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  • 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.

  • So I hope you liked this video. If you did, please give it a thumbs up

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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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更健康的日本辰田時代雞肉食譜--超級簡單! (Healthier Japanese Chicken Tatsuta Age Recipe - Super Easy!)

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    Summer 發佈於 2021 年 01 月 14 日
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