Japanese pronunciation: からあげ (karaage)
| Category | Item |
|---|---|
| Restores | 4 (+0.6) |
| Eating time | 1.6s |
| Compost | 85% |
Chicken seasoned with shoyu and ginger, dusted with potato starch, and fried until it colours.
Obtaining
Related guides
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Potato
- Chicken
- Chicken Slices
- Shoyu Bottle
- Ginger Slices
- Potato Starch
- Egoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle
In the real world
Karaage seasons chicken with shoyu, sake, ginger, and garlic, dusts it with potato or wheat starch, and deep-fries it. Local specialities exist, such as Nakatsu karaage in Oita, but the dish itself is nationwide.
Differences in game
Resting in the marinade and draining are omitted, and double-frying is combined into one heating step. Sake and garlic are omitted; shoyu, ginger, and potato starch provide the seasoning and coating.
References and sources
- Karaage — The marinade ingredients and the starch-dusted frying method.