Shichimi togarashi Japanese chili pepper mix (optional)
To prepare the chicken: Cut the chicken into chunks and marinate in the "A" seasonings for 30 minutes.
Coat Step 1 in katakuriko, and fry in 170-180℃ oil for 3-5 minutes, then drain the oil.
Add "B" and the grated daikon radish (juice and all), and turn on the heat.
Add the fried chicken to Step 3 once it is brought to a boil and after the oil has been drained from the chicken. Boil for around a minute after it begins to boil, and turn off the heat.
Point: The richness of the flavor will vary slightly according to the amount of water in the daikon radish and your own preference.
Taste before serving, and adjust with 1/2 teaspoon light soy sauce or 1 pinch salt at a time if it just tastes too weak.
Transfer Step 4 to a bowl along with the broth, top with lots of onions, and enjoy. I recommend eating it with shichimi spice if you like.
The broth thicken thanks to the katakuriko from the fried chicken and the grated daikon radish. It gives it a nice texture.
Story Behind this Recipe
About 10 years ago, I had a lot of karaage fried chicken leftover from a home party; so, I experimented around and came up with this recipe and it turned out delicious. I have improved on the recipe since then. This is a favorite recipe that we make more often than classic karaage fried chicken.
*This recipe is simple, so there are no tricks, but be careful not to boil it down too much in Steps 3 and 5. *I recommend slightly reducing the amount of light soy sauce if you are using leftover fried chicken to make this.