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