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HOME > 英語で作ろう!本格和食〜Japanese Recipes〜 > 鶏のから揚げの作り方

英語で作ろう!本格和食〜Japanese Recipes〜

外国人の友人に和食を教えてあげたい! でも、こんなとき英語でどう言えばいいの? まずは自分で英語を見ながら和食を作ってみましょう! お料理に必要な単語や言い回しがきっと身に付くはずです。

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Vol. 17
Chicken Karaage
鶏のから揚げの作り方

 Chicken karaage is an all time favorite food for everyone and it's one of the most appetizing menus that go with white rice.

 This recipe contains more soy sauce than the usual recipe to match with white rice.

 The three important points to keep in mind when making this recipe is ‘the proportion of the marinade’, ‘the coating’ and ‘ frying twice’.

 It is wonderfully delicious when it is fried crispy, so let's eat straight away when it's done!


Ingredients

- 1 boneless chicken thigh
- Proportion of 2 to 1 of soy sauce and sake
- 1 block of ginger
- About 3 tablespoons of potato starch
- Appropriate amount of lemon or other citrus fruit


Preparation

1. Preparing the chicken and the seasoning

 Cut the chicken into bit-size pieces.

 Put the chicken into a bowl and add the juice of the grated ginger into the same bowl.

 Next, add the marinade made from soy sauce and sake at the proportion of 2 to 1. Pour the marinade over the chicken until it is covered. (The marinade doesn't need to be fully covered. We will rub it into the chicken afterwards.) Let marinate for about 20 minutes. Mix well by rubbing the chicken into the marinade occasionally.

 * Be careful not to marinate too long, as the chicken will become too salty when fried. Change the time for marinating according to the saltiness of the soy sauce you will be using.

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 After 20 minutes, drain the marinade but not all of it. Leaving some over is important.

 Leave 10 to 20 % of the marinade, as it will become the seasoning of the coating.

 The amount of potato starch to use is 3 tablespoons for 1 chicken thigh, and the coating will stick to your hands firmly like glue. Now the preparation process is all done.

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2. How to fry the chicken

 When the chicken is prepared, we will fry them twice. Recently many cookbooks introduce this method of frying twice, because by doing this the chicken will become juicy on the inside and crispy on the outside.

 First heat the oil at the temperature of 160˚C to 170˚C. If you fry the chicken at 180˚C straight away, the chicken will be charred on the outside before the inside is cooked. Remember that the amount of soy sauce used for the marinade is more than the usual recipe and the coating contains that amount of soy sauce. You need to be careful when frying, as it will be easily charred.

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 After frying the chicken for about 5 minutes at 160˚C to 170˚C, take the chicken out to drain. Heat the oil to 190˚C and fry the second time until crisp for about 2 minutes and the karaage is ready to eat.

(レシピ・写真: 冨田唯介 英訳: 中西 直)


日本語の詳しいレシピは「白ごはん.com」をご覧ください。

【次回のレシピ】

次回は、夏においしい枝豆を使った「枝豆ごはん」の作り方をご紹介します。お楽しみに!
次回のレシピ



冨田 唯介 (とみた・ただすけ)

料理愛好家。茶懐石を扱う日本料理店での料理人の経験を活かし、“家庭で作る、贅沢な素食”をコンセプトとした人気レシピサイト『白ごはん.com』を運営中。現在は愛知県在住で、サラリーマンをしながら“贅沢な素食”を伝える活動しつつ、大好きな家族に腕をふるう日々。


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