Tag Archives: Karage Chicken

French Gastronomy Design by Touru Arima at Pissenlit in Shizuoka City (May 2012)

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

The other day, the Missus wanted to pay a belated (for her) visit to our favorite French Restaurant in Shizuoka City, namely Pissenlit, where Chef Touru Arima/有馬亨さん is busier than ever, what with creating a whole new range of organic jams with local produce and promoting good food at all levels in our Prefecture!
I have always been struck by the seemingly simple presentation of his dishes and I would like to share my views in this particular article!
Now, what did we have?

There were oysters on the menu!
When we debated how many we would order, we were told that one each would be more than enough, so we ordered one poelee and one in gratin!
The first one served poelee on a bed of local organic broccoli was truly enormous. I’m not lying, it was as big as the Missus’ palm!

Viewed from the other side!

You needed to cut it at least three times with fork and knife!
Absolutely succulent, a steak of the ocean?

The other served as gratin will give you an idea of the size with the very deep shell!
The sauce under the gratinee surface is ore a Mornay sauce than a Bechamel, a lot lighter and more delicate in flavors!

A view from a different angle will give you a little idea of the light and unctuous/creamy Mornay sauce!
The colors alone will have you tremble with impatience!

A true dish from Shizuoka Prefecture!

Touru calls it a warm carpaccio of bonito/katsuo topped with local organic greens.

The first picture was actually a back view. This is the front view!

A side view with the lovely mayonnaise to fully appreciate the incredbly tender bonito which had been lightly seared!

You can always expect Touru to come up with rarities!
Tablier du Sapeur!

The “sapeur” in French means a member of a special military engineer corps originally created by Napoleon who tended to copy anything Roman for his Legions.
These sapeurs used to wear a thick apron/tablier as part of their parade uniform!

They consist of veal stomach/tripes first separately cooked and then paneed in breadcrumbs!
Even the Missus who cares little for offal appreciated it!
I just loved it!

Here is another fine example of creating a superlative dish with offal: White asparaguses with Suruga Shamo Chicken livers and gizzards!

The raw and fresh enormous asparaguses were first poele before the offal was added to the same frypan!

Suruga Shamo is one of those extravagant shamo/軍鶏/fighting chickens/cocks raised in our Prefecture.
The offal was accompanied with some local bacon and organic greens for a last touch!

A true Shizuoka dessert?
Creme Brulee concocted with Shizuoka City Hon-Yama tea!
The strawberry and edible flowers are all organic from Shizen No Chikara Farm!

Another Green Fairy?
Certainly a dessert that JRR Tolkien and his Hobbits would have loved to sample!

Going for the kill! In my case!
An Italian grappa by Poli, a Marc de Bourgogne 1976 by Bernard Roy, a Vieille Fine de la Marne (Marc de Champagne) or a 15 year-old Cognac by Paul Giraud?
Well, I was born in Bourgogne, so you must have guessed!

To be continued…

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Karaage Chicken-Deep-fried Chicken by the Dragon (the real one!)

Karaage Chicken/Japanese-style deep-fried chicken is not much of a mistery. The recipe to obtain a properly fried chicken with a juicy and steaming flesh is quite easy.
The Dragon (the real one!), that is, the Missus, had to prepare some food for lunch as her family was visiting us for lunch today which was a National Holiday.

As I was on shopping duty yesterday, I bought four pieces of chicken momo/thigh. I got them already rid of their bone and opened. If you buy them with the bone, choose them large. With a very sharp knife make a full cut lengthwise and detach the flesh from the bone into one block.
Leave their skin on!
In a vinyl pouch pour an equal amount of cornstach and rice flour. Mix well.
You may of course use your own mix, be it flour, panko, breadcrumbs or what else. The Missus does not usually any form of batter.
Drop the whole chciken pieces (you may cut them in small pieces beforehand if you wish, but that will make the process a bit burdensome) inside the vynil pouch and mix well to have the chicken wholly coated in cornstarch and rice flour mixture.

Now come the little trick!
There is no need to prepare a whole deep pan of oil. If you have it, fine, but it is far better to “shallow fry” in no more than a 1 cm deep oil in a frypan large enough to comfortably cook one piece at a time.
Drop the piece of chicken skin down (VERY IMPORTANT!) and fry. With a spoon pour oil from the frypan over thechicken all the time.
Check if the skin has reached a crispy light brown. If so, turn it over with large chopsticks and cook it still pouring oil over the exposed side with a spoon.
Once the piece has reached a nice light brown, take it out of the oil and place it on a grill to let the oil drip away.
Proceeed the same way with the other pieces.
Once you have finished the fourth piece the first should have cooled down enough.
Drop the first piece again in the oil and fry till you reach a perfectly uniform brown color on both sides. No need to pour oil over it then.
Take the piece out and place it on some kitchen paper to soak out the oil.
Once you have deep-fried all the four pieces (I’m saying four but the number is not important!) slice them and place them on a serving dish.

The chicken should be steaming and pour out some of its juices.

Before frying the Dragon had prepared a sauce by frying finely chopped echalottes (red onion would be fine) in olive oil. Once the echalottes had become translucent she switched off the fire and added rice vinegar, Thai sweet and hot chili dressing and funely chopped thin leeks.
She poured the whole dressing all over the chicken before serving
As you can see this it is pretty easy and adaptable.
The little secret is the two-step cooking in shallow oil.
Deep-frying in deep oil may be fine but there is always a danger of the chicken cooking too fast if you are not absolutely vigilant!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery