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Small Plates: Four Easy Japanese Izakaya Dishes


Small Plates: Four Easy Japanese Izakaya Dishes Recipe

Ingredients:
  • 1 pound boneless skinless chicken thighs (about 4 thighs), trimmed of excess fat, and cut into rough 1-inch chunks
  • 2 cloves garlic, finely minced on microplane or pressed through garlic press
  • 2 tablespoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 1 quart peanut oil
  • 1/4 cup corn starch
  • 1/4 cup all-purpose flour
  • Salt and freshly cracked black pepper
  • 1 scallion, sliced fine, slices stored in ice water until ready to use (optional)
  • 1 lemon, cut into wedges
  • 2 cups dashi (see recipe, bottom)
  • 2 tablespoons soy sauce
  • 3 tablespoons mirin
  • One (12.3-ounce) package of firm or extra-firm silken-style tofu, cut into 3/4-inch cubes
  • 1/4 cup corn starch
  • 1/4 cup all-purpose flour
  • 1 quart peanut oil
  • Salt
  • 2 scallions, sliced fine, slices stored in ice water until ready to use (optional)
  • Large pinch katsuobushi (dried, shaved bonito) (optional)
  • 1 tablespoon white or light red miso paste
  • 2 tablespoons mayonnaise (preferably Japanese Kewpie-style)
  • 2 teaspoons sugar
  • 1 tablespoon dashi
  • 1 pound sashimi-grade tuna, cut into 1/2-inch to 3/4-inch cubes
  • 1 ripe avocado, cut into 1/2-inch to 3/4-inch cubes
  • 2 scallions, sliced thin
  • 1/4 cup picked cilantro leaves
  • 1 pound Japanese eggplant (about 3 medium)
  • 1 tablespoon olive oil
  • Kosher salt
  • 1 cup dashi
  • 3 tablespoons cup soy sauce
Directions:
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