So since I'm stuck at home a lot these days, I thought I would share one of my
favorite Japanese recipes. It's tatsuta age. But it's kind of like my version of tatsuta age.
It's a little bit of a healthier version and tatsuta age is usually deep-fried
but I decided to use less oil and just pan-fry it with a little bit of oil.
And a lot of Japanese recipes call for the same type of ingredients.
Sake is one of them and sake you can get at any liquor store or any Asian store.
They have a cooking sake as well if you're not of age.
I like to go to a liquor store and just get a big bottle because I use sake a lot for my cooking
and it's cheaper.
Aji-mirin, which is a little bit on the sweeter side. You just need a little bit of this.
And... that was backwards... and soy sauce.
We need some corn starch or potato starch if you can find it but usually corn starch is a lot easier to find
so I always use cornstarch. It works just fine.
Boneless, skinless chicken thighs.
Chicken thighs is what I use a lot for my Japanese recipes.
It just has more flavor in it.
And then you'll need ginger
and some green onions. You don't have to have green onions but it could be for garnish on top
but it actually adds a lot of flavor to it too. Or a different kind of flavor.
You're gonna need a bowl to marinate your chicken in
and so the chicken thighs... this is a little over a pound. I think I usually get packs that are a pound and a half
and it lasts me for two or three meals.
Even though it's skinless and boneless, it still has some of the fat... I still sometimes feel little chunks of bone...
I just go in and take off the excessive fat. I'll leave some fat on.
Get the gross looking stuff I want to say.
And also to flatten it out a bit so it'll cook evenly.
So that's one piece. I just like to make it clean.
So now, we're going to marinate the chicken. Soy sauce, use two tablespoons.
I usually just eye this now because I'm so used to it. I really cook this all the time.
Sake, I also put maybe a tablespoon and a half.
You can put two tablespoons if you want but a tablespoon and a half will probably be good.
And the mirin... or the aji-mirin... I will put a tablespoon.
That's it for that.
And then, I'm going to grate some ginger.
So I Iike the Asian graters... or this is from Japan... or actually the Korean store
I think I got this at the Korean store. The Japanese graters I like a lot better.
If you live near a Daiso store, I'm sure you can find one of these too.
They just come out so much better. So you'll need the ginger
and I use this plastic peeler to take the skin away. You can use a regular peeler too but I use a plastic one
because I've cut myself several times. I've also seen people use a spoon to take the skin off of ginger.
And you just grate some.
And this really depends. I would say a tablespoon. If you really like ginger maybe do two tablespoons
or tablespoon and a half.
I just eye it. I usually do probably about a tablespoon.
So that's with the ginger and the soy sauce and all those other ingredients.
So then I usually get chopsticks and I just swish it around.
You can use a fork too, of course. Or tongs.
And just let it sit for about 15-20 minutes.
Also, if you want ginger to last for a while, I usually put it in the freezer
and it lasts me probably for about a month.
Alright, so while we're waiting on the chicken to marinate, we can cut some green onions
if you would like green onions as a garnish on top.
I love green onions.
Ok, so now it's been 15 minutes marinating so I'm just going to drain the marinade here and put it in a strainer.
Just make sure you get all that excessive liquid out. Then I'm going to put it back in the bowl.
Next, I'm going to add some cornstarch to this.
Tablespoons... I'm going to say probably two tablespoons or a little more than two tablespoons.
Just mix it all up.
It looks like it's got all the cornstarch on the chicken.
And now it's time to cook the chicken!
Alright, so I got my frying pan and I usually put a tablespoon to two tablespoons of oil in here.
Just a real thin layer of oil. So then you let the oil heat up for a little bit. Maybe two to three minutes.
A couple minutes. Just stay nearby to feel it because it's not that much oil.
And now I'm just going to take the chicken and lay it in the pan.
Now if it starts going crazy and you hear lots of sizzling, take it out and start over
because that means the oil is way too hot.
So we got that in there.
And just cook each side for about three to four minutes.
It's been about three minutes and then I flip this over.
And you can see that it's a nice golden brown color which is perfect.
Cook for another 3 to 4 minutes.
I'm going to put the heat down just a tad.
Maybe to medium-low so it doesn't cook too fast and I can get the chicken fully cooked.
Ok so some of these chicken pieces should be ready because they were a little bit thinner.
You can tell by the color too.
So this one is done. Nice golden brown color. I think it looks great.
So once the chicken is done, I just put on the paper towel so it'll take out more of the oil.
After it's done and it's cooled off for about 3 or 4 minutes, then you can serve it on your plate.
And like I said, I like to put green onions on top.
And it's done.
I really love this recipe. It's super simple. It's really good. Very flavorful so I hope you like it too.
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