Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, ‘kara-age-ko’. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

‘Kara-age-Ko’ is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. ‘Kara-age-Ko’ is something that I’ve loved my whole life.

Chicken was already a popular meal, but using the Karaage method made it easier to cook, and provided a different way to eat chicken. 'Kara-age-Ko' is a seasoned flour used for, most commonly, fried chicken in Japan. 'Kara-age Chicken' can be made in many different ways and I have my own recipe, but my mother used to use a store-bought 'Kara-age-Ko' when she prepared our bento lunch in the morning. This batter mix is specifically made for the ride chicken dish "Karaage". Ready made flour for making kara age. This soy sauce and ginger seasoned flour contains papain oxygen (part of papaya), which makes chicken/meat tender.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook ‘kara-age-ko’ using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make ‘Kara-age-Ko’:

1. Get 2 tablespoon Plain Flour / Self-Raising Flour
2. Prepare 2 tablespoon Potato Starch Flour
3. Take 1 teaspoon Asian Chicken Bouillon Powder / Chicken Stock Powder
4. Make ready 1 teaspoon Garlic Powder
5. Take 1/2 teaspoon Salt
6. Take 1/4 teaspoon Sugar
7. Prepare 1 teaspoon Spices of your choice *Pepper, Chinese Five Spice, Chilli, Allspice, Dry Mustard, Paprika, Ground Ginger, Onion Powder, Dried Herbs, etc
8. Get *Note: This time, I used 1/2 tsp Finely Ground Pepper, 1/4 tsp Five Spice and 1/4 tsp Ground Chilli

Steps to make ‘Kara-age-Ko’:

1. To make the seasoned flour, combine all ingredients.
2. ‘Fried Squid’
3. Clean a Squid, slice the body into 7 to 8mm rings, and cut large tentacles into smaller pieces. Coat squid rings and tentacles with the seasoned flour thoroughly. Shake off any excess flour. Working in batches, deep-fry until golden and crispy. It won’t take long. Drain on paper towel. Serve immediately.
4. ‘Fried Shimeji’
5. Trim the bottom of Shimeji and tear into smaller pieces. Coat with the seasoned flour thoroughly. Shake off any excess flour. Working in batches, deep-fry until golden. It won’t take long. Drain on paper towel. Serve immediately.

So that is going to wrap it up for this exceptional food ‘kara-age-ko’ recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!