Ingredients
-
-
1 1/2
-
2
-
1
-
3
-
2
-
1/4
-
1
-
2
-
1
-
-
1
-
1 1/4
-
1
-
Directions
Izakaya Sakura Fried Cod and Zesty Asian Pickled Vegetables, This is a recipe from a local Japanese restaurant , This is a recipe from a local Japanese restaurant
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Steps
|
1
Done
|
Finely Slice Onion and Soak in a Bowl of Water For More Than 5 Minutes. Drain Well. Thinly Slice Carrots. |
|
2
Done
|
in a Large Bowl, Mix Onion, Carrot and Salt. Let It Sit For 5 Minutes, Then Squeeze Well to Drain Water. Add Rice Vinegar, Soy Sauce, Sugar, Sesame Oil and Pepper to Marinate the Vegetables. Chill in Refrigerator Until Ready to Serve. |
|
3
Done
|
Cut Cod Into 1 1/2 Inch Square Pieces. Heat Vegetable Oil in Large Skillet Over Medium Heat (350 Degrees F). Oil Is Ready When a Bread Cube Dropped in Oil Turns Brown on the Bottom in 20 Seconds. |
|
4
Done
|
Pour 1 Package of Karaage Coating Mix in a Large Plastic Bag. Moisten Chicken in Water, Allowing Excess to Drip Off. Add a Dozen Pieces at a Time to the Bag. Close the Top of the Bag and Shake Well to Coat All Pieces Evenly. |
|
5
Done
|
Pan-Fry Half of Pieces in Hot Oil, 2-4 Minutes or Until Chicken Is Cooked, Turning Pieces Over Occasionally. Remove and Drain Excess Oil on Paper Towels. Cook Remaining Pieces in Same Way. |
|
6
Done
|
Serve With Side of Chilled Pickled Vegetables. |
