Karaage (Japanese Style Fried Chicken)

Ingredients

1 pound boneless skinless chicken thighs or breasts, trimmed of excess fat, and cut into rough 1-inch chunks
2 tablespoons soy sauce
2 cloves garlic, finely minced on microplane or pressed through garlic press
2 teaspoons grated fresh ginger
1 quart peanut oil
1/4 cup corn starch
1/4 cup all-purpose flour
salt and freshly cracked black pepper
1 scallion, sliced fine, slices stored in ice water until ready to use (optional)
1 lemon, cut into wedges

Procedure

1. Combine chicken, soy sauce, garlic, and ginger in medium bowl and toss until chicken is thoroughly coated in marinade. Cover and refrigerate at least 30 minutes, and up to 8 hours.

2. Heat vegetable oil in large Dutch oven or wok set over high heat until it reaches 350 degrees F. Meanwhile, combine corn starch and flour in medium bowl. Remove chicken pieces from marinade and toss in flour mixture until well coated. Place in strainer basket and shake to remove excess flour. Add chicken to oil. Oil temperature should drop to around 300 degrees F. Adjust burner to maintain 300 degree temperature and cook, stirring occasionally with chopsticks or wire mesh spider until chicken is cooked through and burnished golden brown, 5 to 7 minutes.

3. Drain chicken pieces on paper towel-lined plate and season immediately with salt. Serve immediately, garnished with scallion and lemon slices.

Stir-Fried Red Rice with Sliced Sirloin Steak

Ingredients

1. 1/2 cup red rice (see Note)
2. 1 cup water
3. 3 tablespoons vegetable oil
4. 2 garlic cloves, minced
5. 6 ounces thinly sliced sirloin steak
6. Salt
7. 1 large sweet onion, thinly sliced
8. 1 1/2 tablespoons minced fresh ginger
9. 4 cups thinly sliced mixed dark leafy greens such as Swiss chard, beet greens and kale (6 ounces)
10. 1 cup fresh or thawed frozen peas
11. 3 tablespoons soy sauce
12. Freshly ground white pepper
13. 1/4 cup chopped cilantro
14. Lime wedges, for serving

Directions

1. In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool.
2. In a skillet or wok, heat 1 tablespoon of the oil until shimmering. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turning once, until browned, 1 minute; transfer to a plate.
3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir-fry over high heat until wilted, about 1 minute. Stir in the rice and peas, then the soy sauce and steak and stir well. Season with salt and white pepper and transfer to a bowl. Garnish with the cilantro and serve with lime wedges.

Notes

There are many varieties of red rice; we prefer Thai red cargo, which can be found at Whole Foods

Beef Yakitori

Ingredients

1. 3/4 pound lean sirloin, cut into 1-inch pieces
2. 6 ounces cremini mushrooms, halved
3. 6 scallions, cut into 1-inch lengths
4. 1/4 cup canola oil
5. Salt
6. 2 tablespoons light brown sugar
7. 2 tablespoons low-sodium soy sauce
8. 1 tablespoon miso paste
9. 1 teaspoon toasted sesame oil
10. Sesame seeds, for garnish

Directions

1. Light a grill or preheat a grill pan. In a bowl, toss the sirloin, mushrooms and scallions with the canola oil and season with salt. Thread the meat and vegetables onto 8 skewers.
2. In a bowl, combine the brown sugar with the soy sauce, miso paste and sesame oil. Grill the skewers over high heat, turning, until the meat is nearly cooked, about 2 minutes. Brush the skewers with the glaze and grill until they are lightly charred and cooked through, 2 to 3 minutes longer. Transfer the yakitori to plates, sprinkle with the sesame seeds and serve.

Pork Tonkatsu

Ingredients

• 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
• salt and freshly ground black pepper
• Flour for dredging
• 2 eggs, lightly beaten
• 2 cups panko
• Veg oil for pan frying
• Shredded Napa cabbage, for serving
• Lemon wedges, for garnish
• Tonkatsu sauce, for dipping

Directions

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.

Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.

Soy-Marsala Dipping Sauce

1/4 cup soy sauce
1/4 cup Marsala wine
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon mirin (sweet Japanese cooking wine) or sweet wine
2 teaspoons cornstarch

Bring the soy sauce, Marsala, sugar, rice vinegar, and mirin to a boil in a small saucepan. Simmer 3 minutes.

Combine the cornstarch with 2 tablespoons of cold water to form a slurry. Thicken the sauce by stirring in the cornstarch slurry, bit by bit, until the sauce has a smooth consistency and coats the back of a spoon.