Karaage with Japanese Slaw & Togarashi Mayo
Ingredients
For Japanese Slaw
Japanese Mayo 200ml
Lemon Juice/Rice Vinegar 2 teaspoon
Corn 100g
Edamame 100g
Garlic Powder 1/4 teaspoon
Carrot 150g
Shredded Red Cabbage 300g
Salt 1 teaspoon
Pepper 1/4 teaspoon
Sugar 1/4 teaspoon
Karaage 500gm
For Miso Sesame Dip
Mayonnaise (Japanese/Kewpie) 100ml
Lemon Juice/Rice Vinegar 1 teaspoon
Shichimi Togarashi Chili Powder 1 tablespoon
Sesame Seeds 1/2 tablespoon
Shredded Nori as desired
Mayonnaise (Japanese/Kewpie) 100ml
Lemon Juice/Rice Vinegar 1 teaspoon
Shichimi Togarashi Chili Powder 1 tablespoon
Sesame Seeds 1/2 tablespoon
Shredded Nori as desired
How to Cook
1. For Slaw: Combine all ingredients in a large bowl and let sit in refrigerator for 30min. Taste adjust salt and pepper if desired
2. For Dip: Whisk together all ingredients. Top with extra togarashi and nori
