THE STORY. Can you cook a gourmet dinner and enjoy the party, too? Three top chefs use their classic culinary skills to lead us through a successful dinner, start to finish. Because, once you solve the mystery of how to throw a great dinner party—the who, where and with what delicious dishes—everyone wins.
By Jenny De Jesus
(page 1 of 6)
Photos by Alex Viarnes
FROG LEGS Karaage
ACTIVE TIME: 15 MIN, START TO FINISH: 24 HOURS
"Tastes like chicken!" says Matsubara. Go for the unexpected at your next dinner party and switch out basic chicken for frogs legs. Overall, "the meat is flavorful and takes well to a marinade," and, because it's on the bone, these fun conversation starters are also extra succulent.
|4 pounds frog legs (found in Chinatown)|
potato starch for dusting
2 cups shio dashi (Japanese soup concentrate)
11/2 cups water
2 cups cooking sake
1/2 cup sugar
3 tablespoons grated ginger
1 tablespoon grated garlic
1. TO MARINATE:
Mix all ingredients together and marinate frog legs for 24 hours.
2. TO FRY:
Dust marinated legs in potato starch and fry at 350 degrees in a frying pan or pot with adequate oil until golden brown.
3. TO ASSEMBLE:
Serve with Japanese Kewpie mayonnaise (see clue at left), lemon and togarashi spice (found at your local Japanese market) and garnish with green onion.
| Clue: |
"Kewpie mayonnaise is very different from traditional mayonnaise," says Chef Matsubara. "It's more acidic and lends itself better to the true karaage experience."
Next: Chef Matsubara's Japanese Yellow Tail a la Plancha