User
What is liver karaage?
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“Liver karaage” is a Japanese dish, and is a popular side dish served mainly at izakayas and restaurants.
“Liver” means “liver” in Japanese, and chicken liver is commonly used. On the other hand, Karaage'' is an abbreviation ofKaraage” and is sometimes written as “Karaage” in English. Karaage is a Japanese style of cooking in which ingredients are coated with a batter such as wheat flour or potato starch and fried.
Liver karaage is made by cutting chicken liver into bite-sized pieces, dipping them in batter, and deep-frying them. The batter is crispy and the liver inside is juicy and flavorful. It is loved by many people because it has a fragrant taste and goes well with beer and sake.
Karaage liver is a dish that is enjoyed as a side dish (fish) in Japanese izakaya culture, and is loved as a companion when drinking alcohol.
User
Which region of Japan is the food from?
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“Karaage liver” is a dish that can be found all over Japan, and is also widely served in different regions. It is a common snack found on the menus of izakayas and restaurants in many parts of Japan.
However, depending on the region, there may be unique variations that make use of local specialties and ingredients. For example, you might use local liver, or add your own seasonings.
In general, Japanese cuisine has various characteristics depending on the region, and various dishes are enjoyed according to the season and climate. Therefore, although there may be subtle differences depending on the region, “liver karaage” is widely loved as a popular dish nationwide.
User
Please give me some recipes.
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Of course, below are some basic recipes for liver karaage. There are many variations of the recipe, so feel free to tweak it to your liking.
Basic liver karaage
material:
Chicken liver: 200g
Soy sauce: 2-3 tablespoons
Garlic (grated): 1 clove
Ginger (grated): 1 piece
Sake: 2 tablespoons
salt: a little
Pepper: a little
Flour: Appropriate amount
frying oil
procedure:
Cut the chicken liver into bite-sized pieces and place in a bowl.
Add soy sauce, garlic, ginger, sake, salt and pepper to a bowl and mix well. Marinate the liver well. Leave for 30 minutes to 1 hour for the flavor to fully infuse.
After marinating the liver, cut off excess seasoning.
Dust the liver with flour. Lightly brush off excess flour.
Heat the frying oil in a pan and heat it to about 180 degrees.
Put the liver into the frying oil and fry until crisp (about 2-3 minutes).
Drain off the oil with kitchen paper, etc., and you’re done.
Special liver karaage
You can use the basic recipe above with additional ingredients for a more signature flavor, such as:
Five-spice powder: a little
Red pepper (dried or hawk’s claw): add as desired
Sesame oil: 1-2 tablespoons
green onion (chopped): used for topping
Adding five-spice powder when marinating the liver will make it more fragrant. You can add more spiciness by adding red chili peppers. Sprinkle sesame oil after frying for a richer flavor. Topping with green onions at the end makes it even more colorful.
All recipes can be arranged with your favorite seasonings and spices, so please enjoy your own style of liver karaage.