The BEST Chicken Karaage
+ Japanese chicken curry, Yaki Imo (Japanese sweet potatoes) in a rice cooker & GOCHUJANG caramel.
DONBURI BOWL GIVEAWAY
A friendly reminder that this is the last week to enter the giveaway to win this bowl from Musubi Kiln! To enter:
You must be subscribed to Okaeri Newsletter (free)
Make oyakodon (or the plant based option) and/or katsudon (or the plant based option) and leave a rating and comment on the recipe. 3 entries will be added if you make both!
Extra enteries:
Follow @okonomikitchen and @musubikiln on instagram
Send me a photo on IG or e-mail (optional but I’ll add another entry for you 😌)
Please make sure all of the e-mails are the same when signing up for the newsletter and leaving a comment on the recipe blog. Thats it! This giveaway will end on November 17th.
This Week’s New Recipes
Starting with new recipes for the week before I ramble about other things:
Chicken Karaage
Classic Japanese fried chicken!! This recipe combines my grandma’s, my mom’s and my recipe for the ultimate chicken karaage. It has a bunch of tips and tricks for the juiciest, softest and most flavourful chicken with perfectly shater-y crispy coating. My mom and I tested this recipe a few times and hope you love it as much as we do!!
Japanese Chicken Curry
A must for the colder months. Japanese curry is probably one of the easiest dishes to make and the best part is having leftovers that taste even better. I’ve shared my ‘hidden’ ingredients to make the boxed roux even more delicious!
Rice Cooker Japanese Sweet Potatoes
For a long time I only baked Japanese sweet potatoes to make Yaki Imo but recently I’ve been making them in the rice cooker and then toasting them! While they don’t come out as sugary and gooey as roasting them low and slow in the oven, they save so much more energy and still come out really tasty.
Gochujang Caramel
This recipe has been sitting in my recipe folder forever and totally forgot about it but made some for filling bagels this week and wanted to share it since baking season is upon us! It’s actually so good drizzled over ice cream, yaki imo with a little bit of sesame seeds. Or drizzled over apple pie, cheesecakes and more.