‘Kara-age’ (kah-rah-ah-ge) is a Japanese cooking technique to cook meat and fish. The most popular one is ‘Kara-age’ Chicken. Today I cooked a head of Broccoli in the same way. It is not the healthiest method to cook Broccoli, but it is yummy. It would be great for drinking, particularly with chilled Beer.
2 to 4 Servings
1 head Broccoli *cut into bite-size florets
1 clove Garlic *grated
1 small piece Ginger *grated
1 tablespoon Soy Sauce
1 tablespoon Mirin OR Sake (Rice Wine)
1 pinch Salt
1 Egg *whisked
2 tablespoons Plain Flour
2 tablespoons Potato Starch OR Corn Starch
Oil for frying
Ground Chilli OR Shichimi (Japanese Chilli Spice Mix)
- Combine Garlic, Ginger, Soy Sauce, Sake (OR Mirin) and Salt in a mixing bowl. Add Broccoli florets, and mix to combine.
- Add Egg and Flours, and mix well to coat each Broccoli piece with the batter.
- Fry Broccoli pieces in relatively hot oil in batches. When nicely browned, transfer to a wire rack to remove excess oil. *Note: DO NOT cook for too long. Broccoli should retain crunchiness.
- Sprinkle with some Ground Chilli OR Shichimi (Japanese Chilli Spice Mix), and some extra Salt if required, and enjoy.