Chicken Karaage With Nagaimo Yam and Daikon Radish Sauce

Chicken Karaage With Nagaimo Yam and Daikon Radish Sauce

Ginger scented fried chicken karaage are served with a surprising dashi stock based sauce.

Ingredients: 4 servings (and some more for a lunch box)

Chicken meat
800 g
For marinating:
◯ Cooking sake
2 tablespoons
◯ Soy sauce
2 tablespoons
◯ Grated ginger
3 teaspoons
as needed
Vegetable oil
For frying
For the sauce:
・ Water
300 ml
・ Mentsuyu (3x concentrate)
150 ml
・ Mirin
1 tablespoon
・ Grated daikon radish
150 ml
・ Grated nagaimo yam
100 ml


1. Marinade the chicken for at least 1 hour.
2. Put the water, mentsuyu and mirin in a pan and bring to a boil. Switch off the heat and add the grated daikon radish and nagaimo yam, and mix well.
3. Put the marinated chicken and katakuriko in a plastic bag and shake to coat the chicken evenly.
4. Deep fry at 180°C until crispy.
5. Put the fried chicken on a serving dish and pour the sauce over it. Delicious with some yuzu pepper or grated ginger too!

Story Behind this Recipe

This is our family's recipe for chicken karaage.