Photograph of the finished Karaage

Japan · Bạch tuộc chiên bột năng Karaage

Karaage

35 min Hands-on time + 40 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Octopus Octopus 3.1 lb
  • Photograph of Tapioca starch Tapioca starch 11.3 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Cooking sake Cooking sake ½ cup
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil 6 cups
  • Photograph of Lime Lime 4
  • Photograph of Mayonnaise Mayonnaise 5.6 oz

Method

  1. 1 Boil the octopus for 30 minutes, then let it cool in the boiling water and cut it into 3 cm pieces.
  2. 2 Boiling octopus beforehand is mandatory; frying it raw will result in a rubbery, chewy texture.
  3. 3 Marinate the octopus pieces with soy sauce, sake, and crushed ginger and garlic for 40 minutes.
  4. 4 Pat dry, then roll in tapioca starch and let rest for 5 minutes.
  5. 5 Fry the octopus in oil at 185 degrees for exactly 90 seconds; it will be cooked through, so only the outer shell needs to be crispy.
  6. 6 Squeeze lemon juice on the plate and dip in mayonnaise mixed with soy sauce.

With an appliance

  • Air fryer 32 min

    Replace step 5: spray oil evenly, then steam in a hot air oven at 200 degrees for 7 minutes; the crust will be thinner than when deep-fried.

Start cooking