I love fried chicken. When I was in Japan this summer, we had some amazing fried chicken in Hamamatsu. I’d had Japanese Fried Chicken (Karaage) before but nothing has been like what I had in Hamamatsu, and probably will never be. I’ve also tried a few recipes I’ve found online and I think I found one that may be my go to until I figure out exactly how to recreate that Superior Rating chicken from our trip to Japan.
Karaage (Japanese Fried Chicken)
- 1.5 lbs boneless, skinless chicken thigh
- 3 tsp of grated ginger
- 3 large cloves of garlic, grated
- 3 TBS sake
- 5 TBS low sodium soy sauce
- 2 tsp sugar
- 1.5 Cups potato starch
- 1/2 tsp coarse kosher salt
- 1/2 tsp pepper
- Safflower oil or peanut oil or any other high smoke point oil
Cut the chicken thigh into roughly 1″ strips.
In a baking dish, combine the marinade ingredients. Add chicken.
Let the chicken marinade for 24-48 hours (or more!).
Heat your oil in a pot that is fairly tall. Having a pot with a larger base also helps. You’ll want at least 2 inches of oil and at least 3 inches of wall above the oil. Heat the oil to 350 degrees. Use a candy thermometer to test the temperature of your oil.
Line a cookie sheet with paper towels and cooling rack. You’ll want another cooling rack over a cookie sheet (or countertop) separately as well.
While your oil is heating up, mix your dry ingredients in a bowl for the coating. Take your marinaded chicken and coat each piece with the coating and place on your rack over cookie sheet (or countertop).
Once all your chicken is coated, start frying! How many pieces you can fry at a time depends on how wide your pot is in diameter and how large your chicken pieces are. I have a fairly wide diameter pot and smaller chicken pieces so I put in 6-9 pieces without the oil dropping below 300 degrees. Let the pieces fry about 3-4 minutes. Place on your rack with paper towels to cool.
Once you’ve fried up all your chicken pieces, let the oil reheat to 375 degrees. Refry all your pieces for about 1 minute, until golden brown and extra crispy (don’t try for crispiness until they’ve cooled a touch).
Serve with cucumber or lettuce and rice. If you’d prefer, squeeze a little fresh lemon juice over chicken pieces (I don’t find the need).
I just spent about 30 minutes pulling weeds from the backyard this morning. Here are some insights I came across while doing that in the silence of the day:
- Having good tools makes the job so much easier.
- Weeds in your yard actually means that things can grow there so once you’ve pulled the weeds, plant something in its place that gives you joy!
- If another life form is really benefitting from that plant at that moment, you can get to it later. (There were bees pulling pollen from flowers attached to weeds.)
- Even with good tools, it takes time to get all the weeds from your yard. Be patient.
- Sometimes you think you’re centered in on the root of the weed but you’ve actually a few inches off. Go back and get that root once you can see it better.
- Sometimes you think there’s just one plant but it turns out, there are 2 or 3.
- The nastier weeds hide inside a patch of smaller weeds.
- The weeds that are also vines can’t be left for later if you can’t find the root. Start cutting the vines down in search of the roots.
- Once you pull a weed, you can put it in a discard pile to throw out when you’re done. You can also have more than one discard pile.
- Sometimes, weeds can just go into a compost so they can nourish the yard later.
Some of these are just gardening facts but many, I saw life metaphors in as I worked. Okay, back to my Spring Break reset!
Love you, mean it!
I haven’t been feeling good lately, it’s taken 2 weeks to get over this cold! Today, I wanted some chicken tortilla soup from Grins but I wasn’t about to drive to San Marcos for some. This is my attempt to make something equivalent and I think it works! Let me know your thoughts if you give this recipe a try.
Chicken Tortilla Soup, Grins Style
- 48 oz chicken broth
- 12.5 oz canned chicken (or shredded rotisserie chicken)
- 28 oz canned tomatoes and diced green chilies
- 15.5 oz canned golden hominy
- 3 bay leaves
- 1 TBS taco seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper powder
- tortilla chip strips
- shredded mozzarella cheese
- sliced avocado
Bring chicken broth and chicken to boil, stir.
Add in canned tomatoes and diced green chilies, stir.
Add in all spices and seasonings, stir.
Add golden hominy, stir.
When thoroughly heated and combined (about 30 minutes), serve with tortilla strips, shredded mozzarella cheese, and avocados. Enjoy!
About 2 years ago, I ask the hive minds on Facebook what I should make for dinner. I got a ton of responses but I had to make meals for the week for not only me but also my parents, who don’t eat beef or pork. My friend Erin suggested making caldo or Mexican soup. My parents and I enjoyed it a lot so I decided to make it again today. I made enough to feed an army so I’ll probably freeze a bunch of it for the next time I need soup!
Erin's Chicken Caldo
- Olive Oil
- Medium onion
- 2 cloves of garlic
- Any cut of chicken (I use thighs)
- Small head of cabbage
- Yellow squash & Zucchini
- Chicken broth
- Garlic Powder
- Canned Kernel Corn
- Package of yellow rice with saffron
With the exception of the garlic (which is also a flexible amount), all the amounts of ingredients are dependent on how large your stew pot is.
Start by chopping everything into bite sized pieces in order listed above. Try to make each vegetable piece even in size.
I started by sautéing 1 medium onion in olive oil with a bit of salt.
Then, I cut up the chicken thighs into 1″ pieces and minced the garlic. You can see the garlic at the top right of the cutting board. This is a family pack of chicken thighs. The chicken went into the pot to start browning. Then, I cut up the carrots into bite-sized pieces. I also cut the head of cabbage into fairly small pieces but nothing like the other veggies, since the leaves would separate.
I added the carrots and cabbage to the chicken to let them sweat a bit. I also added a bit more salt here. Try to add in small amounts of salt in layers.
I also added about 2 tablespoons of garlic powder to the pot.
Next, the chicken broth went into the pot. I probably added too much for this pot size with all the ingredients. I had to let a bunch boil off when it was all said and done.
I chopped up 2 yellow squash and 2 zucchini into sauté-sized slices and into the pot it went.
Once it cooked a bit, I added a can of Rotes and a can of whole kernel corn.
Here’s the final bowl of soup with a spoonful of the yellow rice cooked to package instructions.
If you want to be really authentic, add a squeeze of lime and a slice of avocado on top.
The internet is full of interesting looking recipes these days. Some are easy, some are difficult. Some seem easy but are really difficult. This one that I found through FB was quite simple. Of course, there were a few tweaks I made to the recipe. Here you go, pictures of the process and all!
Cheesy Stuffed Meatballs
- 1 lb spicy Italian sausage
- 1 lb ground beef (lower the fat, the better)
- 2 TBS. olive oil
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. Pink Himalayan salt
- 1/2 tsp. pepper
- 1/2 cup grated parmesan
- 2 or 3 mozzarella cheese sticks
- 8 oz. mozarella cheese
Preheat oven to 450 degrees. You’ll need a pan you can put into the oven at this temperature.
Combine the sausage and beef.
Add the garlic, salt, pepper, oregano and parmesan cheese to the meat mixture and mix well.
Slice mozzarella sticks into 1/2″ pieces.
Oil your pan. Take a small handful of the meat mixture, pat flat in your hand and place a mozzarella stick piece in the middle. Create your meatball, push around a bit in the oil to make sure it won’t stick.
Once you’ve filled your pan, place in the oven for about 12 minutes, or until your meatballs are browned. Top with shredded mozzarella cheese and bake for another 5 or so minutes, until your cheese is bubbling.