How to Make Karaage and Chilled Soba Noodle Salad
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Host Bridget Lancaster fries up a batch of Karaage (Japanese Fried Chicken Thighs), ingredient expert Jack Bishop discusses soba noodles, and gadget critic …
Bridget, I do not understand the need to add salt to a mixture with several tablespoons of soy sauce. Can't you just fine tune the amount of soy, or is there something else going on that I'm missing?
The noodle dish looks like it would be good – if heated properly. I have never understood cold noodles. They are such a gross texture. 😎
"I'd wear a radish-colored shirt if I could find one." Hahaha!!😂
Tempted to try the kara'age chicken. I'm usually leery of trying Japanese food but that just might be to my taste.
Can’t wait to try this. I always trust anything from America’s test kitchen
Golden ratio is 2 soy : 1 sake: 1 mirin.
And don't add sugar
there's no need to peel the ginger if you're grating it. the peel makes it easier to hold onto, also.
I suppose you can substitute tofu for the chicken.
Tiny whisk you duplicitous harlot! Babish would have words with you!
Looks perfectly amazing and I love your style.. Ur ike I'll bring out a fork and knife forget it I love it !!! I love that, everyone should want2 pick it up.. and chicken with a fork and a knife not me I'm picking it up God bless you sweetie this is a great recipe loving it…Like the how2's &the demo's..+the equipment.
As you may know, the majority of garlic now comes from China. Bulk, peeled garlic is most often processed by Chinese prison labor. A labor force that does not care about cleanliness, quality, or the culinary arts. 🤮
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weird question, but what do people do with all of that barely used oil?
What a pleasure to see you guys cooking in your own kitchens! Thank you, thank you, thank you from the bottom of my heart. You truly make my day every single time!!!
Nice recipes looks so good! Thank you for sharing 💟 🤝
I have made both of the recipes here a number of times. They're both good! The chilled soba salad is very delicious.
What frying thermometer are you using for frying the chicken?
You’re supposed to make chilled noodles in the summer. It’s fall.
You’re months behind
Very nice cooking
Very nice song
Stress should be on the first syllable and the last syllable should be the weakest. KARA ageh
I use a equal parts corn starch and rice flour. Results are much crispier Karaage.
I purchased that colander before I ever saw America's test kitchen using it. I was going to order their number one and when I was out in the kitchen I saw it sitting on my counter! 🙂
I purchase the one in the middle. :-). You reminded me that I need to get another bag because I am out.
CUKES?!
I have potato starch. 🙂
Y’all really didn’t listen to each other segments did you? They all look good though.
I make a version of this dish using equal parts wheat flour, rice flour and potato starch and with a good amount of white pepper. Makes for a substantial, crispy coating with some heat and flavor. Thanks for the lovely recipe.
Very. Very good
I could watch Becky all day. Always knowledgeable and fun to listen to
Personally, I like the 100% buckwheat noodles. They stand up to the flavor of dressings better.
I also can’t have regular wheat flour as I’m allergic to it.
I don't believe is a healthy recipe.
I have a bag of soba noodles on the shelf actually. But I don't like or use miso. Can I use tahini paste? And I only have two radishes in the fridge, and no snow peas. Should I go ahead with the recipe, or just forget it? ( yes, I also have a pack of those roasted seaweed snacks I can use )
How do you crisp up the seaweed if your have an electric stove/oven?
Lisa showed the best colander to use, then Becky used one that had holes too big, and those soba noodles could have escaped with a vigorous rinsing. And, why not use the entire bag? One ounce won't make a difference in a salad.
To coat the chicken it's much easier to drain the chicken then place in a plastic bag containing the cornstarch. Twist the top and shake. Remove from the bag with tongs. Same job, easier and less messy.
As a recovering alcoholic, what can I use in place of sake or vermouth?
I think someone needs to learn how to toast nori. Watch a few Asian cooks do it.
That reminded me to look for my fresh ginger root. It had been sitting undisturbed for 6 months. It had grown a six inch green sprout. I think I'll leave it alone and plant it in a pot or outside in the Spring.
Bridget: cut away ginger peel…
Becky: use a spoon to scrape as or away peel…
No, no, please do NOT tell us that you held back 0.8 oz of noodles from the package to make the noodle salad. C’mon, folks. This kind of stuff makes you look plain silly.
HOW TO TOAST NORI SEAWEED PROPERLY : You shouldn't hold NORI over the flame like this lady, you have to wave it like figure "8" side to side quickly both sides to toast lightly and evenly just to activate the aroma, not to burn it like this 🇯🇵 ARIGATO 🙏🏻
Bridget! You are awesome!
FYI don’t rely too much just on color regarding buckwheat content in noodles. There are ones with polished buckwheat (lighter) and unpolished (darker). Kinda like white vs whole wheat.
❤Thank you so much for these recipes ! I love Japanese cuisine. Out of all the cooking channels yours is my absolute favorite ! ❤
Love ATK! But the ingredients for Soba noodle salads are too much. If you justcwant to try Soba buckwheat noodle, you can use your favorite salad dressing. No need to go overboard with all Asian condiments you probably use it once.
The best thing about kara-age is that you can customize it to some extent. I've eaten black pepper, Sriracha, sesame seeds, and toasted garlic as toppings, I've thrown stuff like shio-koji and sesame oil in the marinade.
You can find potato starch on Amazon, just be sure to get potato starch and not potato flour.
Oh god, price and price and price. What’s the asking price for the items? It sucks when there no price.