The easy does it home dish of chef Iwan Driessen (from restaurants Lille and Scheepskameel)
In case you missed it: Bart Stays Inside! You too. But that doesn't mean we don't miss our favorite restaurants. Of course we can have goodies delivered to your home - and we do that, but sometimes even working with your favorite chef in mind, as if he is standing next to you, is secretly a lot of fun. Chef has created especially for us Iwan Driessen from restaurant Lille and the Scheepskameel are favorites easy-does-it home recipe written down. His wife is Japanese and after cooking Japanese professionally for five years, his love for Japanese cuisine is great. And so you guessed it: Iwan has a real Japanese dish for us Chicken kara age up your sleeve.
Chicken kara age or Japanese fried chicken. The recipe that Iwan loves to cook for his staff as staff food. But when we can all be together again, he will make it for his mother again.
What you need: (for 2 x 4 people because it's useful to freeze half or to thread skewers and BBQ a day later)
- 1 kg deboned chicken leg (it is best to use chicken leg with skin, it can also be thigh meat or fillet, but deboned leg remains the juiciest)
- 45 grams ginger, peel and finely grate
- 3-5 cloves of garlic finely grated
- 75 grams of sake (this is not actually a possible substitute)
- 50 grams of shoyu
- 2 pinch of salt (5 grams)
- Optionally, 1 teaspoon toasted sesame oil
- Cornflour
- Marinate the chicken with the above ingredients for at least two hours.
- Dip the chicken in the cornstarch and fry immediately (+/- 3 minutes)
- Serve it with lemon and tonkatsu sauce
Iwan prefers this as a side dish oxheart cabbage immediately Japanese salad dressing at.
What you need for this:
- Oxheart cabbage
- 400 grams of radish in cubes
- 1 garlic clove
- 12 grams of salt
- 150 grams of rice vinegar (or plain white)
- 700 grams of mayonnaise
- 1 teaspoon toasted sesame oil
Preparation method:
- Slice the cabbage very thinly on the Japanese mandolin and place it in cold water for ½ hour.
- Then grind the radish cubes, garlic, salt, rice vinegar and mayonnaise in the food processor or with a hand blender and mix it with the sunflower oil.
It may seem like a lot, but it has a long shelf life and can be used in many ways!
