Name: 3 Cheap Izakaya Dishes (Infinite Shiitake & Bell Peppers, Shin Karaage, Tuna Mayo Stuffed Deep-Fried Tofu)
Cuisine: 和食
Ingredients: [Infinite Shiitake & Bell Peppers]; 6 shiitake mushrooms; 4 green bell peppers; 1 tbsp sesame oil; 2 tbsp ponzu; Bonito flakes, to taste; [Shin Karaage (New Fried Chicken)]; 1 chicken thigh; 2 tsp ginger paste; 1 tbsp tsuyu (double concentrate); 4 tbsp vegetable oil; 2 tbsp potato starch; [Tuna Mayo Stuffed Deep-Fried Tofu]; 2 blocks deep-fried tofu (atsuage); 1 can of tuna; 2 tbsp mayonnaise; Melting cheese, to taste

About "3 Cheap Izakaya Dishes (Infinite Shiitake & Bell Peppers, Shin Karaage, Tuna Mayo Stuffed Deep-Fried Tofu)"

Introducing three cheap and delicious Izakaya-style dishes to enjoy at home. The star is 'Shin Karaage' (New Fried Chicken), made by marinating chicken thigh in ginger and tsuyu, then pan-frying it using a revolutionary method where oil and potato starch are mixed beforehand. Along with a quick microwaved Infinite Shiitake & Bell Peppers and toaster-oven Tuna Mayo Stuffed Deep-Fried Tofu, you can easily create a luxurious home-drinking experience.

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Tips for Making "3 Cheap Izakaya Dishes (Infinite Shiitake & Bell Peppers, Shin Karaage, Tuna Mayo Stuffed Deep-Fried Tofu)"

Prep
- Thoroughly patting dry the chicken, removing tendons, and poking holes with a fork ensures deep flavor absorption and prevents the skin from shrinking.
Heat control
- Start from a cold pan on medium heat, lower to medium-low once bubbling, and pan-fry for 3 minutes on each side.
Technique
- Mixing oil and potato starch at a 2:1 ratio first keeps your hands and kitchen completely mess-free.
Seasoning
- A simple seasoning of just tsuyu and ginger paste minimizes measuring while delivering a perfectly seasoned finish.

Ingredients for "3 Cheap Izakaya Dishes (Infinite Shiitake & Bell Peppers, Shin Karaage, Tuna Mayo Stuffed Deep-Fried Tofu)"

17 items

* Tap ingredient names to find on Amazon

[InfiniteShiitake & Bell Peppers]
6shiitake mushrooms
4green bell peppers
1tbsp sesame oil
2tbsp ponzu
Bonitoflakes, to taste
[ShinKaraage (New Fried Chicken)]
1chicken thigh
2tsp ginger paste
1tbsp tsuyu (double concentrate)
4tbsp vegetable oil
2tbsp potato starch
[TunaMayo Stuffed Deep-Fried Tofu]
2blocks deep-fried tofu (atsuage)
1can of tuna
2tbsp mayonnaise
Meltingcheese, to taste

How to Make "3 Cheap Izakaya Dishes (Infinite Shiitake & Bell Peppers, Shin Karaage, Tuna Mayo Stuffed Deep-Fried Tofu)"

1
[Infinite Shiitake & Bell Peppers]
2
Slice the shiitake and bell peppers
Remove the stems from the shiitake mushrooms and slice both the stems and caps. Remove the stems and seeds from the bell peppers, then slice them vertically (slicing vertically reduces bitterness compared to slicing horizontally).
Slicing bell peppers vertically reduces bitterness
3
Season and mix
Place the sliced ingredients in a microwave-safe bowl, add 2 tbsp ponzu and 1 tbsp sesame oil, and mix well.
4
Microwave
Cover the bowl loosely with plastic wrap and microwave at 600W for 4 minutes. The ingredients will shrink, allowing the flavors to absorb deeply.
Cover loosely with plastic wrap
5
Plate and serve
After heating, mix well, transfer to a serving dish, and top with bonito flakes.
6
[Shin Karaage (New Fried Chicken)]
7
Prep the chicken
Thoroughly pat dry any moisture (drip) from the chicken with a paper towel. Remove any noticeable tendons with a knife, and poke holes all over the chicken with a fork or the tip of a knife.
Wiping off moisture thoroughly is key to preventing odorPoking holes helps absorb flavor and prevents the skin from shrinking
8
Marinate
Rub 2 tsp ginger paste and 1 tbsp tsuyu (double concentrate) directly into the chicken, coating it thoroughly. Cover with plastic wrap and let it marinate for about 10 minutes.
9
Mix oil and starch
In a cold frying pan, mix 4 tbsp vegetable oil and 2 tbsp potato starch beforehand. The golden ratio of oil to starch is 2:1.
Mixing oil and starch first prevents the powder from scattering
10
Coat and start cooking
Once the starch is dissolved in the oil, place the marinated chicken into the cold frying pan and coat it thoroughly with the mixture. Turn the heat to medium, and once the oil starts bubbling, lower it to medium-low.
The key is starting from a cold pan
11
Fry skin-side down
Pan-fry skin-side down over medium-low heat for about 3 minutes. Lift the meat slightly to let the oil flow underneath, and check if the skin has turned a nice golden brown.
Fry skin-side down for 3 minutes to get a good sear
12
Flip and finish cooking
Once the skin is crispy, flip the chicken and fry for another 3 minutes to cook it through. Poke a bamboo skewer into the thickest part and touch it below your lower lip; if it feels hot, it is fully cooked.
Fry the other side for 3 minutes to cook through
13
Finish and slice
Drain excess oil on paper towels, then cut into bite-sized pieces. Serve on a plate lined with lettuce and tomatoes.
14
[Tuna Mayo Stuffed Deep-Fried Tofu]
15
Make the tuna mayo
In a bowl, mix the canned tuna (including the oil) and 2 tbsp mayonnaise thoroughly.
16
Cut the deep-fried tofu
Firmly wipe off any excess moisture and oil from the surface of the deep-fried tofu with a paper towel. Cut diagonally into triangles, then make a slit in the middle of each piece to create a pocket for the tuna mayo.
Thoroughly wipe off surface moisture and oil
17
Stuff with tuna mayo
Generously stuff the slits with the tuna mayo mixture. Top with melting cheese if desired.
18
Bake in the toaster oven
Arrange the stuffed tofu on a toaster oven tray lined with aluminum foil. Bake for about 10 minutes until the surface is beautifully browned.
Bake until golden brown
19
Plate and serve
Once baked, garnish with chopped green onions and arrange on a plate.

Food Science

Why This Dish Tastes So Good

This recipe effectively utilizes the synergistic effect of umami. Combining the guanylate in shiitake mushrooms and the inosinate in chicken, tuna, and bonito flakes with the glutamate in tsuyu and cheese dramatically boosts the overall umami. Additionally, the Maillard reaction occurs during the heating of the fried chicken and deep-fried tofu, adding a savory aroma and rich depth that enhances the deliciousness of the entire meal.

Umami compoundsTemperature & heating reactions

Detailed Commentary on "3 Cheap Izakaya Dishes (Infinite Shiitake & Bell Peppers, Shin Karaage, Tuna Mayo Stuffed Deep-Fried Tofu)"

* Content organized by topics from the video.

Cheers with Cheap and Delicious Izakaya Dishes!

Today, we're making three budget-friendly, alcohol-pairing Izakaya-style dishes (known as 'Senbero' in Japan, meaning getting tipsy for under 1,000 yen). While 1,000 yen at a bar might only get you two drinks and a small bite, making them at home is much cheaper and lets you enjoy a feast! Since my wife is joining me tonight, I've put together a lineup of ultimate dishes created by a drinker, for drinkers. The star is a revolutionary fried chicken (Karaage) that made my wife call me a genius. I'll also show you quick snacks made in the microwave and toaster oven. Let's cook these easy, budget-friendly, and perfect home-drinking dishes together!

Dish 1: Easy Microwaved Infinite Shiitake & Peppers

Our first dish is an 'infinite' snack made with shiitake mushrooms and green bell peppers, easily prepared in the microwave. You'll need 6 shiitake mushrooms, 4 green bell peppers, 2 tbsp ponzu, and 1 tbsp sesame oil. Remove the stems from the shiitake and slice both the stems and caps. Shiitake are rich in dietary fiber, making them great for gut health. Remove the stems and seeds from the bell peppers, then slice them. Slicing them vertically reduces bitterness, while slicing horizontally enhances it, so adjust to your preference. Place the sliced ingredients in a microwave-safe bowl, add the ponzu and sesame oil, and mix well. Cover loosely with plastic wrap and microwave at 600W for 4 minutes. The ingredients will shrink down, allowing the rich flavors to absorb beautifully.

Dish 2: Prepping and Marinating the Chicken

Our second dish and main course is 'Shin Karaage' (New Fried Chicken), styled like Taiwanese large fried chicken. We'll use 1 chicken thigh. First, thoroughly wipe off any moisture (drip) from the chicken with a paper towel. This moisture causes odors, so removing it carefully is key to a delicious finish. Next, trim off any noticeable tendons to improve the texture, and poke holes all over with a fork or the tip of a knife. This helps the marinade penetrate and prevents the skin from shrinking during cooking. Once prepped, rub 2 tsp ginger paste and 1 tbsp tsuyu (double concentrate) directly into the chicken. Using just tsuyu and ginger seasons it perfectly, making prep incredibly simple. Rub it in well, cover with plastic wrap, and let it marinate for 10 minutes.

Dish 3: Easy Tuna Mayo Stuffed Deep-Fried Tofu

Our third dish is a filling and nutritious snack using deep-fried tofu (atsuage). You'll need 2 blocks of deep-fried tofu, 1 can of tuna, and 2 tbsp mayonnaise. Mix the tuna and mayonnaise well in a bowl to make the special tuna mayo. You can also add black pepper or shiso leaves if you like. Wipe off any excess moisture and oil from the tofu surface with a paper towel, then cut them diagonally into triangles. Make a slit in the middle of each piece to create a pocket. Generously stuff the pockets with the tuna mayo and place them on a toaster oven tray lined with foil. Since my wife doesn't like cheese, I left hers plain and topped mine with melting cheese. Then, simply bake in the toaster oven for about 10 minutes until beautifully golden brown.

Dish 2: Mess-Free Revolutionary Fried Chicken Method

Now, let's finish our main dish, 'Shin Karaage'. Normally, you coat chicken in potato starch before placing it in hot oil. However, we are using a revolutionary method trending in overseas videos: mixing 4 tbsp vegetable oil and 2 tbsp potato starch directly in a cold frying pan first! The golden ratio of oil to starch is 2:1. Once the starch dissolves in the oil, place the marinated chicken thigh into the cold pan and coat it thoroughly. This method keeps your hands and kitchen completely mess-free! Once ready, turn the heat to medium. When the oil starts bubbling, lower it to medium-low and pan-fry skin-side down for about 3 minutes. Lift the chicken slightly to let the oil run underneath, and once the skin is beautifully crispy, flip it and fry for another 3 minutes to cook through.

The Feast is Ready! My Wife Calls Me a Genius

While the chicken is frying, let's finish the other dishes. For the microwaved Infinite Shiitake & Peppers, mix well, transfer to a dish, and top with bonito flakes. For the crispy, toasted Tuna Mayo Stuffed Deep-Fried Tofu, arrange them on a plate and garnish with green onions. For the fried chicken, poke it with a bamboo skewer and touch it below your lip; if it's hot, it's fully cooked. Drain excess oil on paper towels and cut into bite-sized pieces. The knife makes a wonderful 'crunch' sound, and juices overflow from the cross-section. Plate the chicken with lettuce and tomatoes, and our gorgeous 3-dish Izakaya feast is complete! We toasted with cold shochu, and after one bite of the chicken, my wife exclaimed, 'So good! You're a genius!' It's the start of a perfect, easy home-drinking night.

About 家族のための男飯🐒もんきち

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