Hi everybody!
Today, in Australia, there are not many people who don’t know about Karaage chicken.
More and more people are eating it at home as well as in Japanese restaurants.
Recently, vegan people want to eat kaarage but don’t want to use fake chicken,
so, I was thinking what can I use… and few month ago, I used tin of jackfruits and the texture was like pulled pork so I had an idea and came up with this recipe.
What is jackfruit?
Jackfruit is a large, tropical fruit native to Southeast Asia that is becoming increasingly popular around the world. The fruit is a relative of the breadfruit and the fig and can weigh up to 80 pounds (36 kg) and be up to 3 feet (0.9 meters) long.
The outer layer of the jackfruit is a green, spiky skin that is often removed to reveal the yellow flesh inside. The flesh of the fruit is sweet and fragrant, with a flavour that has been described as a mix of pineapple, banana, and mango or Some people say taste like bubble gum. It has a fibrous, meaty texture that is sometimes compared to pulled pork, and can be eaten raw or cooked.
Jackfruit is a nutrient-rich fruit that is high in fibre, vitamin C, potassium, and antioxidants. It is also a good source of other essential vitamins and minerals, including vitamin A, calcium, and iron.
In addition to its nutritional benefits, jackfruit is also a popular meat substitute among vegetarians and vegans due to its texture and flavour. It can be used as a substitute for pulled pork in sandwiches, added to curries or stews, or even used as a pizza topping.
Overall, jackfruit is a versatile and nutritious fruit that is gaining popularity around the world for its unique flavour and texture.
Where can you buy tinned jackfruit?
You can buy it at pretty much any supermarket in the health section or health food shops.
Tips for this recipe
Tinned jackfruit is hard so you will need cook if for at least 2 hours or until soft.
To cook jackfruit, cover the fruit with water and the baking dish with foil. Cook in an oven at 180℃ for 2 hours.
When you cook the jackfruits, don’t let it dry so check water level periodically.
If you are celiac or gluten free, use Tamari and quinoa flake, or if you can get them, gluten free oats.
Vegan Karaage
Ingredients
- 1 tinned Jackfruit 400g
- 300 ml Water for cook jackfruit
Seesoning
- 2 tbsp Soy sauce Or tamari
- 2 tbsp Maple syrup
- 1 tbsp Mirin
- 1 tsp Ginger used tube or bottle
- 2 tsp Garlic used tube or bottle
- ½ tsp salt
- 4 tbsp Quinoa flake or oats
Instructions
- Preheat the oven to 170℃.
- Open the tin of jackfruit, drain the water, then put the jackfruit into a baking dish and cover with water.
- Cover the baking dish with foil then put it in the oven and bake for 2 hours.
- In the meantime, prepare the seasoning.
- Check the jackfruit is soft.
- Drain the jackfruit into a colander then into a bowl. Loosen the jackfruit with a fork or your hands.
- Add soy sauce, maple syrup, garlic, ginger, mirin, and salt then mix well.
- Add quinoa flakes then mix well.
- Dust a tray with starch and portion the jackfruit onto the tray.
- Cover the jackfruit with the starch.
- In a deep pan heat up oil over a high heat.
- Check the oil with long chopstick and if bubbles come off the chopstick you’re ready to go.
- Put the jackfruit balls into the oil.
- Jackfruit is already cooked so only fry until both sides are crispy.
- When both sides are crispy, remove from oil and you are done.
Video
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Tempeh Bolognese, A Delicious and Nutritious classic sauce.
YouTube Channel Grazing Wombat
