peeling garlic and chillies


All the ideas that were bounced around during the brainstorm of karaage. As the revival of a shopping district did not rest upon my shoulders, I took it upon myself to test them all out and the promptly remembered why I vehemently insisted that onigiri were supposed to remain a one time event in my life. For the don transformed skewers, I would recommend using Japanese rice as it would bind together allowing it to remain firmly perched upon the skewer. Too lazy to eat out of a bowl? The skewer’s got you covered! So other than that, there was a bit of fun playing around with flavours, so there’s the curry flavoured one, the cheese, garlic and lemon peel one, a sweet and chilli Korean style one, and of course a dipping salt of seaweed, green tea and truffle. I thought of adding a miso butter but perhaps that’s a bit overkill considering how it is deep-fried. Or you can also eat it simply with tonkatsu sauce and mayonnaise. I love the double fry method, there’s no longer an excuse for uncrispy food!

Karaage Sampling Plate 

500g chicken thigh (cut to 2cm pieces), 1 tblsp fresh ginger grated, 1 clove of grated garlic, 2 tblsp soy sauce, 1 tblsp sake, 2 tsp sugar, ½ apple, ½ onion, several shakes of cayenne and black pepper, 2-3 birds eye chili, potato starch, oil for deep frying

For onigiri: rice, strip of seaweed, mayonnaise, tonkatsu sauce

For karaage don skewer: skewers, squares of seaweed, Japanese rice

3 kinds of karaage: curry powder, grated parmesan, lemon zest and garlic, sweet and sour chili sauce

Dipping salt: seaweed, green tea, truffle

Puree onion and apple in food processor or spice grinder. Mix ingredients together and add sliced chicken, stirring to coat evenly. Cover and refrigerate for at least an hour or overnight.

Heat an inch of vegetable oil in a pan until it reaches 180C. Place potato starch in bowl and toss with chicken to coat.

Fry chicken in batches until it browns, remove onto wire rack.

Raise heat and double fry until it turns golden brown, around 1 minute. 

You will hear the crunch!

Now you can stop here and just gorge. Or you can dust with curry powder, grated parmesan, lemon zest and garlic (the heavenly trio) or a chilli sauce.All of which are fantastic by the way.

Or be just a tad fancier with your rice and form onigiri. 

For the skewer, roll rice into firm balls, and cut seaweed into equal squares, layer. 

To make the dipping salt, place seaweed in food processor until fine, mix with salt - seaweed gives it a taste that’s like its been kissed by the ocean, no surprise there! Grate truffles and mix.. uh.. I genuinely can’t tell if its good, I mean, I probably want it to considering its price. Ruthlessly slice through tea bag and stir with salt - this one adds a heavenly fragrance with the salt.  


How it looks dipped in seaweed salt. Enjoy!


Chilli, Cashew & Prawn Noodles

7-8 ounces uncooked rice noodles 2 tablespoons honey 2 tablespoons fish sauce ¼ cup soy sauce ¼ cup hoisin sauce 2 tablespoons fresh lime juice (about 1 lime) 2 tablespoons peanut or sesame oil 1 pound raw shrimp, peeled and deveined 1 clove garlic, minced or grated 4 red chillies, seeded + chopped 1 red bell pepper, sliced into matchstikes 1 cup whole roasted cashews 4 green onions, chopped ¼ cup fresh cilantro, chopped