Karaage (唐揚げ) (pronounced ka-ra-ah-geh) is a Japanese dish that utilizes a specific cooking technique in which various vegetables or proteins—but most often chicken—are deep fried and served piping hot.
The name is said to come from the fact that meats and veggies are fried with a simple coating of flour or starch and not with a batter.
While the exact origins of the dish are under speculation, this style of frying grew in popularity during the 1920s as dividing proteins into smaller portions came to be seen as a way to work around food shortages.
Historically, the term Karaage referred to any ingredient that was coated with flour or starch and then deep fried without being seasoned.
However, some refer to it the fried dish as Tatsutaage (竜田揚げ). To the east of Osaka, there is a river called Tatsutagawa (竜田川), which is famed for the beautiful autumn foliage that surrounds it. When chicken is marinated in soy sauce before being coated in starch and fried, it turns the color of autumn leaves which is how Tastutaage is said to have gotten its name. In modern parlance, the two names are used interchangeably, and while there may be some regional preferences, Karaage is the more commonly used of the two.
The most popular type of karaage is made with chicken. Considered Japanese soul food, chicken karaage can be found anywhere in Japan. From street-side stalls and convenience stores to bars and restaurants. It can easily be made at home, too, and is a bento lunch box staple!
The process of making karaage involves marinating bite-sized pieces of meat, usually with garlic, ginger and soy sauce, before lightly coating them with flour or starch and frying them in a light oil. Karaage is often served with a lemon wedge and a side of mayonnaise.
Get karaage to-go or have it delivered to your home from:
NIPPON Restaurant (open Wednesday-Sunday)
Shun Japanese Kitchen (open Wednesday-Sunday)
Let’s continue to support local Japanese restaurants!
—by GEN-J Facilitator Keiko Tsubokura