Izakaya Night

4 people · 4 dishes · June 15, 2026

Hero dish by Hiro T.

4 people came together and shared 4 dishes on June 15, 2026.

Everyone who came

Hiro T.
Yuki N.
Sara W.
Owen C.

What everyone made

Chicken Karaage

Hiro T.
- chicken thighs
- soy sauce
- sake
- ginger
- potato starch
1. Marinate chicken pieces in soy, sake, and ginger for 30 minutes.
2. Coat in potato starch and deep-fry at 340 °F for 4 minutes.
3. Rest 2 minutes, then fry again at 375 °F for 1 minute until extra crispy.
Agedashi Tofu

Yuki N.
- silken tofu
- dashi stock
- mirin
- soy sauce
- potato starch
- grated daikon
1. Pat tofu dry, cut into cubes, dust in potato starch.
2. Deep-fry at 350 °F until skin is lightly golden; drain.
3. Serve in warm tsuyu broth with grated daikon and spring onion.
Yakitori Skewers

Sara W.
- chicken thighs
- tare (soy-mirin glaze)
- spring onions
- bamboo skewers
1. Alternate chicken and spring onion pieces on soaked skewers.
2. Grill over high heat, brushing with tare glaze every turn.
3. Cook 8–10 minutes total until caramelised and cooked through.
Edamame with Yuzu Salt

Owen C.
- frozen edamame in pods
- flaky sea salt
- yuzu zest (or lemon zest)
1. Boil edamame in salted water for 4 minutes until tender.
2. Drain and toss immediately with flaky salt and yuzu zest.
3. Serve in a bowl — eat straight from the pod.

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