This is a winner from Food & Wine magazine. I made it without the pickle juice, and it still tasted great! Please note that this needs at least 24 hours of prep time, as the tofu needs to be frozen for at least 12 hours before cooking, followed by a 12-hour thaw in the refrigerator….
Hawaiian-style Fried Chicken
I’ll throw out a blanket statement to which you can react: Japanese cuisine offers some of the best deep-fried foods the culinary world has to offer. Just think of the deliciousness of fried onigiri, katsudon, tori-no-kara-age, agedashi-dofu, tempura. The list goes on. While this recipe is not strictly Japanese, it is very closely based on…
Tsukune
Tsukune is a traditional chicken snack or street food. And it tastes great! I’ve had it in Japan several times, and it’s almost as good as yakitori (though I guess you could consider this a cousin to yakitori). The key to this tasting so great is the tare (tar-ay), or sauce, that’s brushed over the…
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