Japanese fried duck karaage on sushi rice

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Ching-He Huang

Ingredients

For the marinade

  • 2 x free-range duck legs, skin on, bone in
  • 1 tbsp fresh root ginger, grated
  • 2 garlic cloves, finely chopped
  • 4–6tbsp low sodium light soy sauce
  • 4–6tbsp Japanese Sake
  • 2tbsp caster sugar

For the sushi rice

  • 300g/10½oz sushi rice
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 1 tsp caster sugar

For the duck flour coating

  • 100g/3½oz potato flour
  • 50g/1¾oz cornflour
  • 50g/1¾oz plain flour
  • vegetable oil, for frying

For the garnish

  • shiso leaves
  • daikon in fresh lime juice
  • lime wedges
  • black sesame seeds
  • shichimi pepper flakes (togarashi shichimi)
  • micro shisho leaves
  • micro red amaranth
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