Chicken Tatsutaage Recipe – Japanese Cooking 101

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  1. Wow so yummy and simple. I thought this was just like karaage so why bother but I did and the marinating imparts a certain flavor and the texture with just the Japanese potato starch gives a unique look. I wonder if the skin is left on will it taste even better? I know with Karaage I feel I'm missing something without the skin, maybe not with tatsukaage. I served it with a soy sauce wafu dressing (from your friend J1C) and that bleeding into the tatsukaage was even more delicious, especially since I didn't have the lemon wedge. This is definitely good served with a small lettuce or finely shreddded green cabbage and some salad vegetables and a bowl of freshly steamed rice. 5/5.

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