Small Plates: Four Easy Japanese Izakaya Dishes

Course Appetizers

Ingredients in this Recipe

1 lemon, cut into wedges
1 pound boneless skinless chicken thighs (about 4 thighs), trimmed of excess fat, and cut into rough 1 inch chunks
1 pound Japanese eggplant (about 3 medium)
1 quart peanut oil
1 scallion, sliced fine, slices stored in ice water until ready to use (optional)
1 tablespoon olive oil
1 tablespoon white or light red miso paste
1/4 cup all purpose flour
1/4 cup corn starch
1/4 cup picked cilantro leaves
2 cloves garlic, finely minced on microplane or pressed through garlic press
2 tablespoons mayonnaise (preferably Japanese Kewpie style)
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
2 teaspoons sugar
3 tablespoons mirin
For Agedashi Dofu (Deep Fried Tofu with Dashi Broth)
For Karaage (Japanese Style Fried Chicken)
For Tuna and Avocado Nuta (Tuna and Avocado in Miso Dressing)
For Yaki Nasu (Roasted Eggplant with Soy Dashi Marinade)
Kosher salt
Large pinch katsuobushi (dried, shaved bonito) (optional)
Salt and freshly cracked black pepper

See Full Recipe at Serious Eats