Traditional nankotsu karaage (Japanese fried chicken cartilage)

Ingredients

• 450 g yagen nankotsu chicken breastbone cartilage
• 2 tbsp koikuchi Japanese soy sauce
• 1 tbsp Japanese cooking sake
• 1 clove fresh garlic clove
• 1 tsp fresh ginger root
• 1 tsp pure toasted sesame oil
• 1 pinch ground black pepper
• 60 g katakuriko potato starch
• 500 ml high-oleic sunflower frying oil
• 1 piece fresh unwaxed lemon
• 1 pinch shichimi togarashi Japanese seven-spice blend

Method

1. Carefully pat the chicken breastbone cartilage dry with paper towels to remove any residual surface moisture, ensuring optimal adhesion for the seasoning and a crispy coating.
2. Finely grate the fresh garlic clove and fresh ginger root into a bowl, then add the koikuchi Japanese soy sauce, Japanese cooking sake, pure toasted sesame oil and ground black pepper. Stir vigorously with a spoon to dissolve the aromatics.
3. Place the chicken breastbone cartilage in this marinade and gently massage it with your fingers to coat well. Let it marinate at room temperature for fifteen minutes, until the surface meat takes on a slightly amber hue without becoming waterlogged.
4. Pour the high-oleic sunflower frying oil into a heavy-bottomed pot or saute pan to a depth of at least four centimeters, then heat over medium until it reaches 170 °C (a wooden chopstick dipped to the bottom should immediately release a steady stream of lively bubbles).
5. Pour the katakuriko potato starch into a wide dish. Briefly drain the marinated cartilage pieces to remove excess liquid, then roll them in the starch a small handful at a time. Briskly tap each piece between your palms to knock off any excess white powder, leaving only a translucent powdery dusting.
6. Carefully lower the floured pieces into the hot oil in batches so the temperature does not drop. Fry for two to three minutes, stirring occasionally with a skimmer: the initial bubbling will subside, the sizzling will become higher pitched and the crust will set into a rigid, golden shell.
7. Remove the crispy bites with the skimmer and immediately drain them on a wire rack for two minutes to remove surface oil without softening the crust.
8. Cut the fresh unwaxed lemon into clean wedges. Immediately plate the piping hot fried cartilage in a sharing bowl or plate, sprinkle with a touch of shichimi togarashi Japanese seven-spice blend and serve right away with the lemon wedges to squeeze over at the last minute.

Nutrition

Per serving

Energy

252.8 kcal

Protein

27.3 g

Carbohydrate

11.29 g

Fat

10.53 g

Fibre

1 g

Calcium

6.1 mg

Iron

0.21 mg

Magnesium

9.14 mg