‘Yukari’ Chicken. Great recipe for 'Yukari' Chicken. 'Yukari (ゆかり)' is a Furikake (Rice Seasoning) made from Red Shiso Leaves. It is very popular in Japan and many Asian grocery stores in Australia sell it. It is salty and has a hint of sourness that is the same sourness of 'Umeboshi', the pickled Ume (similar to. 'Yukari' Chicken 'Yukari (ゆかり)' is a Furikake (Rice Seasoning) made from Red Shiso Leaves.
I tried Yukari's chicken karaage recipe last night, and it was a complete success! The chicken was moist on the inside, crisp and crunchy on the exterior and had the distinct nutty, gingery, and robust flavor I've come to expect. The aroma from the sake and soy permeated deep into the chicken. You can have ‘Yukari’ Chicken using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of ‘Yukari’ Chicken
- You need 200-300 g of Chicken Tenderloins OR Breast Fillet.
- It’s 1-2 teaspoons of ‘Yukari’.
- It’s 1-2 teaspoons of Potato Starch Flour.
- Prepare of Oil for cooking.
Excellent fried chicken Simple stand serving many types of Karaage for take out. Visited three times during trip to Tokyo. In a pot, mix the chicken with the soy sauce, sake, sugar, and ginger juice. Turn the heat to medium high and whisk the ground chicken frequently while bringing the mixture to a boil.
‘Yukari’ Chicken step by step
- If you use Breast Fillet, cut it into strips..
- Combine ‘Yukari’ and Potato Starch Flour in a bowl. Roll Chicken strips over the mixture to coat..
- Deep fry OR shallow fry until lightly golden..
Shinji, my husband, is a great cook. One of his favorite dishes to make is banbanji chicken. We simmer chicken until tender, slice it up, or shred with your fingers, and serve with tomatoes, cucumbers, or even steamed cabbage, and dress with the finger-licking good banbanji sauce. Born in Iwate, Japan and have lived across the cities in the States. My passion for cooking leaded me to come to a culinary school in San Francisco and my professional culinary journey has begun.
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