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.
20 minutes
Oneko
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
- A2 tsp. sake
- A2 tsp. sugar
- A2 tbsp. white vinegar (or rice vinegar)
- B1 tsp. soy sauce
- B1 tsp. oyster sauce
- B1/2 tsp. grated garlic
- B1/2 tsp. grated ginger
- B1 tsp. toasted white sesame seeds
- B2 tbsp. chopped scallions
INSTRUCTIONS
- 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!
RecipeID
183
Tips & Notes
No oyster sauce? Substitute with 2 tsp. soy sauce instead.
We recommend using thinly-sliced pork loin for quick cooking and the perfect crunch.
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"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."