicken into small pieces and I'm just placing them into a ziploc bag.
02:26Simply add all the seasonings and then massage the bag to help cover every piece.
02:34Each piece should be roughly the same size to ensure even cooking.
02:38I'd say a little bigger than bite size, it's good.
02:42Meat shrinks a bit when it's cooked anyway.
02:46I like to use chicken thigh because it's juicy and delicious.
02:50It's the most common part to use for karaage.
02:53I also find leaving the skin on helps it get extra crispy.
02:58I find it's important to use sake for karaage.
03:02It makes the meat tender and as umami.
03:05Garlic and ginger make it fragrant and delicious.
03:09This is definitely my favourite karaage marinade.
03:12Okay, this is all covered, so I'm gonna leave it to marinate in the fridge for 30 minutes.
03:22My rice has been soaking for 30 minutes,
03:25so either start your rice cooker or place your pot on the stove on a medium heat.
03:33I'll give you a quick summary of how to cook Japanese rice on the stove,
03:37but if you want a more in-depth tutorial, check out my video, the link should appear around now.
03:45The first step is to bring it to a boil on a medium heat.
03:49Once it's boiling, set a timer for 2 minutes.
03:53Lower the heat to medium-low and set a timer for 3 minutes.
03:57After 3 minutes, reduce the heat to low and simmer for 5 minutes.
04:05Next, blast the heat up to the highest setting for 10 seconds and then turn it off.
04:11Finally, leave it to steam in the residual heat for at least 10 minutes.
04:18If you follow these steps, you will have perfect Japanese-style rice.
04:21I recommend frying your chicken during the steaming time.
04:27Okay, so now I'm gonna heat my oil to 160 degrees Celsius, which is about 320 degrees Fahrenheit.
04:36Use an oil with a high smoke point such as canola or vegetable oil.
04:43While it's warming up, we can cook the chicken.
04:45I have about 5 tablespoons of potato starch here and I start by sifting it into a tray.
04:52This makes the starch extra fine so that it coats the chicken evenly.
04:59Next, take your chicken, let the excess liquid drip off and then coat it in the potato starch.
05:08If you leave too much marinade on the surface, the potato starch gets soggy.
05:13The flavour is already absorbed so it's not losing flavour when the marinade drips off.
05:19Although you can use corn starch, I recommend potato starch more because it creates a lighter
05:25and crispier texture that results in a more authentic Japanese style.
05:30Okay, my oil is ready, so I'm gonna place the chicken in and fry for 3 minutes on each side.
05:38Even if you're deep frying, it's still 3 minutes on each side.
05:42I like to shallow fry to save oil.
05:45Cooking at this lower temperature allows the chicken to cook evenly all the way through
05:50and it's not so low that it gets greasy.
05:56After 6 minutes in total, I like to turn up the heat to 190 degrees Celsius or 375 degrees Fahrenheit
06:06and fry them at a higher temperature for 1 minute on each side.
06:11This creates a similar effect to double frying and makes the outside extra crispy.
06:30So I'm going to transfer them to a wire rack and let the excess oil drip off.
06:48My rice has been steaming and it's also ready, so let's dish up.
06:58Start with the rice and add a few handfuls of shredded cabbage.
07:03Japanese people love cabbage with fried foods.
07:06It's a refreshing element to counteract the oiliness of fried foods.
07:12Next, we're gonna make a layer of karaage, just pile it up like this.
07:20Then drizzle it with some Japanese mayonnaise.
07:27A few wedges of lemon, you can squeeze the juice over the karaage just before eating if you like.
07:34Some pickled ginger for an added refreshing kick.
07:41And finally, chopped spring onion and chilli threads for a final burst of colour and flavour.
07:49And there you have it, crispy, flavourful and colourful fried chicken rice ball, karaage don.
07:59Thank you so much for watching.
08:01If you enjoyed this recipe, don't forget to like and if you're interested in Japanese cooking,
08:06subscribe to my channel so you can be fast to see my new recipes.
08:11Thanks again, have a great day.
08:36And let it flow over the planet's cube biopsy tnat successful.
08:36Pay through my hand.
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