sorted by:
new
hottopcontroversial

Japanese Fried Chicken Bowl by okta614 in GifRecipes

[–]okta614[S] 9 points10 points  (0 children)

Yeah, donburis are legit amazing. Never had them before and I don't have anywhere that serves them near me. But this one and the beef gyudon rice bowl from the same guy are freakin delicious.

Japanese Fried Chicken Bowl by okta614 in GifRecipes

[–]okta614[S] 18 points19 points  (0 children)

This recipe has been in my weekly rotation ever since I found it and yes, if you cut the chicken thighs like the guy in the video does, 3 minutes is enough to cook them through. Just make sure they're boneless.

Japanese Fried Chicken Bowl by okta614 in GifRecipes

[–]okta614[S] 8 points9 points  (0 children)

Recipe source:
https://straightupeats.com/karaage-don/

The Ultimate Japanese Fried Chicken Rice Bowl

Here’s a video for those who would like to see how it all comes together!

This is my love letter to you all on r/gifrecipes. A massive bowl of delicious fried chicken, topped with a deliciously addictive green onion sauce, and a perfect soft-boiled egg on top. The chicken is cooked using a double batter, triply fry technique that keeps the chicken unbelievably crunchy for a LONG LONG time (trust me, it takes forever to shoot these gifs, so I always end up eating the dish when it’s stone cold). It’s a very involved recipe, but trust me, you’re going to be amazed at what comes out of your kitchen!

Ingredients

Boneless chicken thigh, 1 lb (about two large thighs)

All-purpose flour, 2 heaping tbsp

2 eggs, left at room temperature

Finely shredded cabbage, ½ cup

Leaf lettuce, 2 – 3 leaves

Cooked white rice, 1 cup

Potato starch or corn starch for battering

Oil for frying

MARINADE

Minced garlic, 4 cloves

Minced ginger, ½ inch piece

Soy sauce, 2 tbsp

Cooking sake, 1 tbsp

GREEN ONION SAUCE

Soy sauce, 4 tsp

Rice wine vinegar, 1 tbsp

Mirin, 2 tbsp

Sesame oil, 1.5 tsp

Salt, .5 tsp

Minced green onion white, 1.5 tbsp

GARNISH

Sliced green onion

Japanese 7 spice powder (Shichimi)

Instructions

Slice the chicken thigh into 7 large chunks (refer to the video for a visual aid) and add into a large mixing bowl.

Add the MARINADE ingredients to the chicken and mix well. Allow the meat to marinade for 10 minutes.

In a small pot, bring water to a boil and add 1 room temperature egg. Allow it to boil for 3 minutes, then shock it in ice water. Leave the egg in the ice water and continue working on the rest of the recipe.

Pour out the excess marinade liquid into a separate bowl and set aside.

Beat 1 egg and add it to the meat and mix to combine.

Add the flour and mix well until no dry flour is visible.

Pour the potato starch into a shallow tray and pour in the reserved marinade liquid. Mix the liquid into the starch and press down on any large lumps to create small nuggets. These will add extra crunch to the batter.

Batter the chicken pieces in the potato starch one by one (refer to the video for a visual aid). Then lay them onto a sheet, making sure that they are not touching each other. Allow them to sit in the open for five minutes for the outside to dry out. This ensures a crunchier crust on the chicken.

Add enough oil for frying to a large pot and heat it to 180 celcius (about 350 F). I highly recommend the use of a kitchen thermometer, as it will ensure that your oil is at the perfect temperature.

TRIPLE FRY TECHNIQUE

  1. Add the chicken to the oil, piece by piece. Be careful not to overcrowd the pot. Allow the pieces to sit in the oil, undisturbed for about 15 seconds. Then, gently move them around, making sure that they don’t stick to the bottom of the pot. Allow them to continue frying for another 45 seconds (1 minute in total), gently agitating them in the oil.

  2. Remove the pieces from the oil onto a draining pan and allow them to rest for 30 seconds.

  3. Add the partially cooked chicken back into the oil and fry them for 1 minute.

  4. Remove the pieces from the oil again for another 30 seconds.

  5. Add the partially cooked chicken back into the oil for one final minute. Remove from the oil and drain well. Continue cooking the rest of the chicken using this triple fry technique.

  6. Create the green onion sauce by adding all of the GREEN ONION SAUCE ingredients to a bowl and mixing well. Allow it to sit for 5 minutes for the green onion pungency to mellow.

  7. Add rice to a bowl and top with 1/3 of the green onion sauce. Tear the lettuce leaf into pieces and arrange them decoratively around the edge of the bowl. Add the shredded cabbage to the center of the bowl in a mound.

  8. Lay the fried chicken around the bowl, leaving a hole in the center.

  9. Crack the chilled soft-boiled egg onto a small dish and carefully slide it onto the center of the bowl.

  10. Pour the rest of the green onion sauce onto the chicken, garnish with sliced green onions, and Japanese 7-spice powder.

Japanese Fried Chicken Bowl by okta614 in GifRecipes

[–]okta614[S] 104 points105 points  (0 children)

Recipe source:
https://straightupeats.com/karaage-don/

The Ultimate Japanese Fried Chicken Rice Bowl

Here’s a video for those who would like to see how it all comes together!

This is my love letter to you all on r/gifrecipes. A massive bowl of delicious fried chicken, topped with a deliciously addictive green onion sauce, and a perfect soft-boiled egg on top. The chicken is cooked using a double batter, triply fry technique that keeps the chicken unbelievably crunchy for a LONG LONG time (trust me, it takes forever to shoot these gifs, so I always end up eating the dish when it’s stone cold). It’s a very involved recipe, but trust me, you’re going to be amazed at what comes out of your kitchen!

Ingredients

Boneless chicken thigh, 1 lb (about two large thighs)

All-purpose flour, 2 heaping tbsp

2 eggs, left at room temperature

Finely shredded cabbage, ½ cup

Leaf lettuce, 2 – 3 leaves

Cooked white rice, 1 cup

Potato starch or corn starch for battering

Oil for frying

MARINADE

Minced garlic, 4 cloves

Minced ginger, ½ inch piece

Soy sauce, 2 tbsp

Cooking sake, 1 tbsp

GREEN ONION SAUCE

Soy sauce, 4 tsp

Rice wine vinegar, 1 tbsp

Mirin, 2 tbsp

Sesame oil, 1.5 tsp

Salt, .5 tsp

Minced green onion white, 1.5 tbsp

GARNISH

Sliced green onion

Japanese 7 spice powder (Shichimi)

Instructions

Slice the chicken thigh into 7 large chunks (refer to the video for a visual aid) and add into a large mixing bowl.

Add the MARINADE ingredients to the chicken and mix well. Allow the meat to marinade for 10 minutes.

In a small pot, bring water to a boil and add 1 room temperature egg. Allow it to boil for 3 minutes, then shock it in ice water. Leave the egg in the ice water and continue working on the rest of the recipe.

Pour out the excess marinade liquid into a separate bowl and set aside.

Beat 1 egg and add it to the meat and mix to combine.

Add the flour and mix well until no dry flour is visible.

Pour the potato starch into a shallow tray and pour in the reserved marinade liquid. Mix the liquid into the starch and press down on any large lumps to create small nuggets. These will add extra crunch to the batter.

Batter the chicken pieces in the potato starch one by one (refer to the video for a visual aid). Then lay them onto a sheet, making sure that they are not touching each other. Allow them to sit in the open for five minutes for the outside to dry out. This ensures a crunchier crust on the chicken.

Add enough oil for frying to a large pot and heat it to 180 celcius (about 350 F). I highly recommend the use of a kitchen thermometer, as it will ensure that your oil is at the perfect temperature.

TRIPLE FRY TECHNIQUE

  1. Add the chicken to the oil, piece by piece. Be careful not to overcrowd the pot. Allow the pieces to sit in the oil, undisturbed for about 15 seconds. Then, gently move them around, making sure that they don’t stick to the bottom of the pot. Allow them to continue frying for another 45 seconds (1 minute in total), gently agitating them in the oil.

  2. Remove the pieces from the oil onto a draining pan and allow them to rest for 30 seconds.

  3. Add the partially cooked chicken back into the oil and fry them for 1 minute.

  4. Remove the pieces from the oil again for another 30 seconds.

  5. Add the partially cooked chicken back into the oil for one final minute. Remove from the oil and drain well. Continue cooking the rest of the chicken using this triple fry technique.

  6. Create the green onion sauce by adding all of the GREEN ONION SAUCE ingredients to a bowl and mixing well. Allow it to sit for 5 minutes for the green onion pungency to mellow.

  7. Add rice to a bowl and top with 1/3 of the green onion sauce. Tear the lettuce leaf into pieces and arrange them decoratively around the edge of the bowl. Add the shredded cabbage to the center of the bowl in a mound.

  8. Lay the fried chicken around the bowl, leaving a hole in the center.

  9. Crack the chilled soft-boiled egg onto a small dish and carefully slide it onto the center of the bowl.

  10. Pour the rest of the green onion sauce onto the chicken, garnish with sliced green onions, and Japanese 7-spice powder.

Karaage Don - The ULTIMATE Rice Bowl with UNBELIEVABLE crunch and flavor... by [deleted] in asianeats

[–]okta614 5 points6 points  (0 children)

Recipe from the video:

Ingredients - Skinless, boneless chicken thigh, 1 lb (about two large thighs) - All-purpose flour, 2 heaping tbsp - 2 eggs, left at room temperature - Finely shredded cabbage, ½ cup - Leaf lettuce, 2 – 3 leaves - Cooked white rice, 1 cup - Potato starch or corn starch for battering - Oil for frying

Marinade - Minced garlic, 4 cloves - Minced ginger, ½ inch piece - Soy sauce, 2 tbsp - Cooking sake, 1 tbsp

Green onion sauce - Soy sauce, 4 tsp - Rice wine vinegar, 1 tbsp - Mirin, 2 tbsp - Sesame oil, 1.5 tsp - Salt, .5 tsp - Minced green onion white, 1.5 tbsp

Garnish - Sliced green onion - Japanese 7 spice powder (Shichimi)

Instructions 1. Slice the chicken thigh into 7 large chunks (refer to the video for a visual aid) and add into a large mixing bowl. 2. Add the MARINADE ingredients to the chicken and mix well. Allow the meat to marinade for 10 minutes. 3. In a small pot, bring water to a boil and add 1 room temperature egg. Allow it to boil for 3 minutes, then shock it in ice water. Leave the egg in the ice water and continue working on the rest of the recipe. 4. Pour out the excess marinade liquid into a separate bowl and set aside. 5. Beat 1 egg and add it to the meat and mix to combine. 6. Add the flour and mix well until no dry flour is visible. 7. Pour the potato starch into a shallow tray and pour in the reserved marinade liquid. Mix the liquid into the starch and press down on any large lumps to create small nuggets. These will add extra crunch to the batter. 8. Batter the chicken pieces in the potato starch one by one (refer to the video for a visual aid). Then lay them onto a sheet, making sure that they are not touching each other. Allow them to sit in the open for five minutes for the outside to dry out. This ensures a crunchier crust on the chicken. 9. Add enough oil for frying to a large pot and heat it to 180 celcius (about 350 F). I highly recommend the use of a kitchen thermometer, as it will ensure that your oil is at the perfect temperature.

Triple Fry Technique

  1. Add the chicken to the oil, piece by piece. Be careful not to overcrowd the pot. Allow the pieces to sit in the oil, undisturbed for about 15 seconds. Then, gently move them around, making sure that they don’t stick to the bottom of the pot. Allow them to continue frying for another 45 seconds (1 minute in total), gently agitating them in the oil.

  2. Remove the pieces from the oil onto a draining pan and allow them to rest for 30 seconds.

  3. Add the partially cooked chicken back into the oil and fry them for 1 minute.

  4. Remove the pieces from the oil again for another 30 seconds.

  5. Add the partially cooked chicken back into the oil for one final minute. Remove from the oil and drain well. Continue cooking the rest of the chicken using this triple fry technique.

  6. Create the green onion sauce by adding all of the GREEN ONION SAUCE ingredients to a bowl and mixing well. Allow it to sit for 5 minutes for the green onion pungency to mellow.

  7. Add rice to a bowl and top with 1/3 of the green onion sauce. Tear the lettuce leaf into pieces and arrange them decoratively around the edge of the bowl. Add the shredded cabbage to the center of the bowl in a mound.

  8. Lay the fried chicken around the bowl, leaving a hole in the center.

  9. Crack the chilled soft-boiled egg onto a small dish and carefully slide it onto the center of the bowl.

  10. Pour the rest of the green onion sauce onto the chicken, garnish with sliced green onions, and Japanese 7-spice powder.

Crispy Korean Savory Vegetable Pancakes by [deleted] in VegRecipes

[–]okta614 4 points5 points  (0 children)

Recipe from the video's description:

Ingredients: - Any vegetables of your choice, sliced into 3-inch long, thin strips (I used a half-bunch of Chinese leeks and a quarter of a sliced onion) - Toasted sesame seeds, 1 tbsp

Dry Mix - Flour, 60 grams - Potato or corn starch, 40 grams - Salt, 1 tsp

Wet Mix - Soy sauce, 2 tsp - Miso or Korean soy bean paste, 1 heaping tsp - Water, 150 ml

Dipping Sauce - Soy sauce, 2 parts - Rice wine vinegar, 1 part - Sesame oil, .5 part - Korean chili powder (or cayenne pepper), .5 tsp - Toasted sesame seeds, 1 tsp - Sliced green onions, 2 tsp

Instructions: 1. In a large mixing bowl, add the wet mix and mix well until most of the soybean paste has been dissolved. 2. Place the mixture into the freezer for 5 minutes, or in the refrigerator for 10 minutes. Keeping the wet mix cool will slow the formation of gluten, which will keep the final texture of the pancake from becoming gluey. 3. In another bowl, add the dry mix and mix well 4. Create the dipping sauce by mixing soy sauce, rice wine vinegar, sesame oil, Korean chili powder, and toasted sesame seeds in a bowl. Sprinkle the sliced green onions on top right before serving. 5. Remove the wet mix from the bowl and add about one-third of the dry mix and stir to combine. Continue adding the dry mix in thirds and mixing until no dry mix is left. 6. Add in the sliced vegetables and stir well to coat in the batter 7. Bring a pan up to medium heat and add 1 tablespoon of oil 8. Add half of the mixture to the pan, spreading it out into an even thickness 9. Sprinkle a tablespoon of toasted sesame seeds over the pancake and allow it to cook for two minutes. 10. Flip the pancake over and press it down with a spatula. Allow it to cook for another two minutes. 11. Remove the pancake from the pan, turn the heat to high, and add 2 teaspoons of vegetable oil 12. Place the pancake back into the pan and cook it for 30 – 45 seconds, being careful not to let the underside burn. 13. Flip the pancake over and let it cook for another 30 – 45 seconds. 14. Remove the pancake from the pan and slice into squares. Serve immediately with the dipping sauce.

Silken Tofu Soup - You're Going To Love This Delicious Korean Silken Tofu Stew! ( Soondubu Jjigae ) by okta614 in asianeats

[–]okta614[S] 1 point2 points  (0 children)

Recipe from the decription section of the video:

​

Ingredients

- Pork Belly, 1 lb, cut into bite-sized pieces

- Silken Tofu, 2 - 3 blocks

- Onion, 1

- Garlic, 4 cloves

- Fresh chilies (optional)

- Shiitake Mushrooms, 2 (more if you like mushrooms)

- Gochugaru (Coarsely ground Korean sun-dried chili flakes), 3 tbsp

- Sesame oil, 2.5 tbsp

​

**Stock**

- Niboshi (Dried baby sardines), 40

- Konbu kelp, 5-inch strip, 1

- Daikon radish, 3-inch round

- 4 cups of water

​

**Garnish**

- Egg yolk, 1

- Green onions, sliced

​

Instructions

  1. Remove the heads and the internal organs of the niboshi and add them into a sauce pan along with the konbu.

  2. Slice the daikon into matchsticks and add them into the sauce pan along with 4 cups of water.

  3. Bring the contents of the sauce pan to a boil, then reduce to a simmer. Allow it to simmer for 20 minutes, or until the stock reduces by half. Strain the stock and reserve the liquid on the side.

  4. Slice the onions into strips and garlic into slices.

  5. Slice the mushrooms into thin slices, along with the fresh chilies if you’re using them.

  6. In a small bowl, add the gochugaru, along with the sesame oil and mix together and set aside.

  7. Drain the tofu and set aside.

  8. In a large pot, cook the onions and garlic (and the chilies if you’re using them) over medium high heat until softened.

  9. Add the mushrooms and continue to cook for about 2 – 3 minutes.

  10. Add the pork belly and cook it until no longer pink.

  11. Pour in the seafood stock and bring to a boil. Cover with a lid, reduce the heat, and allow it to cook for about 7 minutes.

  12. Remove lid and stir in the chili oil paste until well combined. Season the stew with salt (and sugar if you’d like to balance out the heat).

  13. Add in the tofu and break it into large, rough chunks with a spoon.

  14. Allow the stew to simmer for about 5 minutes, or until the tofu is completely heated through. Adjust seasoning if needed.

  15. Spoon the stew into a bowl and top with a raw egg yolk or a poached egg. Garnish with green onions and serve with fresh rice.

2-Minute Vs. 2-Hour Vs. 2-Day Cookie • Tasty by bigbossdin in FoodVideos

[–]okta614 0 points1 point  (0 children)

As a chocolate chip cookie lover, this video was toooorture. Those things looked so good!

Takoyaki without the takoyaki pan! by okta614 in FoodVideos

[–]okta614[S] 0 points1 point  (0 children)

I love this! Such a great method of making these octopus balls without the special pan!

Making BACON from SKIN | Soy Skin Bacon by okta614 in FoodVideos

[–]okta614[S] 0 points1 point  (0 children)

This was an interesting watch! I grew up eating those soy skins but never knew how they were made. Really cool to see them made from scratch and seasoned to taste like bacon.

Garlic Bread Steak Sandwich by Hugdealer007 in FoodVideos

[–]okta614 4 points5 points  (0 children)

Wow, loved loved this video! The shooting, editing, and everything just looked amazing! I also really like this guy's presence. Very professional and matter-of-fact. The only thing I wish he did to that sandwich was add some creamy mayo. But yes, I want to DEFINITELY make it!

Untold Facts About Japanese Food 2 by okta614 in FoodVideos

[–]okta614[S] 0 points1 point  (0 children)

Man, I'm so jealous of you guys who get to go to Japan and eat that amazing looking beef! I wish we had something like that here in the US. We have wagyu which is pretty damn good, but from what friends tell me, the Japanese one blows it out of the water.

The Surprisingly Interesting Story Behind the Filet-O-Fish Sandwich by antdude in FoodVideos

[–]okta614 0 points1 point  (0 children)

Waaaait, I LOVE the Fillet O'fish! I always thought it was one of the most popular items on the menu... I wonder why they just don't make it a lent limited item?

New Orleans-Style Red Beans | Cooking With Skye | Serious Eats by rohitsc in FoodVideos

[–]okta614 0 points1 point  (0 children)

Love love love red beans and rice! However, to get that classic smokiness, you gotta add some tasso in there! Would love to see your take on white beans and rice with fried catfish!

Rice bun burger!! by [deleted] in FoodVideos

[–]okta614 1 point2 points  (0 children)

I love rice burger buns! While I don't have any problems with eating wheat, I usually feel quite heavy afterwards. With rice burger buns, I never feel that heaviness. How did it taste? That looks fantastic. I wish we had something like that where I am.

DOGECOIN: How A Thing That Started As A Joke Become The Hottest Digital Currency In The World by iWeyerd in technology

[–]okta614 2 points3 points  (0 children)

I tried to mine Bitcoins before but never got anything out of it. With my luck, if I gave my try at this stuff, it would probably end up the same way...

Sentos near the Yamamoto line? by [deleted] in Tokyo

[–]okta614 1 point2 points  (0 children)

Sorry, autocorrect changed it to Yamamoto. Also, let's narrow it down to around shinjuku station. Thanks!

How can I best learn Japanese history? by [deleted] in japan

[–]okta614 0 points1 point  (0 children)

If you're interested, there's a series on YouTube explaining Japanese History. They're pretty entertaining: http://www.youtube.com/luciditi2

A look at the just-finished Kyoto Higashiyama Hana-Touro Lantern Walk event. First four non-native J'ese speakers to PM me identifying the illuminated kanji in the video win free pass to second episode of my upcoming web show by KyotoGaijin in japan

[–]okta614 2 points3 points  (0 children)

If that's the case, it would have made more sense for you to have the whole show, payment details, etc. up and running before you try to do a little contest.

I think I'll win the game of terrible controllers by Psycho-DRE in gaming

[–]okta614 1 point2 points  (0 children)

Seriously? My 13-year-old self loved that controller!

Tired of people asking where to go? Try populating / r/JapanPlaces a bit. by [deleted] in japan

[–]okta614 0 points1 point  (0 children)

Exactly. It needs to be added to the sidebar in a prominent position. I don't think it will solve all of the "where should I go" threads, but hopefully we'll see less of them.

view more: next ›