Ingredients
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2 cans young green jackfruit in water or brine, drained and rinsed young green jackfruit2 cans young green jackfruit in water or brine, drained and rinsed
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2 tablespoons tamari (gluten-free soy sauce) tamari2 tablespoons tamari (gluten-free soy sauce)
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1 tablespoon mirin or rice vinegar rice vinegar1 tablespoon mirin or rice vinegar
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon grated fresh ginger fresh ginger1 tablespoon grated fresh ginger
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 teaspoon toasted sesame oil (optional, omit for oil-free) toasted sesame oil1 teaspoon toasted sesame oil (optional, omit for oil-free)
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1/2 cup chickpea flour chickpea flour1/2 cup chickpea flour
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1/2 cup potato starch or cornstarch potato starch1/2 cup potato starch or cornstarch
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1 teaspoon nori flakes (optional, for sea flavor) nori flakes1 teaspoon nori flakes (optional, for sea flavor)
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1/2 teaspoon black pepper black pepper1/2 teaspoon black pepper
Directions
For best results, serve immediately while hot and crispy. Pair with steamed rice, shredded cabbage, or inside a bento box for a true Japanese-inspired meal. For a soy-free version, substitute coconut aminos for tamari. Shiso can be found in Japanese markets, but basil or mint are great substitutes.
Steps
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1
Done
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. |
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2
Done
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Using your hands or forks, shred the jackfruit pieces, removing any tough core or seeds. |
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3
Done
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In a large bowl, whisk together tamari, mirin (or rice vinegar), maple syrup, grated ginger, minced garlic, and sesame oil (if using). |
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4
Done
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Add the jackfruit to the marinade, tossing to coat. Let it marinate for at least 15 minutes (longer if you have time). |
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5
Done
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In a shallow dish, mix chickpea flour, potato starch, smoked paprika, nori flakes, and black pepper. |
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6
Done
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Toss the marinated jackfruit pieces in the flour mixture until well coated. |
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7
Done
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Arrange the coated jackfruit on the prepared baking sheet. Spray lightly with water for extra crispness if desired. |
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8
Done
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Bake for 25-30 minutes, flipping halfway, until the bites are golden and crispy at the edges. |
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9
Done
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Meanwhile, combine ponzu, chopped shiso, maple syrup, grated ginger, and green onion in a small bowl to make the dipping sauce. |
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10
Done
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Serve the jackfruit karaage hot with shiso-ponzu dip on the side. |
