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Karikari Cheese (Izakaya Crispy Fried Cheese)
An izakaya bar snack: shredded cheese fried in a dry nonstick pan into a golden, lacy disc that's crisp outside and still a little chewy in the middle. Serve hot with cold beer and edamame.
Notes
Starter recipe; adjust to taste. Low heat and patience make the crust: if it browns too fast the inside won't set.
RECIPE CARD
Karikari Cheese (Izakaya Crispy Fried Cheese)
Yield: 2 servings | Time: 10 minutes
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Ingredients
- 1 cup Shredded mozzarella (low-moisture)
- ½ cup Shredded aged cheddar or gouda
- 1 tsp Katakuriko (potato starch)
- Pinch Shichimi togarashi
- Aonori or sliced green onion, to garnish (optional)
- Kewpie mayo or spicy mayo, for dipping (optional)
Instructions
- Toss the cheeses with the potato starch.
- Heat a small nonstick skillet over medium-low with no oil. Pile the cheese in a 5-inch round and press flat.
- Cook 4–6 minutes, without moving it, until the fat bubbles out and the bottom is deep golden. Pour off excess fat.
- Flip with a thin spatula and cook 1–2 minutes more until crisp on both sides.
- Drain briefly on paper towel, dust with shichimi and aonori, and serve hot with mayo for dipping.
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Schossow Kitchen · schossowkitchen.com
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