KARAAGE
| NAME | KARAAGE |
| DESCRIPTION | Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and produces a crispy outer surface, but alternatively, other coating ingredients such as wheat flour, tapioca, or potato starch can also be used. |
| IMAGE | https://cdn.tasteatlas.com/Images/Dishes/e59670f2af424cce982da41273b5d56e.jpg?mw=1300 |
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