Hello everyone and welcome back to “eat like your anime faves,” a series where I teach you how to eat like characters do in anime. That’s right; you learn how to cook real Japanese food from anime. I’m back again to give you some more of what you love!
This week we have some repeat offenders shows that are bringing you some delicious food. We wrote about Udon that appeared in Shougeki no Soma that’s great when you’re sick or just feeling a bit under the weather. This time we have what is arguably the pinnacle of Japanese food after the big ones like sushi, onigiri, okonomiyaki, takoyaki, and the like; karaage or Japanese-style fried chicken! It’s much more earth-shattering than you realize right now. Karaage is in its own league of fried chicken. We also have another show coming back. Previously there was an “Eat Like your faves” that used Nabe (hotpot), that came from Fate/Stay Night: UBW. This week we have one of the best ways to eat vegetables, veggie tempura. Let’s just go ahead though, and get right into it!
Karaage (Fried Chicken) from Shougeki no Soma
This recipe involves frying in oil. Inform an adult of what you are doing. You are also handling raw meat. Thoroughly wash your hands, utensils, and surfaces when you are done.
What you will need:( Serves two to three people )
if it’s impossible to find any, corn starch will work but the texture will be slightly different.
To make it spicy, feel free to add 2 tbsp of toubanjiang/doubanjiang (Spicy bean paste) to really kick up the flavor. 2 tsp – 1 tbsp of chili powder is also suggested for those who are brave.
How to Cook It:
1Cut up the chicken into bite sized pieces and cut small slits in the chicken. This will allow the flavors to penetrate deeper into the meat and ehance the flavor.
2Once done, put everything marked with an (*) into a giant Ziploc or freezer bag and wash your hands.
3Massage the bag once you close it to make sure that the flavors are soaking into the meat. This is the trick to this recipe! Then place it in the fridge and let it sit for at least 1 hour.
4Begin to heat your oil in a deep frying pan to 170°C/335°F.
5Do not heat the oil too fast because if you do, it will spit and getting burned is not fun! Try to wear an apron if you can.
6Using long cooking chopsticks, skewers, or tongs, take the chicken out of the bag and deep fry (Submerge in the oil) until golden brown. If your oil is at the right temperature, it should not take more than about 3-5 minutes for one batch.
7Cook the whole bag of chicken.
8Squeeze a couple lemon wedges over it and it’s done!
(Note: If you are underage, or new to cooking, be sure to let your parent/guardian know what you are doing. We don’t want you to get hurt! )
Vegetable Tempura – Fate/Stay Night: UBS
Shiro and Saber dig in on this meal in episode four and it’s included in a fantastic display of food. The picture below would make anyone’s mouth water. Veggie tempura, much like karaage is served as a side dish. Veggie tempura goes really well with Udon, or as a dish with karaage. For Udon, check out our previous “eat like your faves” for how to make it!
If you are making this with karaage, you should make this while the chicken is marinating in the fridge. It is not recommended to cook this after the karaage as all the vegetables will taste like the marinade.
This recipe involves frying in oil. Inform an adult of what you are doing. Work slowly and carefully. Do not rush! We don’t want you to get hurt!
What you will need:
For the batter
For the rest of the dish
Serves about 2-5 people depending on how much you cook/make. I recommend the amount of batter for about 2 cups of veggies. So simply double/triple the batter if you are cooking more!
How to Cook It:
1Slowly heat up your frying oil to about 335°F/170°C. Heat it up slowly so it does not spit!
2Take everything for the batter and mix it stirring rapidly. The trick is to NOT let this reach room temperature. In fact, between frying batches, put the batter in the fridge. When you are ready to make the next batch, simply take it out, stir it quickly, and then dip away!
3Test the oil once it reaches temperature by dipping a fork or chopstick in the batter and drop a few drops of batter into the oil. If it floats, then you’re ready!
4Begin by dipping your veggies in the batter and then plunge them into the oil.
5They would be in there for about 3-5 minutes and then it will be done. Honestly, the lower times are for thin things like mushrooms, carrots and onions. The larger times are for broccoli, squash and roots. Test a piece of each out to see how your fryer or pan works the best and adjust time as you need!
6Once they have cooked all the way through, place them on either a cooling rack or paper towels to drain excess oil.
7Once you have fried everything and it’s cooled, dig in!
Until next time!