Donburi Karaage (丼物 唐揚げ) - Japanese Rice Bowl with Fried Chicken

Karaage (唐揚げ) is a Japanese frying technique that involves deep-frying ingredients in hot oil, creating pieces of meat or fish that are crispy on the outside and tender on the inside. This cooking method is used to prepare a variety of dishes, but karaage is especially popular for chicken. The Donburi Karaage recipe combines this delicious fried chicken with a warm bowl of rice, often served with miso soup, cabbage salad, and Kewpie mayonnaise, creating a comforting and flavorful dish.

The origins of karaage date back centuries, but it became particularly popular in modern Japan after World War II. The word "karaage" means "fried" in Japanese, and although the frying technique has long existed in China, this dish was adapted and became a staple of Japanese cuisine. Its unique taste comes from the combination of ingredients like soy sauce, ginger, and garlic, which add depth and umami.

Donburi, a rice bowl topped with various toppings, has been a part of Japanese cuisine for a long time, and the addition of karaage to this dish represents a modern fusion of ancient culinary traditions with contemporary Japanese flavors.

Donburi Karaage Recipe (for 2 people)

Ingredients:

• 350 g chicken thighs
• Salt and pepper
• 2 teaspoons Japanese Kewpie mayonnaise
• 2 teaspoons soy sauce
• 2 teaspoons sake
• 1/2 piece grated ginger
• 1/2 garlic clove, grated
• 2 tablespoons potato starch
• 1 tablespoon water
• 1/2 cup flour
• Oil for frying (as needed)
• Cooked rice (for serving)
• Miso soup (optional)
• Cabbage salad (optional)
• Kewpie mayonnaise (optional)

Preparation:

1. Prepare the chicken:

   • Cut the chicken into 4-5 cm pieces to keep it juicy and smaller pieces for a crispy texture.
   • Sprinkle the chicken with salt and pepper.
   • Rub each piece of chicken with mayonnaise to help retain moisture after frying.
   • Place the chicken in a plastic bag and let it rest for about two hours.

2. Prepare the batter:

   • In a bowl, mix the potato starch and water to form a batter. Then, add the flour and mix quickly.
   • The potato starch gives the chicken a crispy texture, while the flour helps the batter adhere better.
   • Just before frying, coat the drained chicken pieces in the batter.

3. Fry the chicken:

   • Heat oil in a pan to 170°C (or use a deep fryer if you have one).
   • Fry the chicken pieces over medium heat. Avoid overcrowding the pan to prevent the chicken from sticking together.
   • After 3 minutes, flip the pieces and continue frying for 2 more minutes until golden brown.
   • Increase the temperature to make the chicken even crispier and fry for an additional minute.
   • Place the pieces on a rack to drain excess oil.

4. Assemble the Donburi Karaage:

   • In a bowl, place the cooked rice and top with the fried chicken.
   • Serve with a bit of lemon and parsley for a final touch.

Tips:

• Mayonnaise for juiciness: Using mayonnaise as a seasoning before frying helps the chicken stay juicy.
• Double crispy batter: Mixing potato starch and flour creates an even crispier texture.
• Frying temperature: Start frying at medium heat to cook the chicken through, then finish at high heat for the perfect crispiness.

This simple yet incredibly delicious dish perfectly embodies the fusion of tradition and innovation in modern Japanese cuisine.