Drop In Dinner: Karaage Chicken & Hambaagu By Naoto Kojima

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Drop In Dinner: Karaage Chicken & Hambaagu By Naoto Kojima
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Drop In Dinner: Karaage Chicken & Hambaagu By Naoto Kojima says
The Japanese have a long tradition of picking up certain Western ideas, reinterpreting and improving them. For this amazing-looking dinner, Chef Naoto Kojima is presenting a few things that may be best known as classic American fast foods - fried chicken and hamburgers - but have become hugely popular Japanese dishes in their own right .

Karaage Chicken
The ultimate fried chicken, Japanese-style! Chunks of chicken leg & thigh are steeped overnight in a flavourful soy, sake, ginger & garlic marinade before getting a dunk in a potato starch batter and deep fried to golden & crispy.; served with lemon & spicy mayo.
Small (appetizer) $6 -or- Large (entree) with rice $12

Hambaagu Plate
A combination pork & beef burger, garnished with savoury Japanese Tonkatsu gravy, shiitake mushrooms, splash of fresh cream, and topped with a fried egg. Served with rice $14

Agadashi Tofu w/ Japanese Eggplant
Deep fried soft tofu with a light potato starch crust, alongside Japanese eggplant, sauced with a light kombu & soy dashi and grated daikon. Served with rice and a selection of Japanese pickles (tskuemono) #vegan $10

Teisyoku Set Combo: Add homemade miso soup + Japanese pickles (tskuemono) to any plate + $4

Matcha Crème Brûlée
Japan is home to some of the world's best pastry chefs, who have a special affinity for French patisserie. This take on the classic crème brûlée incorporates the delicate flavour of matcha, Japan's much-loved green tea $5

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Naoto Kojima is a professional chef from Okayama, Japan, where he studied traditional Japanese cuisine, and worked in hotels in Okinawa before coming to Toronto. Chef Naoto is now working on bringing some of Japan's most popular dishes to our city through his new catering and pop-up project, G'ma.


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Naoto Kojima is a professional chef from Okayama, Japan, where he studied traditional Japanese cuisine, and worked in hotels in Okinawa before coming to Toronto. Chef Naoto is now working on bringing some of Japan's most popular dishes to our city through his new catering and pop-up project, G'ma.
https://www.instagram.com/gma.toronto/

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Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.

Learn more about our Drop-In Dinners
http://thedepanneur.ca/drop-in-dinner
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By: The Depanneur