Japanese Fried Chicken, Karaage Using Soy Meat. Fast and Easy! ヴィーガン唐揚げ 全素日式炸雞

[@Jesse97531]

Looks wonderful thank you! I love your channel!

[@ajapaneseveganskitchench]

I'm glad to know there are people like you somewhere in this world with whom I can share the same food!

[@AwkwardPain]

Looks really delicious! My soy chunks are a decent amount smaller, but I think I will get a similar result. I will slot this recipe in sometime this week! Thank you for sharing.

[@ajapaneseveganskitchench]

I'm glad to share this dish with you. I hope you enjoy it!

[@monemori]

Looks so delicious!

[@ajapaneseveganskitchench]

Glad you enjoy the video！

[@rhituk.527]

Hi! lovely videos ! love your channel so innovative! can i ask where you buy the soya meat from and the mushroom powder? as well as dashi stock powder in Tokyo? Thank you! I tried the vegan karaage at izakaya masaka in Tokyo and it was life changing!

[@ajapaneseveganskitchench]

Sorry, my soy meat is not the one that the restaurants in Tokyo use. I guess it is B to B product. I usually buy things on Rakuten, mostly at green culture. Kombu stock powder and shiitake powder are available at almost all supermarkets. My kombu stock powder is Shimaya's. I can not tell a brand of shiitake powder, because there are too many. And each shop carry a different brand. Shiitake powder too is available at Rakuten.

[@ajapaneseveganskitchench]

Try boiling the soy meat in 500ml water + 1/2tsp baking soda(This ratio might need fine tuning, though) Alkaline water weakens protein-bonds, reduces the dryness and makes meaty texture.

[@nome12327]

Is there a way to make this in an air fryer or without deep frying but still keeping the crunchy texture of karaage?