/ck/ - Food & Cooking

[Anonymous No.13891901]

The Kara-age doesn't look at all crispy and the sauce probably made whatever crunch (and my excitement) disappear. A delicate crisp exterior accented with pearl white potato starch flakes completely encrusts golden chicken crackling which shatters and gives way to garlicky, marinaded, coin purse-sized piece of chicken thigh oozing with juicy chicken essence dripping onto a bed of steaming short grain rice and an occasional dip into a dish with Japanese mayo topped with chili power/roast black sesame seed is how I remember Karaage in the working class Shimbashi diners (where you buy a meal ticket from a vending machine near the entry door). As you enter all your senses are engulfed and you realize you have a lot in common with Pavlov's dog - tastebuds are suddenly electrified, while your stomach prepares for the holy grail of fried chicken. The five piece meal (about the size of a professional NBA athlete's palm) leans against a towering mound of ice cold, thinly shredded cabbage (don't forget to splash on tart sesame dressing) Simple and highly satisfying, especially with an appropriate karaage chaser - 1 liter Asahi Super Dry and a frosty glass cup.

[Anonymous No.13891924]

life is about surrendering your sense of self and boundaries to chaos

[Anonymous No.13891940]

>>13891901
There is nothing wrong with fried chicken but Asians don’t have the spice set to do it properly. Nashville hot chicken is the true chicken and any other way of cooking fried chicken is wrong.

Japanese should stick to seafood and very expensive beef.