Snacks

3 recipes

Karaage

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a mixture of soy sauce, sake, grated ginger, garlic, mirin and a touch of sesame oil. The marinated chicken pieces are then thoroughly dredged in potato starch (also called katakuriko in Japanese; cornstarch is a workable substitute but not as good). Oil heats to 160°C for the first fry, chicken pieces fry for 4 minutes until just cooked but not deeply coloured. Removed; rested for 5 minutes. Oil temperature increases to 190°C for the second fry, chicken returns for 60-90 seconds until amber-golden, crisp, and the outside shatters when bitten. Seasoned and served immediately.

57 minutes Serves4

Onigiri

Short-grain Japanese rice (sushi rice) is rinsed several times until the water runs clear, then cooked with slightly less water than for regular rice (so each grain stays separate-but-sticky). Cooled slightly to warm (not hot, hands burn; not cold, rice doesn't compress). Filling options prepare: umeboshi (sour pickled plum, sold whole or paste); salt-grilled salmon flaked; tinned tuna mixed with mayo and a pinch of soy. Hands wet with water, dust with salt, take a generous handful of rice, press a thumb-dent in the centre, drop a teaspoon of filling, fold the rice over to enclose, press into a triangular shape with the palms. Wrap each ball with a small strip of nori at the base.

35 minutes Serves4

Takoyaki

A thin batter is whisked from plain flour, dashi (Japanese stock), eggs, a touch of soy and mirin, salt, like a thin pancake batter. The takoyaki pan (cast-iron or non-stick with half-spherical dimples) heats; each dimple oils with vegetable oil. Batter fills each dimple plus the connecting flat surface (overflow is intentional). A small piece of pre-cooked octopus, a pinch of pickled red ginger, a few cubes of tempura crumbs (tenkasu) and a sprinkle of spring onion drop into each dimple. As the bottom sets, a sharp wooden skewer rotates each ball: scrape the overflow from around each, fold it into the bottom, twist 90° to expose the wet top, allow it to set, twist another 90°, eventually achieving a complete sphere. Cooked until golden all around. The balls are plated and drizzled with takoyaki sauce and mayo, then scattered with bonito flakes and aonori.

45 minutes Serves4