Karaage Mushi

Name: Karaage Mushi
Cuisine: japanese
Ingredients: 300 g chicken thigh, boneless, skin-on, cut into bite-sized pieces; 2 tbsp soy sauce (for marination); 1 tbsp sake (for marination); 1 tsp grated ginger; 1 tsp grated garlic; 3 tbsp potato starch; Oil for deep-frying (enough to submerge chicken); 200 ml dashi stock; 2 tbsp mirin; 1 tbsp soy sauce (for broth); 4 shiitake mushrooms, sliced; 2 green onions, sliced (for garnish)

Ingredients

300 g chicken thigh, boneless, skin-on, cut into bite-sized pieces
2 tbsp soy sauce (for marination)
1 tbsp sake (for marination)
1 tsp grated ginger
1 tsp grated garlic
3 tbsp potato starch
Oil for deep-frying (enough to submerge chicken)
200 ml dashi stock
2 tbsp mirin
1 tbsp soy sauce (for broth)
4 shiitake mushrooms, sliced
2 green onions, sliced (for garnish)

Instructions

11. Combine soy sauce, sake, ginger, and garlic in a bowl; add chicken and marinate for 15 minutes.
22. Drain chicken and coat each piece evenly with potato starch.
33. Heat oil in a deep pan to 170°C and fry the chicken until golden brown, about 4‑5 minutes; drain on paper towels.
44. In a small pot, bring dashi, mirin, and soy sauce to a gentle simmer.
55. Add sliced shiitake mushrooms to the broth and simmer for 2 minutes.
66. Return the fried chicken to the pot, cover, and steam for an additional 2 minutes to meld flavors.
77. Transfer the chicken and broth to serving bowls, spoon some broth over the chicken.
88. Garnish with sliced green onions and serve hot.

Source: llm-generated