Moriyama Style Nakatsu Shio Karaage（中津からあげ）
Nakatsu Karaage = Fried chicken made in Nakatsu, Oita Prefecture
🍗What kind of dish is Moriyama Style Nakatsu Shio Karaage??
Karaage is more than just a single dish. It’s the ultimate Japanese soul food. From home-cooked staples to izakaya staples, everyone finds their own “perfect” version.
As a nutritionist, I’m always searching for a recipe that combines deeply satisfying flavor with healthy cooking. After trying countless recipes, I’ve finally found the perfect recipe.
Recipe Key Points
While many karaage dishes are marinated in rich soy sauce, this recipe uses no soy sauce at all.
Instead of salty seasonings, I use natural enzymes from pineapple and apple to tenderize the meat, resulting in a refined sweetness and incredible texture. The addition of shichimi pepper and sesame oil creates a rich, nutty aroma and depth that will make you forget soy sauce was even an option.
The Secret to the “50/50” Coating
Texture is just as important as taste. This recipe uses a 1:1 blend of plain flour and potato starch.
Nutritionist Tip: Potato starch is gluten-free, so the surface remains light and crispy without being oily or sticky. Wheat flour helps seal in the juices. This combination keeps the crust crispy even when cooled, making it the king of bento side dishes!
Inspired by a Legend: The Pride of Oita Prefecture
This recipe is my own adaptation of the official recipe from Moriyama, a famous fried chicken restaurant in Oita Prefecture. Oita is known as the “Karaage Mecca” of Japan, and its techniques are world-class.
Moriyama’s official website is here: https://morikara.net
🍋The “Lemon on Karaage” Debate: Insights from a Nutritionist
When you order Karaage at an Izakaya (Japanese pub), it almost always comes with a fresh lemon wedge. While some people love it and others don’t, there are actually several scientific and nutritional reasons why this pairing is a masterpiece.
1. Enhances Nutrient Absorption
Chicken contains essential minerals like iron and calcium. By adding the Vitamin C from lemon juice, your body can absorb these nutrients much more efficiently. It’s not just for flavor—it’s functional!
2. A Boost of Antioxidants
Lemon is packed with Vitamin C, citric acid, and polyphenols. 💡 Pro Tip: Much of the polyphenol and the fragrant “limonene” are found in the zest (the skin). To get the most benefit, squeeze the lemon with the skin side facing down toward the chicken. This allows the essential oils from the peel to spray directly onto your Karaage!
3. Cutting Through the Richness
Karaage is a deep-fried, savory dish. The citric acid and refreshing aroma of lemon cut through the oiliness, refreshing your palate and making every bite taste as light as the first.
The “Lemon Etiquette” in Japan
Despite the benefits, there is a long-standing “Lemon Debate” in Japan. Some people feel that lemon juice ruins the crispy texture of the coating or overrides the original flavor.
Because of this, it is considered polite in Japan to follow these “social rules” when sharing a plate:
- Ask the group: “Is it okay if I squeeze some lemon on this?” before doing so.
- Better yet, take a piece of chicken onto your own small plate (Torizara) and apply the lemon only to your portion.
Which Cut Should You Use?
In Japan, chicken thighs (momo) are the most popular choice for their juicy texture, but breast (mune) and wings (tebasaki) are also delicious. Lately, many people swear by bone-in chicken for even deeper flavor. At many specialty Karaage shops in Japan, you can choose between bone-in or boneless—so feel free to experiment with your favorite cut!
💡 Nutritionist’s Note: Choosing the Right Cut for You
While chicken thighs provide a rich, succulent taste, chicken breast is a fantastic option if you’re looking for a higher-protein, lower-fat meal. If you want the most intense “umami,” try bone-in cuts; the marrow and connective tissue add a wonderful depth to the flavor during frying.
INGREDIENTS (5 Servings) : Moriyama Style Nakatsu Shio Karaage
- Meat: Chicken thigh (500g)
- Salt 4g
- Black pepper moderate amount
- Shichimi pepper moderate amount
- Sesame oil 3g
- Base Seasoning:
- Salt (4g)
- Black pepper & Shichimi pepper (to taste)
- Sesame oil (3g)
- The Secret Marinade:
- Fruit Power: Apple (15g), Canned pineapple (15g)
- Aromatics: Garlic (5g), Ginger (5g)
- Flavor Boost: Sake (5g), Sugar (2g)
- The Coating:
- Flour (20g) & Potato starch (20g) — A perfect 1:1 blend
- Frying Oil: 40g (absorbed amount)
NUTRITION FACTS ：Moriyama Style Nakatsu Shio Karaage
- Calories: 1531 kcal
- Protein: 85.1g
- Fat: 116.3g (Oil absorption rate: 8%)
- Carbs: 42.5g
- Sodium: 5.0g
How to make Moriyama Style Nakatsu Shio Karaage
- Prep the Chicken: Cut chicken thighs into roughly 35g pieces.
- First Rub: Thoroughly rub in salt, black pepper, shichimi, and sesame oil to build the foundation of flavor.
- The Marinade: Grate the apple, garlic, and ginger. Finely chop the pineapple. Mix these with sake and sugar, then rub into the chicken.
- The Secret Wait: Store in the refrigerator overnight. This allows the fruit enzymes to tenderize the meat to its maximum potential.
- Coat: Lightly dust each piece with the 1:1 mixture of flour and potato starch.
- Double Fry Technique:
- 1st Fry: 160°C (320°F) for 5 minutes (to cook through).
- 2nd Fry: Increase heat to 180°C (355°F) for 3 minutes (to get that extra crunch!).
- Rest: Place on a wire mesh to drain excess oil.
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