'Making the Sumire Karaage Roll from Food Wars!'

'Making the Sumire Karaage Roll from Food Wars!'
04:17 Jul 19, 2022
'This video took a bit to make, but here\'s my version of the Sumire Karaage Roll!  There\'s already a lot of videos out there making this, but I really like karaage. Also, this isn\'t my first time making this, and last time, I messed up the banh xeo. But I figured out the secret! And now I\'m sharing that knowledge with y\'all (although a quick google search would do the trick).  Ingredients: -Karaage    -Chicken thighs, 4 lbs    -Marinade       -Soy Sauce, reduced salt, 2 tbsp       -Sake, 2 tbsp       -Ginger, grated, 2 tsp       -Garlic, minced, 3 cloves       -Ichimi togarashi, 2 tbsp    -Potato starch, ~8 tbsp (add or subtract as necessary) -Banh Xeo    -Low protein flour, 1 ½ cup    -Rice flour, 1 ½ cup    -Tumeric, 1 tsp    -Water, 2 cup (add more as needed)    -Coconut milk, 1 ½ cup    -Sesame oil -Chili paste    -Dried chilis, 12    -Onion, ½     -Garlic, crushed, 4 cloves    -Tomato paste, ½ cup    -Ground cumin, ½ tsp    -Water, 1 cup Roll    -Banh xeo    -Red leaf lettuce (green leaf is ok)    -Shiso (a.k.a. Perilla or Sesame leaf)    -Flat-leaf parsley (cilantro or any type of parsley is fine, some of my family has the gene that makes cilantro taste like soap, so I had to use something else)     -Karaage     -Chili sauce        -Lemon juice, 1 tbsp        -Fish sauce, 1 tbsp  Instructions: 1. Karaage (Marinate)    a. Prepare marinade by combining soy sauce, sake, ginger, garlic, and red chili pepper powder (ichimi togarashi) in a large bowl    b. Cut chicken thighs into bite-sized pieces (approximately 1 - 1 ½ inch square pieces)    c. Thoroughly coat chicken with marinade and rub    d. Cover the chicken with plastic wrap, getting rid of most of the air so that the wrap is touching the chicken, and refrigerate overnight 2. Chili Paste    a. Slice onion into half-circles    b. Heat oil in a pan    c. When oil is hot enough, fry onions until browned    d. Cut open the dried chilis and remove the seeds    e. Combine the chilis, onion, garlic, tomato paste, ground cumin, and water in a blender and blend until it becomes an orange or light red paste 3. Banh Xeo    a. Combine low protein flour, rice flour, turmeric, coconut milk, and water and mix with a whisk, mixer, or stand mixer    b. Heat a non-stick frying pan to a high temperature, making sure that the pan is really hot    c. Use a ladle to pour batter into the pan and quickly swirl the pan to cover it. Add more batter if necessary.    d. Cook for about a minute, and then brush sesame oil on the sides, letting the oil touch the banh xeo.    e. Cover and cook for another 4 - 5 minutes. 3. Karaage    a. Heat a large amount of oil in a pot to 350 - 375 degrees Fahrenheit    b. If you have one, place a frying net in the pot    c. Sprinkle potato starch over the marinated chicken as you mix it around. Keep adding starch until the chicken is somewhat sticky.    d. When the oil is hot enough, carefully place the chicken in the oil and fry for about 7 minutes    e. Take the chicken out for a minute or so to “air it out”    f. Place the chicken back into the oil and cook for about a minute 4. Roll    a. Prepare the chili sauce by mixing together 2 tbsp of chili paste with 1 tbsp of fish sauce and lemon juice each.    b. Place lettuce, then shiso, then parsley on top of the banh xeo.    c. Place karaage on top of the greens.    d. Drizzle chili sauce on top of karaage, and grind black pepper on top.    e. Close the roll.  My Equipment: Canon M50 Viltrox EF-EOS M2 0.71x Canon EF 50mm f/1.4 USM Ronin-SC' 
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