OKU KARAAGE

INGREDIENTS

Karaage Sauce

• 10kg chicken wings

• 2kg leeks

• 600g whole garlic

• 200g konbu

• 20g whole black pepper • 60g dried shitake

• 4.4kg Yamasa soy

• 1.6kg mirin

• 200g sake

• 3kg palm sugar

• 500g glucose syrup

Karaage Batter

• 210g flour

• 60g katakuriko

• 12g baking powder • 12g squid ink

• 400g water

OKU Karaage

• 40g chicken thighs • 10g Yamasa soy • 20g karaage batter • 40g balsamic teriyaki • 1g lime zest

• 3g ichimi powder

METHOD

Karaage sauce base

1. Slow roast chicken wings for 1 hour 30

minutes at 180C, then set aside.

2. Slow roast garlic and leeks for 40 minutes. 3. Heat a large pot, then add roasted chicken wings, mirin and sake. Cook until the liquid has thickened.

4. Add palm sugar and glucose syrup, then

caramelize.

5. Add Yamasa soy, konbu, pepper, shitake, chicken wings, garlic and leeks. Cook over medium heat for 1 hour 20 minutes, stirring constantly to prevent burning. 6. Strain. Leave to cool, then store in the refrigerator overnight. Remove excess fat the next day.

Balsamic teriyaki

1. In a bowl, mix balsamic vinegar and

mayonnaise with karaage sauce base, grated garlic and lime juice. Mix well, pack into vacuum pack and reserve in the chiller.

Karaage batter

1. In a bowl, mix flour, katakuriko and

baking powder well, then set aside.

2. Add squid ink mixed with water into flour mixture. Mix then set aside with ice bowl underneath to keep cool.

OKU Karaage

1. Clean the chicken thighs, remove skin

and cut into 10g pieces.

2. Marinate chicken in Yamasa soy sauce for

about 2 minutes, then strain.

3. Heat fryer to 185C. Fill a syringe with

balsamic teriyaki.

4. Coat chicken in karaage batter, then cook

for 4 and ½ minutes.

5. Remove chicken, transfer to a tray lined with a paper sheet and inject with balsamic teriyaki.

6. Grate lime zest and sprinkle it and ichimi

powder over chicken and plate nicely.