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Izakaya Sakura Fried Cod and Zesty Asian Pickled Vegetables

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“This is a recipe from a local Japanese restaurant.”

Ingredients Nutrition


  1. Finely slice onion and soak in a bowl of water for more than 5 minutes. Drain well. Thinly slice carrots.
  2. In a large bowl, mix onion, carrot and salt. Let it sit for 5 minutes, then squeeze well to drain water. Add rice vinegar, soy sauce, sugar, sesame oil and pepper to marinate the vegetables. Chill in refrigerator until ready to serve.
  3. Cut cod into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 degrees F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
  4. Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
  5. Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
  6. Serve with side of chilled pickled vegetables.

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