|
(approximately in English), is a Japanese cooking technique in which various foods — most often chicken, but also other meat and fish — are deep fried in oil. The process involves marinated small pieces of the food in a mix of soy sauce, garlic, and/or ginger, then lightly coating it with a seasoned wheat flour or potato starch mix, and frying in a light oil. It is similar in technique to the preparation of ''tempura''.〔https://www.washingtonpost.com/lifestyle/magazine/plate-lab-karaage-is-like-japanese-fried-chicken/2014/11/13/6487375e-5ef3-11e4-8b9e-2ccdac31a031_story.html〕 File:Gobo karaage by ayustety in Tomioka, Tokyo.jpg|''''Gobō'' ''karaage'' File:Octopus karaage by june29.jpg|Octopus ''karaage'' File:Geso_karaage_by_Atari,_Gracinha_%26_Marco.jpg|Squid tentacle ''karaage'' File:Fried perch.jpg|Perch ''karaage'' ==See also== * List of cooking techniques * List of deep fried foods 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「karaage」の詳細全文を読む スポンサード リンク
|