Izakaya Sakura Fried Cod and Zesty Asian Pickled Vegetables
Ready In: 32 mins
Serves: 4
Ingredients
Pickled Vegetables
- 1 1⁄2 onions, sliced
- 2 carrots, thinly sliced
- 1 teaspoon salt
- 3 tablespoons sake
- 2 teaspoons sugar
- 1⁄4 teaspoon black pepper
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
Cod
- 1 (3 ounce) package karaage coating mix (Kikkoman KARA AGE Coating)
- 1 1⁄4 lbs cod fish fillets
- 1 cup vegetable oil
Directions
- Finely slice onion and soak in a bowl of water for more than 5 minutes. Drain well. Thinly slice carrots.
- In a large bowl, mix onion, carrot and salt. Let it sit for 5 minutes, then squeeze well to drain water. Add rice vinegar, soy sauce, sugar, sesame oil and pepper to marinate the vegetables. Chill in refrigerator until ready to serve.
- Cut cod into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 degrees F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
- Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
- Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
- Serve with side of chilled pickled vegetables.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off