Japanese Fried Chicken, Zucchini and Spinach

Kara-age Japanese fried chicken  from The Japanese Kitchen by Hiroko Shimbo

1 1/4 lb Chicken thighs, bones and skin attached

1/4. C Shoyu

2 Tbsp Sake

1 Tbsp finely grated Ginger

2 Garlic cloves, crushed

1/4 tsp. Cayenne chile pepper 

1/8 tsp Allspice

10 Coriander seeds, toasted and crushed

1 C. Potato starch or cornstarch

vegetable oil for frying

lemon wedges

Combine shoyu, sake, ginger, garlic, cayenne, allspice, and coriander seeds. With cleaver, cut thighs in half and marinate them in the mixture for at least an hour in the refrigerator.

Coat chicken with starch and fry at 320 for 5 minutes, then raise the temp to 360 and fry for another minute. Drain and serve with lemon wedge.

Chard, Bacon and Apple

I used spinach instead of chard.

2 slices bacon

1/2 small yellow onion chopped

1 gala apple cored and diced

1 bunch spinach

salt and pepper

cook bacon, add onion and apple,  Add spinach, cover and cook until wilted

This recipe is from Williams Sonoma for eggplant but I used zucchini. I sliced the zucchini and cooked with a little oil and salt until browned, then added the remaining ingredients and cooked until most of the liquid was either absorbed or evaporated.

2 T. soy sauce

1 tsp Shaoxing wine

1 tsp relic vinegar

1 tsp sugar

1 T> sesame oil

1 1/2 tsp minced garlic

garnish with green onions and toasted sesame seeds