I have posted “Kara-age” before. “Tatusta-age” is the another method of Japanese Fried Chicken. As same as Kara-age, it is also applied for fish such as Mackerel etc. However the cooking method is almost same, big difference is the powder either flour or potato starch (Katakuri-ko). Also I think Kara-age seems to have more […]
I noticed that I posted many fish or sea food foods and less meat foods recently. Today, I would like to introduce a dish using Chicken. This menu “Chicken Tenderloin and Mustard Soy Sauce (Sasami no Karashiae) is not traditional food, but my mother cooked well and I like it very much. If you can’t […]
“Tori no Karaage” is Japanese Fried Chicken. However Karaage means a cooking style and we also use fishes (I’ve posted Karaage of Flying Fish), chicken is most popular and sometimes called as just “Karaage”. It is cooked at home well and many casual Japanese restaurants such as Izakaya or Teishokuya serve. Also it is often […]
Several months ago, I made Shio Koji (Salted Rice Malt). I usually use it to cook fish or meat. Today, I would like to introduce grilled chicken with it. It’s very easy to cook. The taste is very good and I can cook it very quickly. So it is very good if you want to […]
I like Chicken Wing very well. When I went to Yakitori place, I usually have it. Even I visited United States, I sometimes have it such as Buffalo Wing. I don’t know why I like it so much, but I remember it in Oden (a kind of popular Japanese hot pot) which my grand mother […]
