Cheese and Curry Karaage

Cheese and Curry Karaage (anime) — Anime

Chef: Sōma Yukihira
In the manga: Chapter 37
Cuisine and type: Japanese, Portable Snack

Cheese and Curry Karaage is a prototype dish made by Sōma Yukihira to counter Mozuya's Karaage.

The idea was dropped due to Sōma's theory that the Karaage did not match the packaging designs to attract the customers.

Real-world dishes

Karaage

Real facts

Karaage (唐揚げ or 空揚げ or から揚げ [kaɾaaɡe]) (approximately KAH-rah-AH-geh 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 lightly coating small pieces of the meat or fish with a seasoned wheat flour or potato starch mix, and frying in a light oil. Occasionally, the foods are marinated prior to coating with the seasoning mix. The process is similar in technique to the preparation of tempura.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Wiki recipe, completed by Totsuki AI

Cheese and Curry Karaage

Portable snack prototype — curry-marinated chicken breast fried and tossed in grated cheese

Difficulty
Total time: 1 h
Hands-on: 30 min
Cost: ¥¥¥¥
Servings: 3

Equipmentdeep pot, deep-fry thermometer, wire rack

Tastecrispy, spicy, rich

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

400 g chicken breast, cut into bite-sized pieces (amount estimated)
1 tbsp soy sauce (added by Totsuki AI)
1 tbsp sake (added by Totsuki AI)
1 tsp ginger, grated (added by Totsuki AI)
2 tsp curry powder (amount estimated)
4 tbsp potato starch (added by Totsuki AI)
2 tbsp flour (added by Totsuki AI)
neutral oil, to taste, for frying (added by Totsuki AI)
30 g parmesan, finely grated (amount estimated)

Method

+ step written by Totsuki AI.

1
Marinate the chicken with the soy sauce, sake, ginger and 1 tsp of the curry powder for 30 minutes.+
2
Mix the starch, flour and remaining curry powder and coat each piece well.+
3
Fry at 170 °C for 3 minutes, rest for 3 minutes, then fry again at 190 °C for 1 minute until very crisp.+
4
Toss the hot karaage with the grated cheese so it melts onto the crust. Serve in paper cones.+

Food safety

Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).