Izakaya Classic! Cartilage Karaage

Cartilage karaage is a classic izakaya dish.
It's lightly seasoned with Szechuan pepper and salt.

Ingredients: 4-5 servings

Chicken knee cartilage
200 g
Shaoxing wine
1 tablespoon
Usukuchi soy sauce
1 tablespoon
Grated garlic
1 clove
White flour
2 tablespoons
2 tablespoons
Szechuan pepper
about 20 grains
1 tablespoon
as much as you like


1. Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes.
2. Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess.
3. Fry in oil heated to 160℃. When small bubbles come out and you can feel a crispy exterior with chopsticks, remove from the oil. This should take about 5 minutes.
4. The first round of frying is done. The temperature of the oil is at the middle range of 160℃, but the outside is white.
5. Raise the temperature of the oil to 200℃ and fry again for about 30 seconds. Now, the outside will brown and it will become crispy. Drain well.
6. Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt.
7. Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!

Story Behind this Recipe

A classic izakaya dish.