In my last post about the rice burger options, I mentioned chicken karage, or "Japanese fried chicken". Karaage is characterized by its very light coating of potato starch, or cornstarch or even all purpose flour, before deep frying. It differs in that way from the heavier breading in that other, classic, fried Japanese dish, the cutlet or katsu. ( Read more... )

I've been meaning to make a batch of knish for some time ... years actually. But something always got in my way. I'm home sick today so I pulled a half pound of raw, cubed, chicken breasts out of the freezer, thawed it enough so I could mince/grind it up in my food processor and made what was the easiest dough/filling recipe that I found in my ( Read more... )