Name: Crispy Japanese Pork Karaage with Scallion-Garlic Soy Sauce
Cook time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: pork loin (thinly-sliced) 6 slices; Japanese seasoned salt and pepper blend (“aji-tuke kosho),” to taste NA; all-purpose flour 1 tbsp.; potato starch (or cornstarch) 2 tbsp.; vegetable oil, for frying NA; sake 2 tsp.; sugar 2 tsp.; white vinegar (or rice vinegar) 2 tbsp.; soy sauce 1 tsp.; oyster sauce 1 tsp.; grated garlic 1/2 tsp.; grated ginger 1/2 tsp.; toasted white sesame seeds 1 tsp.; chopped scallions 2 tbsp.

This crispy pork karaage is a perfect match for beer, making it an ideal dish for your "at-home izakaya" experience.

The meat is juicy and flavorful inside, wrapped in a crispy, golden coating.

While it's served with a sweet and tangy scallion-garlic soy sauce, it's also delicious on its own with just a sprinkle of seasoned salt and pepper.

Crispy Japanese Pork Karaage with Scallion-Garlic Soy Sauce

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COOKING TIME

20 minutes

RATE

Artist

Oneko

"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."

PROFILE

INGREDIENTS

SERVES 2

Original recipe (1X) yields 2 servings

When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.

6 slices pork loin (thinly-sliced)
Japanese seasoned salt and pepper blend (“aji-tuke kosho),” to taste (can substitute ordinary salt and pepper)
1 tbsp. all-purpose flour
2 tbsp. potato starch (or cornstarch)
vegetable oil, for frying
A
2 tsp. sake
A
2 tsp. sugar
A
2 tbsp. white vinegar (or rice vinegar)
B
1 tsp. soy sauce
B
1 tsp. oyster sauce
B
1/2 tsp. grated garlic
B
1/2 tsp. grated ginger
B
1 tsp. toasted white sesame seeds
B
2 tbsp. chopped scallions

DIRECTIONS

1
Prepare the Sauce:
In a microwave-safe bowl, combine A (sake, sugar, vinegar) and microwave uncovered at 600W for 1 minute and 20 seconds. Stir to dissolve the sugar.
2
Add B (soy sauce, oyster sauce, garlic, ginger, sesame seeds, scallions) and stir to combine. Set aside.
3
Prepare the Pork:
Lay out the pork slices and sprinkle seasoned salt and pepper on one side.
4
Dust both sides of the pork with flour, pressing gently to help it evenly adhere to the meat.
5
Repeat with potato starch, ensuring an even, thin coating.
6
Assemble and Fry:
Stack 2 pork slices on top of each other to make 3 double-layered strips.Cut each strip in half with kitchen scissors or a sharp knife. You can also cut them into thirds or leave them whole, depending on your preference.
7
Heat frying oil to 375–390°F (190–200°C). Deep-fry the pork pieces until crispy and golden brown, about 3 to 3½ minutes.
8
Drain excess oil and serve hot with the scallion-garlic soy sauce drizzled on top or on the side for dipping.
Pro tip: Add the sauce right before eating to maintain crispiness!