Karaage Chicken Meets Egg Salad

Credit: Andrew Cebulka

Masa Hamaya

Karaage chicken is a staple on izakaya menus, giving restaurants a proven ticket draw, while presenting a challenge for differentiation. At Japanese tavern Shokudô, executive chef/partner Masatomo Hamaya has found the sweet spot between reliable familiarity and standout distinction in the Karaage Chicken Namban, which is served with a Japanese-style egg salad and a housemade spin on Sriracha that he eponymously named Masaracha.

Chicken thighs are marinated in soy and sake with a touch of ginger for a savory profile. A light dredge in rice flour ensures a crisp, delicate texture. “It’s a traditional dish that all Japanese people love. What makes it different from other Japanese restaurants is the addition of the egg salad, which is similar to a Japanese-style tartar,” says Hamaya. “Few Japanese places use egg salad with karaage.” His recipe is slightly softer than typical egg salad and incorporates Japanese-style pickles made with eggplant, cucumber and myoga (ginger bud) for more distinctive flavor. “The combo is fantastic,” he notes. “Chicken and egg—how would they not go well together?”

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