Nutmeg? That’s interesting and a little off putting.
Shiran31
The recipe I usually use is mostly identical, but I would add grated ginger and white pepper. Never used nutmeg
acaiblueberry
Deep fry in oil 160-170c for 3-4 min or till lightly brown, take out and leave for 4-5 min, then refry them in 180-190c for 1-2 min or till golden brown. You’ll get karaage that’s soft and juicy inside and crispy outside.
Iadoredogs
I read some Japanese articles on using nutmeg in garaage and it seems that the reason the Japanese people do so is because they consider meat has a gaminess that some spices can mask. It’s for the same reason garlic and ginger are often used in meat dishes.
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Nutmeg? That’s interesting and a little off putting.
The recipe I usually use is mostly identical, but I would add grated ginger and white pepper. Never used nutmeg
Deep fry in oil 160-170c for 3-4 min or till lightly brown, take out and leave for 4-5 min, then refry them in 180-190c for 1-2 min or till golden brown. You’ll get karaage that’s soft and juicy inside and crispy outside.
I read some Japanese articles on using nutmeg in garaage and it seems that the reason the Japanese people do so is because they consider meat has a gaminess that some spices can mask. It’s for the same reason garlic and ginger are often used in meat dishes.
Would this work in the airfryer?👀