When I first had Japanese food MANY years back I really hated it. My dad had taken the family to some restaurant in Hurlingham to welcome my aunt Ciru back home. All I remember from that night is how me and the toilet bowl were best friends for the night. I cud not stand the food especially the thought of having raw food. Years later I was introduced to more “African” friendly dishes (read fully cooked) I was introduced to sushi rolls with cooked fillings and also to Karage and some saucy chicken wings whose names I do not remember, from there at least I have been able to move to the more experimental foods.
Anyway as I had posted last week I asked my Japanese colleague Tomoko to teach me and my gals a few Japanese dishes and in addition to Teriyaki Chicken she also taught us this dish that Liz kept calling Karanga (dry fried meat in Swahili). It was really good. We ate it with just a bit of mayonnaise and rice and it was really good. Hope you like it too. HAPPY COOKING!!
2 chicken fillets (butterflied)
· 1 egg
· 2 tablespoons Sake ( you can use sherry if you do not have, but you can buy from Health You stores)
· 1 ½ tablespoons soy sauce (Tomoko swears by Kikkoman brand)
· 1 teaspoon of sesame oil ( if you do not have regular oil will do)
· 1 teaspoon garlic
· 1 teaspoon ginger
· 1 ½ tablespoon of corn/potato starch (if you do not have replace with corn flour or regular flour)
· 1 tablespoon of all-purpose flour
· Oil for frying
- See more at: http://africankaya.com/karage-chicken-when-i-first-had-japanese-food/#sthash.LnjBrlxF.dpuf