Are you an adventurous foodie who is always on the lookout for unique, mouth-watering dishes? How about combining the rich flavors of Japanese and Western cuisine? Meet the Karaage Chicken Benedict with Miso Hollandaise—a delectable fusion that is bound to captivate your taste buds and elevate your brunch game.
Ingredients for Karaage Chicken Benedict with Miso Hollandaise
- Chicken Thigh
- Sake
- Mirin
- Ginger
- Garlic
- Potato Starch
- Oil
- Miso
- Butter
- Lemon Juice
- Eggs
- Cabbage
- Milk Bread
- Tobiko
So what is karaage chicken? It’s a Japanese culinary gem featuring bite-sized pieces of chicken marinated in a mixture of soy sauce, ginger, and garlic, then coated in potato starch and deep-fried to perfection. The result? Crispy, juicy, and utterly irresistible chicken pieces that have become a staple in Japanese cuisine.
Karaage isn’t just a dish; it’s an experience that embodies Japanese culinary traditions. It’s a popular item in bento boxes, izakayas (Japanese pubs), and even at festivals. Its versatility means it can be enjoyed hot or cold, making it a beloved snack, appetizer, or main course.
This Karaage Chicken Benedict with Miso Hollandaise plays on that versatility by combining the crunch of perfectly marinated chicken with the umami of miso hollandaise into an amazing fusion dish that is part American breakfast classic and part Japanese pub-food indulgence.
More Recipes for Exciting Breakfasts…
I first expereinced kaarage chicken while visiting Kyoto, Japan. Kyoto is full of amazing temples and pagodas and is also home to some amazing izakayas. Izakayas are informal Japanese bars that serve drinks and snacks. And, Lord knows I love me a great pub atmosphere in any country and culture.
Best Izakayas in Kyoto
- Suiba Shijo Karawamachiten // Set in a vibrant part of central Kyoto where Shijo and Karawamachiten, this is the spot to enjoy fresh sashimi and sake.
- Nikomiya Gaku // Classic Japanese food in a classic Japanese building.
- Onikai //Finding this gem, which has no outdoor signage, is a bit of a treasure hunt, so start early.
Now on to the miso hollandaise! Hollandaise sauce, made from egg yolks, lemon juice, and butter, gets an umami boost with the addition of miso paste. The miso adds a rich, savory depth that complements the karaage chicken beautifully. It’s a simple yet profound twist that elevates the entire dish.
FAQs
- What is miso hollandaise?
Miso hollandaise is a creative twist on the classic hollandaise sauce. It incorporates miso paste, a traditional Japanese seasoning made from fermented soybeans, which adds a rich, umami flavor to the sauce. This fusion creates a unique and delicious accompaniment to dishes like this twist on your typical eggs benedict. - What makes karaage chicken different from other types of fried chicken?
Karaage chicken is distinguished by its marination in soy sauce, ginger, and garlic and its coating of potato starch, which creates a lighter, crispier texture compared to flour-battered fried chicken. - I can’t poach eggs. Should I just give up on making eggs benedict?
Absolutely not! If you have already checked out my Venison Eggs Benedict recipe, you know I am a non-conformist benedict type of gal. This recipe is no different. If you can’t perfect the poach, my vote is for a soft scramble.
Karaage Chicken Benedict with Miso Hollandaise is more than just a dish—it’s a celebration of culinary creativity and cultural fusion. By combining the best elements of Japanese and Western cuisine, you can create a unique and unforgettable experience for adventurous foodies. Whether you’re already a fan of karaage chicken or a fan of eggs benedict or just curious to try something new, this recipe is sure to delight your taste buds.
Karaage Chicken Benedict with Miso Hollandaise
Ingredients
For the karaage chicken…
- 4 boneless chicken thighs cut into bite size pieces
- 2 tbsp mirin
- 3 tbsp sake
- 2 tbsp soy sauce
- 1/4 inch knob of ginger grated
- 3 cloves garlic grated
- 1/2 – 3/4 cup potato starch
- salt and pepper
- oil for frying
For the miso hollandaise..
- 2 eggs yolks
- 1 tbsp brown miso
- 1 tbsp white miso
- 2 tbsp lemon juice
- 1/2 cup butter
- salt and pepper
For the benedict…
- 8 eggs
- 1-2 tbsp white vinegar
- 1 1/2 cup cabbage shredded
- 8 slices milk bread toasted
- 3 tbsp orange tobiko
Instructions
For the karaage chicken…
- Mix together mirin, sake, soy sauce, ginger and garlic. Add chicken and marinate for 24 hours.
- Remove chicken from marinade. Let drip on wire rack. Lightly coat each chicken piece in potato starch.
- Heat oil in a heavy-bottom pot to 350 degrees F and fry chicken in batches for 4 minutes. Remove from oil and let cool slightly. Return chicken to oil and fry for another 2-4 minutes, depending on size.
- Rest chicken on paper towel or newspaper to remove excess oil.
For the miso hollandaise…
- Whisk together egg yolks, miso, and lemon juice until fluffy.
- Melt butter on the stove. Slowly stream into the egg yolk mixture, whisking continuously. Season to taste.
To assemble…
- Lightly toast milk bread. Trim crusts if desired. Set aside.
- Bring water to a boil in a large pot. Reduce heat. Stir in vinegar. Crack eggs into a fine mesh sieve and transfer individually to a ramekin. Add egg to pot and poach for 3-4 minutes. Remove with a slotted spoon.
- Layer cabbage on top of milk bread toast. Top with karaage chicken. Layer with egg and top with miso hollandaise. Garnish with tobiko.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
