Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The sixth course is a fried dish ... Mash the potatoes. Add salt and potato starch and form into a ball ...
Crispy and crunchy, it's hard to beat a piece of fried chicken when it's made correctly. However, between the correct breading, hot oil temperature, and sufficient cooking time, it can be a feat ...
If the Tokyo Olympics has you craving Japanese food, from sushi and rice balls to ramen and fried chicken ... It has a much higher starch content than long-grains like basmati and jasmine rice ...
This Japanese burger is filled ... Place the pan-fried buns on a clean, dry tray. Sprinkle the cornstarch over the chicken thighs and marinade and mix well. Pour oil to the depth of about ...
Sprinkle the cornstarch over the chicken and mix thoroughly. Fry the chicken a few pieces at a time; do not crowd the pan. Drain on paper towels and cool completely before packing into a bento box.
Does your homemade fried rice ... sense to add cornstarch to rice to elicit a crispy texture (after all, it's often employed as a coating to make chicken, tofu, and potatoes develop an extra ...