Soft-Fried Dog Brain

Name: Soft-Fried Dog Brain
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 250 g Cooked dog brain (membrane removed, cut into small cubes); 100 g Egg white; 750 g Peanut oil (actual consumption 75 g); 25 g Starch; 25 g Flour; 5 g MSG (monosodium glutamate); 10 g Cooking wine; 50 g White sauce; 150 g Egg (original text does not specify use); 2 g Salted flour paste; 15 g Sesame salt (dipping); to taste Dog bone broth (for braising the dog brain)

A Korean-style fried dish featuring a tender texture and a savory, fragrant flavor with a distinctive taste.

45 min

Easy

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Ingredients

Cooked dog brain (membrane removed, cut into small cubes) 250 g

Egg white 100 g

Peanut oil (actual consumption 75 g) 750 g

Starch 25 g

Flour 25 g

MSG (monosodium glutamate) 5 g

Cooking wine 10 g

White sauce 50 g

Egg (original text does not specify use) 150 g

Salted flour paste 2 g

Sesame salt (dipping) 15 g

Dog bone broth (for braising the dog brain) to taste

Instructions

Braising the Dog Brain

Remove the membrane from the dog brain and cut the brain into small cubes. Blanch the cubes in boiling water until just cooked through, then transfer to a wok. Add the white sauce, dog bone broth, MSG, cooking wine, and salted flour paste. Bring to a boil over high heat, then reduce to low and simmer to let the flavors infuse. Once seasoned, remove the dog brain cubes and let them cool.

Making the Fluffy Batter

Place the egg whites in a bowl and whisk briskly in one direction until they form stiff, foamy peaks. Stir in the starch until evenly blended to create the fluffy batter.

Frying the Dog Brain

Place the wok over heat and add the peanut oil. When the oil reaches about 150°C/300°F (six-tenths hot), coat each cooled dog brain cube evenly with flour, then coat thoroughly with the fluffy batter. Carefully lower the pieces into the oil one by one and fry until pale golden. When the crust is crisp and cooked through, remove from the oil and arrange on a serving plate.