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Sunday, December 11, 2016

Matcha mascarpone tarts



And yet another matcha post ....

There is no such thing as too much matcha , right ?! 😁

Made any list on what to bake for Christmas dinner ?


I was planning to make this tart an all matcha affair , using matcha milk jelly instead of strawberry . The tart though needs a flavour contrast and the slightly-tart homemade strawberry jelly is a great foil for the sinful mascarpone frosting .


This is a 4-layer tart ( for the 6-inch version ) and since I've got time on my hands , every component is homemade . I was supposed to add some chopped Pocky matcha  in between the 2 layers of matcha frosting but my mise en place was a bit chaotic that day , okay , every time I bake , so I've forgotten to add it . I'm blaming it to my advancing age . Ha ! 


For the tart crust , I used my favourite recipe which I swiped from Washoku Guide site . I should have added some milk as I find it a bit crumbly , I used 8 grams of green tea and I should have known better considering that I tried the recipe several times already  tsk tsk ! That said , the result still turned out great .

I still got some leftover strawberry puree from my last bake , the mousse tarts ( check out my previous post ) so I used it here . The contrast between green and red looks pretty rad , isn't it ?! And don't forget the flavour contrast !


For the sponge cake layer , it is another recipe from Washoku Guide ( you should really check this cooking site , lots of great recipes and very talented Japanese contributors ! ) . Okay , not really impressed with recipe , a bit dry and I think it needs something , not bad though .

For the frosting , it's pretty easy to make but don't over beat once you've added the mascarpone , I've read online that if you over beat , it will curdle , always remember that mascarpone is a bit expensive hee hee ! My frosting itself is not that smooth , I should have taken the mascarpone and let it stand at room temperature for a little while instead of adding it to the smooth cream cheese mixture straight from the fridge *sigh* I've read from Martha Stewart's  site , a little too late though tsk ! , that you should let it stand at room temp for 30 minutes before using ugh ! 

If you still need another cake for your Christmas dinner desserts , try this pretty-scrumptious confection !


Green tea shortcrust pastry , recipe adapted here

110 grams cake flour
30 grams almond flour
8 grams green tea powder
1 gram salt
60 grams cold salted butter , cubed 
1 (18 grams) egg yolk
a teaspoon or 2 milk , if you feel that the pastry dough is a bit dry 

* In a mixing bowl , sift in cake flour , almond flour , green tea and salt . Tip lumps that sit on the sieve into the bowl . Toss in butter and use fingertips to mix everything together until it resembles a fine breadcrumbs . Add in yolk and use a spatula to mix until dough is cohesive , add in milk if it is a bit dry . Knead gently few times until dough is smooth , take out 155 grams and wrap in a plastic wrap , do the same with the remaining dough . Chill in the fridge for at least 1 hour , preferably overnight .

* Lightly-butter one 6-inch loose-bottom tart tin , two 8x2-cm and two 5x1.5-cm tart rings , set aside .

* Take out 155 grams portion pastry dough from the fridge , if it is a bit hard to roll , let sit for few minutes until it softens a bit . Roll dough between 2 sheets of lightly-floured plastic wrap or parchment paper , about 7-inch diameter , roll it as uniform as you can since you don't have to trim the excess dough . Peel off the top plastic wrap and place the tart tin on top of the rolled dough , invert the tin , peel off the other plastic , fit in the dough , smoothing gently all over the surface . Use the tines of the fork to poke holes all over the pastry dough . Place tin onto the baking sheet and into the freezer .

* Take out the remaining dough and roll to 3-mm thick , using a 10-cm round cutter , cut 2 pieces for the 8-cm tart rings and a 7-cm cutter for a 5-cm tart rings . Fit in dough into the prepared tart ring , poke holes all over the dough . Once you finished doing one piece , immediately place it inside the freezer and continue with the rest .

* Freeze for 1 hour before baking , no need to use pie weights . 

* Meanwhile , preheat oven to 180ºC . Bake the 5-cm rings for 12 minutes , the 8-cm for 18 minutes and the 6-inch tin for 21 minutes , adjust time according to the oven you're using .

* Let cool on a wire rack for 10 minutes before removing the baked tart shells from the pan / rings . Cool completely on a wire rack . Once cooled , place tart shells on the baking sheet .

Strawberry jelly 

5 grams gelatine sheet , soaked for 10 minutes in cold water
75 grams ( homemade ) strawberry puree
35 grams caster sugar
1 tsp strawberry paste , optional

* Place the puree and sugar in a small saucepan , stir to combine and cook over medium heat for about 2 minutes . Turn off heat , squeeze off excess water from the softened gelatine and add it to the puree . Stir well until gelatine is completely dissolved . Pour jelly into a small bowl and let cool to room temperature .

* Divide jelly into the 5 tart shells , chill in the fridge for 30 minutes or until set .

Green tea sponge cake , recipe adapted here

3 eggs , at least 60 grams each
90 grams sugar
100 grams cake flour
6 grams green tea powder
20 grams butter
30 grams milk

* Please click link above for how-to .

* Slice the sponge cake into 3 pieces , using a 3 3/4-inch fluted cutter , cut one piece for the 6-inch tart and two 4-cm pieces for the 8-cm tarts . Lots of leftover sponge , use it as a base for mousse tarts / cake or eat it as is .

* Place each sponge cake on top of the jelly-filled tart shells , chill until needed .

Mascarpone frosting 

125 grams ( Philly ) cream cheese , at room temperature
125 grams icing sugar
2 teaspoons matcha powder
8 oz ( Galbani ) mascarpone

* Place cream cheese in a mixing bowl , sift in icing sugar and the matcha powder . Beat until mixture is smooth and fluffy , scrape sides of the bowl as needed . Add in the mascarpone , beat at low speed for about 2 minutes until just incorporated , do not over beat the mixture .

* Spoon frosting into a piping bag fitted with 1/2-inch round piping tip .

* Pipe frosting on tarts , chill for at least 2 hours before serving .

* Slice and best served with homemade fruit coulis or fresh raspberries or strawberries .





Saturday, November 26, 2016

Matcha mousse tarts


How's November treating you so far ? 

Me ? Not so kindly *sigh* I'm a bit under the weather right now , the coughing fit that just won't stop !$#@*% ugh ! 

But that didn't stop me from enjoying some of these pretty drool-worthy goodies ! Ha ! 

Hey , I'm not mean , I donated some to Meanie ! 


These mousse tarts look pretty complicated to make , right ? Not ! Just an extra step by using a dome-shaped silicon moulds to create these sweet-looking tarts . Unlike some mousse tarts that uses mousse rings and easier to remove after chilling in the fridge , these tarts need to freeze first until solid so that you can easily remove each piece . You're actually looking at the tarts that have been removed after 2 hours and 15 minutes of freezing , you can see that most of them are not neat and smooth . So , have patience and freeze at least for 4 hours  ! Remember , Rome wasn't built in a day ! 


Making these tarts though can be time-consuming , you need to make the cookie crust , the strawberry puree to make the jelly and the mousse itself which is a combination of thin custard , Swiss meringue and whipped cream . On Swiss meringue , you can just make a regular meringue for this recipe but I was a bit under the weather when I made these tarts and I don't want to eat raw egg thus this type of meringue .

Time-consuming aside , these pretty-looking tarts are so worth it ! 

Cough ! Cough ! 

Darn it ! 


Matcha cookie crust , recipe adapted here

Makes 6 tarts plus 1 tart using a stainless steel mousse ring

50 grams icing sugar 
30 grams almond powder 
8 grams green tea powder 
90 grams cake flour 
60 grams unsalted butter , cubed and cold 
1 egg yolk 

* Sift icing sugar , almond powder , green tea , and cake flour into a mixing bowl , tip in lumps that sits on the sieve into the bowl . Add in the butter and use fingertips to mix ingredients together until it resembles a coarse breadcrumbs . Add in the yolk and use a spatula to mix until dough is cohesive . Knead dough gently 4 times and form into a smooth ball . Flatten dough a bit then wrap it with plastic wrap . Chill in the fridge for at least 1 hour preferably , overnight . 

* Take out dough from the fridge , let dough soften a bit before rolling between 2 sheets of floured plastic wrap . Roll dough into 3 mm thick , cut out seven 7-cm circle and cut the rest with a small flower-shaped cookie cutter . Transfer each piece on a silicon-lined baking sheet . Freeze for at least 20 minutes before baking . 

* Preheat oven to 180ºC . Bake for 10 to 14 minutes . The ones in the photo below are over-baked by almost 2 minutes . Cool cookies on a wire rack then place in an airtight container until needed . Make this a day ahead . This recipe is suitable for an 18-cm / 7-inches tart , possibly with scraps . 

Matcha mousse , recipe adapted here 

5 grams gelatin sheet 
100 grams milk 
7 grams matcha powder
1 yolk 
1 egg white 
60 grams caster sugar , divided 
100 grams whipping cream

* Prepare a 6-cavity silicone mousse pan ( 7-cm diameter and 4.5 depth ) plus 1 mousse ring 

* Soak gelatin in cold water for 10 minutes . 

* Pour milk in a small saucepan and add in the matcha powder , whisk to break up lumps . Turn heat to low and heat the mixture , don't boil .

* In a small bowl , whisk together the yolk and 30 grams of the caster sugar until mixture is pale and fluffy . Pour the warm matcha milk mixture gradually into the yolk mixture mixing as you pour to prevent curdling . Pour the mixture back into the saucepan and cook over low heat until you'll have a thin custard , about 12 minutes or until temperature has reached 85ºC . Turn off heat , squeeze off excess water from soften gelatin and add in to the hot custard , stir until gelatin is dissolved completely . Transfer to a heat-proof bowl and let cool to room temperature . 

* To make the meringue : In a mixing bowl , whisk together the egg white and the remaining 30 grams of caster sugar . Place bowl on top of the pot with barely simmering water , whisk until sugar is dissolved completely . Take out bowl from the heat and beat the mixture with an electric beater until stiff peaks form , set aside . 

* Beat cream until soft peaks form , set aside . 

* When the matcha custard has cooled , add in the cream and mix until well combined . Fold in the meringue and mix well . 

* Pour mixture into a 6-cavity silicon mould , leaving a space for the jelly . Chill in the fridge until set . 

Strawberry puree

Yield : 180 grams 

375 grams frozen strawberries
60 grams sugar 
1 tsp calamansi juice 
1 tsp strawberry paste 

* Place strawberries , sugar and juice into a small saucepan . Turn heat to medium and cook for 10 minutes until mixture thickens and the berries are very soft . Strain mixture into a bowl , using a spoon to push strawberries against the sieve , extracting as much liquid as you can . Stir in 1 tsp strawberry paste , set aside to cool then chill in the fridge until needed . Make this a day ahead . 

Strawberry jelly , recipe adapted here

5 grams gelatin sheet 
100 grams strawberry puree 
40 grams caster sugar
40 grams drinking water 

* Soak gelatin in a cold water until soft for 10 minutes . 

* Combine the puree , sugar and water in a small saucepan , turn heat to medium and stir until sugar is dissolved , 2 minutes . Turn off heat , squeeze off excess water from the soften gelatin then add in to puree mixture , stir until gelatin is dissolved completely . Transfer to a small bowl and let cool to room temperature .

* When jelly has cooled , pour on the top of the chilled matcha mousse . Let set in the fridge , about 20 minutes or so before putting the mould in the freezer . Freeze for at least 4 hours or overnight . 

To assemble the tarts : 

* Take out mould from the freezer , gently remove each mousse from the cavity and place each on top of the prepared matcha cookie crust .

* Thaw tarts in fridge before serving , at least 1 hour .

To serve : 

6 flower-shaped matcha cookies 
6 Pocky midi-matcha 
some Nutella , to keep the decorations on top of the mousse from sliding / falling off

* Dab a bit of Nutella at the bottom one cookie , place it on top of the mousse then spread another bit of Nutella on one side of the Pocky and gently press on top of the cookie . Repeat with the rest .

* Take photos , eat and enjoy !!! 





Wednesday, November 23, 2016

Banana-green tea muffins


Somewhere in other parts of the world , people are in a tizzy over their Thanksgiving spread .....

Meanwhile , somewhere in Hongkong ......


This is my to-go banana muffin recipe whenever bananas are on sale at the supermarket . I seldom buy this fruit for eating , I like banana just fine but eating it for 3 days straight is not my cup of tea .

As with most Nigella's recipes , this one is a keeper . I've tried substituting the original cocoa powder with Milo ( I added 50 grams but the flavour was muted ) and so far , my favourite is the green tea version . As you can see from the photos , muffins look really tall which I really like , just like the ones they're selling in some bakeries here . But unlike most store-bought muffins , this version is wonderfully-soft and full of green tea flavour .

As with most muffin recipe , don't over mix the batter . I found that sifting the dry ingredients into the the wet resulted in less lumpy batter . I'm using a table top oven , so I can only bake 1 pan / 6 muffins at a time resulting in not so uniform muffins . I used 2 sizes of liners and the muffins baked in taller liners tend to look better ( see photo below , first 6 one from the top ) . 


Please check original  @ Nigella

Makes about 15 muffins 

225 grams all-purpose flour 
15 grams green tea powder
1 teaspoon baking soda
400 grams ( peeled weight ) ripe or overripe bananas , mashed plus extra for topping ( optional ) 
100 grams ( rice bran ) oil 
125 grams light brown sugar 
2 large eggs , at room temperature 

demerara or crystal sugar for topping , optional

* Preheat oven to 200ºC . 

* Line muffin pan with liners , set aside .

* Combine flour , green tea powder and baking soda in a small mixing bowl , set aside . 

* Combine bananas , oil and sugar in a large bowl and use whisk until well combined . Add in the eggs and whisk for about 1 minute . Sift in the flour mixture into the banana mixture and stir until  just combined .

* Spoon mixture into the prepared muffin pan , about three fourths full , top with some banana slices and sprinkle with crystal sugar , if using . 

* Bake for 20 minutes or until bamboo skewer inserted in the middle comes out clean . Leave muffins for 10 minutes in the pan then take out and let cool completely on a wire rack . 


Friday, November 18, 2016

Purple sweet potato and yogurt cream tart


Time flies when you're doing nothing .....

Need to take advantage of the mild weather we have here . It's easier to make pastry crust when it's 25ºC so , no French words were uttered in making this wonderful tart lol 

Making this tart is pretty straightforward . It has 3 components , the pastry crust , the 2 fillings , the yogurt cream and the creamy purple sweet potato . You can use your favourite pastry dough recipe , here , I used my tried and tested recipe that I pilfered from Washoku Guide , it yields a delightful crispy crust and not oily at all , also the excess dough is perfect for making some rolled cookies ! If you're new to tart making , this easy-peasy recipe is perfect for you !


The 2 fillings are simple to make as well , the difficult part in making this was to pipe the potato filling using the St Honore tip . If you've seen or eaten some French cakes and tarts , you probably seen those beautifully-piped , voluminous whipped cream or Swiss meringue on top of say , lemon meringue tart or the St Honore cake , using this specialty tip . It looks pretty easy when you watch how to use it in Youtube but in reality , it takes a bit of practice especially for me who usually sucks at piping cakes ugh ! But hey , you don't have to search far and wide for this tip , you can use any tips you have on hand if you want to try your hand in making this deliciousness .

Love sweet potato ? 


Makes 6-inch tart 

Pâte Sucrée / Sweet shortcrust pastry , recipe adapted here

1 grams salt 
50 grams icing sugar 
110 grams cake flour 
30 grams almond flour
60 grams unsalted butter , softened 
1 large egg yolk 

* Sift in salt , sugar , cake flour and almond flour into a mixing bowl , tip in lumps that are left on the sieve into the bowl . Use a spatula to mix everything together then add in the yolk , mix until it forms a cohesive dough . Knead dough gently 4 times and form into a ball . Weigh dough and take out 155 grams , wrap into a plastic wrap and chill in the fridge for at least 1 hour or overnight . Do the same with the extra dough , you can roll and cut it out then bake as cookies .

* Lightly-butter a 6-inch round tart tin with removable bottom , set aside .

* Lightly dust some cake flour at the bottom so as the top of the dough , then place dough between 2 sheets of plastic wrap . Use a rolling pin to roll it into about 7-inch round , remove the plastic wrap on top , put the 6-inch tart tin on top of the dough then invert the tin and fit in the dough , smoothing gently , no need to trim the dough . Use the tines of the fork to poke holes all over the pastry , even the sides , if you have time in your hands 😁 . 

* Place tin in the freezer and freeze for an hour . No need to use pie weights . 

* Preheat oven to 180ºC . Bake for 25 minutes or until pastry shell is lightly golden . Place tin into wire rack and let cool a bit before removing pastry shell from the tin . Let cool completely before using .

Yogurt cream filling  , recipe adapted here

35 grams cream , chilled 
10 grams caster sugar 
50 grams Greek yogurt , chilled 

* Beat cream and sugar until soft peaks form then add in the yogurt and beat until well combine . Spoon filling into the cooled pastry shell , chill in the fridge until needed .

Purple sweet potato filling , recipe adapted from Homemade pies and tarts / Charles Ho 

170 grams steamed purple sweet potato , mashed I used 190 grams 
20 grams unsalted butter , softened
30 grams caster sugar
10 grams cornstarch
1/3 teaspoon ginger powder I used 1/4 tsp ground cinnamon
pinch of salt
75 grams whipping cream

1-cm round piping tip
St Honore piping tip
piping bag


* On low speed , beat mashed potato until smooth , it may look lumpy after about 3 minutes , so use a spatula to smear it at the side of the bowl to check whether it's already smooth . Add in butter , sugar , cornstarch , cinnamon , salt and whipping cream , beat on medium speed until smooth . Transfer mixture into a piping bag fitted with a round piping tip .

* Pipe sweet potato filling on top of the yogurt cream filling until it is completely covered ( forgot to take photo ) . Change the tip to St Honore and pipe more filling on top ( you can do a triple layer of sweet potato filling , if desired ) . 

* Chill for at least 30 minutes before serving . Dust with anti-moist icing sugar or the usual icing sugar , take some photos , fast ! Cut and serve immediately . Enjoy ! 


Thursday, November 10, 2016

Gyudon / Japanese beef rice bowl


One of my favourite Japanese beef dishes is gyudon , a sweet and savoury simmered beef and onions served on top of steamed rice . A quick and simple dish that you can whip easily in one pan and in less than 10 minutes cooking time ! How's that for fast food ?! 

This recipe is more soupy than the first Yoshinoya-style gyudon recipe that I made a long time ago so , I decided to use half of it to top my udon noodles . I never like udon noodle soup but the umami-rich flavour of the beef broth that flavoured the noodles changed my mind ! 


I made half of the recipe and used 200 grams sukiyaki-style beef , 1/2 cup water plus 1/2 cup chicken broth instead of dashi . I don't like beni-shoga so I used gari , a much more refreshing pickled young ginger and chilli flakes instead of shichimi . An egg topping is optional but it tastes great in this dish . I cooked onsen egg or hot spring egg , a perfect add-in in this simple yet hearty and comforting dish .

If you're wondering if this gyudon tastes like Yoshinoya ? 

This is way better 😋


Recipe adapted from Japanese Soul Cooking

My slight modification in italics ( half of the recipe ) 

Serves 4

1 medium onion , about 3/4 pound , peeled
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tbsps sake
1/4 cup plus 2 tbsps mirin
2 cups dashi I used 1/2 cup water and 1/2 cup chicken broth
2 tbsps toasted sesame oil
1 pound shaved beef / sukiyaki-style beef , cut into bite-sized pieces 200 grams 
1/4 cup sugar
a pinch of salt 

To serve :

6 cups cooked Japanese white rice
shichimi togarashi / Japanese seven-spice powder
beni-shoga / Japanese red pickled ginger

 1 1/2 cups cooked Japanese rice 
200 grams instant udon noodles , cook according to package direction 
gari , Japanese young pickled ginger 
chilli flakes 

* Cut onion in half lengthwise and cut each half into 1/4-inch slices .

* Combine soy sauce , sake , mirin and dashi in a bowl , set aside .

* Heat sesame oil in a large skillet over high heat . Add beef and cook , stirring frequently for about 2 ( I cooked mine for about 1 minute ) minutes or until beef browns slightly . Add sugar , wait for 10 seconds before adding the onion . Cook , stirring constantly , for about 1 minute , until it begins to soften . Pour in the liquid mixture into the skillet . Let simmer for about 5 minutes , until the ingredients are cooked through . While the mixture is simmering , use a large spoon to skim off any scum and fat that appear on the surface . Add a pinch of salt , if necessary . 

* While the mixture is simmering , divide rice among 4 large bowls . As soon as gyudon is ready , spoon it over the rice , sprinkle with shichimi and top with beni-shoga . Serve immediately . 



Friday, October 28, 2016

Spookily cute cupcakes aka double chocolate mini cupcakes with cream cheese frosting


Trick or treat ?!!!!!

It's almost that time of the year again !

Most people in this side of the world don't celebrate Halloween so , no trick-or-treating if your neighbours are mostly locals , except , of course , in those estates where a high concentration of expats live . But that doesn't mean that you can't enjoy this celebration here , theme parks are great place to visit , malls are decked out for Halloween fun and let's not forget the Lan Kwai Fong Halloween street party .


Making these Halloween-themed cupcakes is just an excuse so that I can go overboard with toppings lol 

Found the perfect recipe for mini cupcakes , soft , moist and chocolaty , deliciously awesome on its own but who can't resist a cream cheese frosting ?


Whether you're celebrating Halloween or not , these cupcakes are great for any occasions sans the eyeballs and blood , of course !


Recipe adapted from Food Network

Double chocolate mini cupcakes : 

Makes 24 minis 

57 grams semi-sweet chocolate chips
21 grams ( Valrhona ) dutch-processed cocoa powder
53 grams light brown sugar
57 grams hot brewed coffee 
63 grams all purpose flour
50 grams granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg plus 1 egg yolk , at room temperature
50 grams ( rice bran ) oil
56 grams ***diy buttermilk
1 teaspoon vanilla

* Preheat oven to 180ºC . Line a mini-muffin pan with paper liners .

* In a large bowl , combine the chocolate chips , cocoa powder , and brown sugar , pour in the hot coffee and whisk until smooth . Let cool to room temperature .

* In another bowl , whisk flour , sugar , salt and baking soda .

* Add in egg , yolk , oil , buttermilk and vanilla into the cooled melted chocolate mixture and whisk until combined . Sift in the flour mixture and mix until smooth . Batter would be runny .

* Spoon batter , about two thirds full , into the prepared mini muffin cups .

* Bake for 14 minutes or until toothpick inserted into the center comes out clean .

* Let cool completely before frosting .

*** For the diy buttermilk , combine 3 tablespoons plain yogurt and 1 tablespoon milk , stir well , set aside until needed .

*** If you only have 1 mini muffin pan as I do , after baking the first batch , gently take out the cupcakes from the pan and place into the wire rack to cool . Place the pan inside the freezer to cool , a minute or 2 , take it out , line with paper liners and spoon batter into each cups , bake as usual .

Cream cheese frosting : 

Recipe adapted from Jamie's America , page 38 ( with slight modification )

170 grams cream cheese , at room temperature
57 grams unsalted butter , at room temp.
2 teaspoons lime juice
100 grams icing sugar

* In a medium bowl , combine cream cheese , butter and lime juice , sift in powdered sugar . Beat until fluffy and smooth . Pipe or spoon onto cupcakes . Frosting is perfect for 24 minis .

Strained cherry jam : 

90 grams cherry jam , at room temperature
1 teaspoon strawberry paste

* Strain jam into a small saucepan , add in the paste . Cook over medium heat for about 2 minutes , transfer to a small bowl and let cool completely . Mixture will set as it cools down , just stir until smooth before using .

To assemble the cupcakes : 

* Pipe some cream cheese frosting onto a cupcake , stick one or 2 candy eyeballs and drizzle some jam . Repeat with the rest .

* Piped frosting will nicely hold for about an hour at room temperature . Chill leftovers .



Saturday, October 15, 2016

Chicken karaage / Japanese fried chicken


I think this is my 3rd chicken karaage post . There is no such thing as too much Japanese fried chicken , right ? 😀

Karaage ( kara-ageh) is a technique of Japanese deep-frying , you just simply dredge the seasoned ingredients in flour or potato starch and deep-fry them . 


This fried chicken is simply seasoned with the usual suspects that you can find in your pantry . If you're fond of Japanese food , you've probably got 2 of the ingredients .

Sake is a Japanese alcoholic drink brewed from rice , it is also an important ingredient , it adds umami , sweetness , acidity and depth to foods . Mirin is a sweet cooking liquid , it is brewed from glutinous rice and just like sake , it also adds depth and umami-rich flavour . ( Source : Japanese Soul Cooking ) 

I used cooking sake ( check the last photo ) in all of my Japanese dishes and it's way cheaper the sake that you can find in the wine section . It does the job and so far , my taste buds have no complaints about it lol 

If you can't find potato starch ( scroll down for the photo ) , use cornstarch instead .


I made half of the recipe listed below , I used 475 grams ( 2 pieces ) boneless chicken legs . This cut of chicken is perfect for deep-frying ,  the meat is really moist and soft after cooking , as long as you won't overcooked it . 

Tired of you same ol' same ol' fried chicken recipe ? Try this dish ! Simple and easy to prepare with amazing flavour payoff ! 


Recipe adapted from Japanese Soul Cooking

4 chicken legs ( about 2 pounds ) , boned and cut into 2-inch pieces
2 cloves garlic , peeled and grated
1/2 teaspoon salt
4 teaspoons grated ginger
1/4 cup sake
1/4 cup soy sauce
2 tablespoons mirin
1 cup katakuriko / potato starch

Oil for deep-frying  
Steamed rice , for serving
Lemon ,  cut into wedges , for drizzling 

* Mix together the chicken , garlic , salt , ginger , sake , soy sauce and mirin in a bowl ,  stir until well combined . Marinate chicken for 15 minutes . I marinated mine for 1 hour 

* In a shallow bowl , add in potato starch . Squeeze excess marinade from the chicken and dredge each piece into the starch , shake off excess . Or you can put the starch in a ziplock or food bag , add pieces of chicken inside and shake until each piece is well coated . Transfer the dredged chicken pieces on a plate . 

* Fill a saucepan or a skillet with oil to a height of at least 1-inch . When the oil is hot , carefully add the chicken pieces , cook in batches . Fry for 5 minutes or until chicken turns golden brown . Transfer chicken to the paper-lined plate to drain or place on a wire rack to drain excess oil . 

* Serve piping hot with rice or on its own .