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Miso Chicken Karaage with Pickled Ginger
Deeply satisfying Chicken Karaage with Pickled Ginger, layered with warm, patient spice.
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Miso Katsu Curry and Nori
Our Katsu Curry leans on soy sauce and patience: built on a slow, honest base, then finished and Nori.
Ingredients
What you'll need
- 1 lb katsu curry
- 2 tsp soy sauce
- 1 medium dashi
- 1 lb mirin
- a pinch scallions
- 4 oz toasted sesame seeds
- 1/4 cup fresh ginger
- to taste a squeeze of citrus
Method
Step by step
- Bloom the whole and ground spices in hot oil until they smell toasty.
- Add the onion base and cook it down slowly until jammy and deeply colored.
- Stir in the katsu curry and liquid, then simmer gently so the flavors marry.
- Finish with cream or fresh herbs, check the seasoning, and serve with rice or bread.
Keep cooking
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Simmered Katsu Curry with Pickled Ginger
Our Katsu Curry leans on soy sauce and patience: rich without ever feeling heavy, then finished with Pickled Ginger.