Usually eating out alone, I'm a fan of set meals. And of fish. And of Japanese cuisine. This is one of my recent brunches at Zen. It includes rice, miso soup, noodle cheese salad, Zen soy sauce and kiimchi.
Karaage is described by Wikipedia as "Japanese cooking technique in which various foods — most often meat and fish — are deep fried in oil. Small pieces of the food are marinated in a mix of soy sauce, garlic, and/or ginger, then lightly coated with a seasoned wheat flour or potato starch mix, and fried in a light oil — similar to the preparation of tempura."
I found this recipe from Feeding my Ohana. I'm attracted to the sherry in this recipe.
3-4 mahi mahi fillets or other white fish Sherry
1T sugar 1t curry powder
2T cornstarch (or potato starch) 1T shoyu
1 egg scrambled with a little water Panko and Canola oil
1T sugar 1t curry powder
2T cornstarch (or potato starch) 1T shoyu
1 egg scrambled with a little water Panko and Canola oil
Mix
sugar, curry powder, shoyu, cornstarch and sherry. Marinate for about
30 minutes. Dip in scrambled egg and then dredge in panko. Fry in oil
until golden brown. Flip once. Drain on paper towels.
