Japanese Triple-Fried Chicken (Kara age)


Went to a friend’s  house few months ago and saw her preparing this chicken and I ask her for the recipe,  so she took out her new cook book and I took a snap shot of the recipe and forgot about it, is only till last Sunday, when my youngest son ask me whether I know how to cook this, I then remembered that I have taken a snap shot of the recipe, and decided to cook for the boys.  

Triple frying method though seems to be troublesome, but it produces a lovely brown, crispy skin and tender, juicy chicken pieces.  I decided to doubled the portion from the original recipe as I reckon it will have extra for them to bring to school as their lunch the next day, but guess what? It was so yummy that the whole plate was clean out by the 2 boys at dinner! 


800g chicken thigh, skin on

100g potato flour or cornflour for dusting

1/4 teaspoon salt

800g oil for deep frying 

Lemon wedges and Japanese mayonnaise to serve

Hot cooked Japanese rice


4 tablespoon light soy sauce

2 tablespoon sake (I use Martini)

2 teaspoon grated ginger

1/4 teaspoon sugar


Cut the chicken thigh in 5cm square and marinade the chicken for at least 30min

Place the flour and salt in a large bowl and mix well 

 Prepare a rack with a tray line with aluminum foil (drying on rack instead of paper allow6 the air to circulate and keep the chicken crispy)

Using a chopstick, coat the chicken with the flour one piece at a time and place on a tray or plate and allow to stand at room temperature for a few min (this help the flour stick to the chicken and give a crisper coating after frying)

In a large saucepan, wok or deep fryer, heat the oil to 190°C
1st Frying: deep fry the chicken for 1 min, remove the chicken and place on the rack and rest for 30 sec

2nd Frying: Put the chicken back into the oil, fry for 30 sec, remove the chicken and place on the rack and rest for 30 sec

3rd Frying: Put the chicken back into the oil, fry for 30 sec, remove the chicken and place on the rack and rest for 2 min

Transfer to a serving plate and serve with lemon wedges, mayonnaise and hot rice


Takoyaki たこ焼き or 蛸焼🐙🐙🐙


Ingredients for the batter:

128g plain flour
1 1/2 Tbsp cornstarch
1 1/2 tsp dashi powder or chicken stock
2 eggs
480g cold waters
3 1/2 tsp Japanese soy sauce

Any of the ingredients for the filling:
Boiled Octopus, cut into cubes
Small prawns
Cooked chicken
Tempura pieces
finely sliced spring onions
1-2 Tbsp beni-shoga (red pickled ginger)
Shredded cheese (optional)

Ingredient for the topping:
Japanese Mayonnaise
Katsuobushi – Bonito flakes
Ao-nori (Dried sea weed strips)

Steps for the batter:
1. Place plain flour, cornstarch and dashi powder in a bowl, and combine with a hand whisk.
2. Add eggs, dashi powder and half of the water. Whisk until smooth.
3. Add soy sauce and the rest of the water gradually, whisk until combine well.
4. Cover and refrigerate for half an hour.

To cooked:
1. Heat up the pan and oil the individual compartments with the oil brush or spray with generously amount of oil
2. When the oil is heated up, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit. Add green onions, octopus (or whatever meat you are using), and shredded cheese (if using).

3. After a while, the bottom of the takoyaki will be cooked through. At this point, you can use a pair of chopstick to scope the batter that is on the side into the batter, then turn them over 90 degrees. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. Wait a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.

4. The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes.

To serve:
place the takoyaki on a plate and drizzle with Japanese mayonnaise and Tonkatsu sauce. Genrously sprinkle on the bonito flakes and aonori.


Chicken Katsudon


Katsudon is a popular Japanese food, a bowl of rice topped with a deep fried pork or chicken, eggs and condiments.  This recipe is easy to prepare and yummy too! 

Serve 4

Ingredients for the chicken thigh (Tori Katsu):

4 pieces of boneless chicken thigh

2 eggs plus 1 teaspoon water, beaten

1/2 cup bread crumbs

Plain four for dusting

Oil for deep frying

Dash of Salt and pepper

Method for the Chicken thigh (Tori Katsu):

Remove excess fats, make slits along fats to prevent shrinkage while cooking. Sprinkle with salt and pepper on both side for 5 mins

Prepare flour, beaten eggs and bread crumbs in individual container 


Dust chicken thigh with plain flour on both sides, shake off excess flour 


Dip into beaten eggs, then 


Coat with bread crumbs and press on both sides 


Deep fry at 180°C, turn over 2 to 3 time and fry until golden brown

Dish and drain on paper towel, 

Repeat till all meat is finished

When the meat is cool, cut into pieces

Ingredients for Katsudon:

Cooked rice for 4 person

4 pieces of cooked Tonkatsu, chopped

1 onion, thinly sliced

4 tablespoon green peas 

4 eggs

Cooking Sauce:

1 2/3 cup Dashi stock (for every 1 cup water with 3g Dashi stock powder )

4 teaspoon sugar 

5 tablespoon soy sauce

5 tablespoon mirin


Put the sauce into a pouring jug and use a hand whisk and whisk till sugar melted, you should have 2 cups sauce 


In a small saucepan, heat one portion (about 1/2 cup) of the cooking sauce, 1/4 portion of the onion and 1 tablespoon of green peas and bring to boil 


Pour over 1 beaten egg and cook until egg is set 


Add in one piece of the Tonkatsu

Pour on top of a bowl of hot cook rice and serve immediately 

Okonomiyaki お好み焼き (Japanese Pan Cake)

Make 4 pancake
Ingredients for the batter:
Dissolve 1 tbsp Dashi powder with 1 tbsp warm water
1 cup plain flour
1 cup + 2 tbsp of water

Ingredients for the filling:
1 egg, beaten
1 cup cabbage, thinly slice
1/2 cup spring onion, chopped finely

Optional ingredients:
Bacon, small prawns, Chinese sausage etc.

Japanese mayonnaise (kewpie)
Japanese BBQ sauce (0konomi sauce)
Seaweed flakes (Aonori)
Bonito flakes (katsuobushi)

Cooking Instructions
In a large bowl, use a hand whisk and whisk all the batter ingredient until smooth
Add the egg and mix well
Fold in the remaining ingredient for the filling and mix, but don’t over mix.
Heat oil in a 20cm non stick pan and pan fry till golden on both side.
Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.



OYAKODON (親子丼), literally mean “parent-and-child donburi” – is a Japanese rice bowl dish, in which chicken, egg, sliced spring onion or large onions, are all simmered together in the sauce and then served on top of the cooked rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.

Ingredients For 1 person:
1 bowl of cooked Japanese rice
Salmon, chicken or beef, sliced thinly Or deep fried pork chop or chicken cutlet
1 small onions, slice thinly or 2-4 Spring onion cut into section
2 eggs, beaten
Shredded seaweed or spring onion for garnishing

Mix together:
30ml concentrated Soba sauce
30ml Mirin
90ml water

1. In a small pan, heat the sauce till boiled


2. Put the meat and simmer on low heat for a few minutes.


3. Add onions and simmer for a few more minutes


4. pour the eggs over the meat and onion.

5. Turn the heat down to low and cover with a lid.
6. After about one minute, turn off the heat.
7. Pour on top of hot rice and garnish with seaweed or spring onions, serve immediately

Easy Teriyaki Chicken Bowl

Serve 4
700g boneless chicken thigh / chicken pieces of your choice
4 cups cooked Japanese rice
frozen broccoli carrots cauliflower mix OR
Vegetables of your choice

Teriyaki sauce:
1 tbsp grated fresh ginger root
1 teaspoon minced garlic
110g Kikkoman Teriyaki Marinade Original Flavour

1. Wash and clean the chicken pieces, towel dry
2. Marinate chicken pieces in teriyaki sauce in the fridge overnight
3. Bake or grill chicken (175 degree) in the oven till golden, turning once and baste with marinade sauce
4. Boil or steam the vegetable till cooked, drain and set aside.
5. Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice.

Optional :
in a small saucepan, strain the marinade and bring to boil, reduce heat and let it boil, drizzle the sauce over the the chicken and steam rice

Taiyaki (たい焼き)


I love Taiyaki, whenever I’m back in Singapore, if I come across a Taiyaki store, I will buy one and satisfied my craving, the problem with store bought Taiyaki is that the filling is way too little! So, I make my poor husband to go hunt for me a Taiyaki pan when he got a one night stop over in Seoul, Korea 😁.Lots of red bean fillings and craving satisfied! Yum Yum! And thanks 💋Irynn for helping me to modified this recipe to make it crispier.
Make 6 pieces

150g cake flour
1 1/2 tsp baking powder
1 egg beaten
180ml milk
40g sugar
1 tbsp butter melted
1/2 tsp vanilla extract

Sift cake flour and baking powder in a bowl
Add sugar and egg and use a hand whisk and beat well. Add in the remaining ingredients and stir well
In a small bowl, put in 70g of batter, add in the desire flavoring and mix well
Heat the Taiyaki pan over medium heat, brush some oil on the mould, pour the batter in, add the filling, cover with more batter, close the lid and cook till both side golden brown.
Chocolate – add 1/4 tsp coco powder
Green tea – add 1/2 tsp green tea powder
Pandan – pandan paste
Strawberry – strawberry essence and pink food coloring

Red bean
Creamy corn
Peanut butter