Karaage

Karaage - 唐揚げ

Common Chicken Karaage ( 鶏の唐揚げ ) - Tori no Karaage , 2019

Karaage - Stand - Ichijima-Kawasuso- Matsuri ( 市島川裾祭 ), Tamba 2014

Karaage ( Japanese 唐揚 (げ) ^A^B , kana からあげ , Chinese deep-frying, foreign deep-frying ' ) is one of the deep-fried dishes - agemono ( 揚げ物^C , kana あげも Fr ' deep-fried ' ) - Japanese cuisine , alongside suage ^D and tempura (Tenpura). ^E Karaage is a simple Japanese dish that mostly consists of fried chicken - 鶏の唐揚げ - Tori no Karaage - but also vegetables, seafood , pork or beef - with sweet soy sauce .

Small pieces of meat are marinated in soy sauce, sake , ginger or garlic , covered with potato starch , flour or coarse breadcrumbs ( Panko , from the Asian market ) and then fried in hot oil. Ordinary seasonings from the kitchen are sufficient for seasoning, but nowadays one also likes to use industrially premixed seasoning powder for karaage. The finished dish is often garnished with a slice of lime or mayonnaise . In most cases, salad vegetables or cabbage vegetables are also cut into thin strips and served as a side dish with mayonnaise.

In addition to the term kaarage for dishes made from marinated deep-fried dishes, there is also the term Tatsutaage ( 竜田揚げ^F , kana たつたあげ ) from the east of Osaka , which technically consists of the same ingredients. The name Tatsutaage originally comes from a local river called Tastutagawa ( 竜田川 ) near Ikoma , which is known for its colorful autumn foliage on the banks. The color of the ready-made deep-fried chicken kaarage and the autumn foliage on the river bank are the same color, which is how the name of the dish Tatsutaage is said to have originated.

The simple dish Karaage is a popular home cooking in Japan , which can be found both in restaurants as a main course or side dish and in Bentō boxes for out-of-home consumption. There is also karaage or fried chicken - フライドチキン furaido · chikin ^B - as a snack, of course, in snacks , warm in vending machines and on stands at traditional Matsuri festivals. At the famous Karaage Matsuri festival in the city of Ōita , for example, over 60 stalls offer visitors various variations of this food every year.

comparison

Chicken -Karaage snack, Osaka

Chikin ^B - machine , Haneda Airport

Suage and tempura

In Japanese cuisine, suage ( 素揚げ , kana すあげ , ' fried food without additives' ) are deep-fried foods in which food is fried without breading - such as breadcrumbs , wheat flour , eggs or anything else that is used as a batter to coat. Usually it is freshwater fish or vegetables such as eggplant , peppers or the like.

With tempura or tenpura ( 天ぷら , kana てんぷら tenpura ), on the other hand, the breading of the fried food consists of a light coating of the dough made of finer rice or wheat flour and egg white. The breading in tempura is usually lighter, while in karaage the coating of the breading is a bit coarser and darker. With Kaarage, seasoning is usually done by marinating beforehand, while the taste of the dishes with tempura is baked “natural”.

annotation

^A. Karaage - alternative spelling から揚げ , 空揚 (げ) , rarely カラ揚げ , kana カラあげ

^B. Tori no Karaage - also known as Furaido · Chikin フライドチキン English fried chicken , Chikin for short - チキン

^C. Agemono - alternative spelling 揚げもの , あげ物 - is the general name for various fried dishes in Japanese cuisine.

^D. Suage - alternative spelling 素揚

^E. Tempura or Tenpura - alternative spelling天麸羅 ,天麩羅 ,天婦羅 ,天プラ , kana てんプラ

^F. Fact days - alternative spelling 竜田揚 , rarely 立田揚げ・立田揚

^G Tori no Karaage - 鶏の唐揚げ - with cabbage and ponzu sauce

^H Sanzokuyaki burger - 山賊焼きバーガー 'robber burger' - with chicken karaage. Sanzokuyaki - 山賊焼き 'grilled robber from the mountains' is a local specialty made from fried or grilled chicken with cabbage (“ coleslaw ”) from Nagano Prefecture , which is particularly known for the city of Matsumoto .

^I. Greater burdock - arctium lappa. - also called Japanese salsify .