A little over six months into the new apartment.
I’d bought a frying pot but deep-frying had been sitting dormant — oil disposal is such a pain. Finally tried it for the first time.
Dish: karaage (Japanese fried chicken).
Tempura oil, funnel, oil solidifier, and potato starch on hand. Rubbed chicken thigh with salt, pepper, soy sauce, and sake, and let it sit for about 10 minutes.
Then coat in potato starch and fry in 160°C oil.
This is delicious. Really, genuinely delicious.
Among everything I’ve cooked in this apartment, this might be top of the list.
Completely different from supermarket deli karaage. Fresh out of the fryer is just better — nothing else comes close.
Oil disposal is a hassle, but I can already tell this urge to fry things is going to keep coming back.