Fried chicken, a favourite teapot, and the things that make a house feel like home
A few weeks ago, our long-time customer Darren dropped by the shop to pick up a few things.
Among them was a bottle of Iyoshi Cola, which he was trying for the first time, Dainichi-gama chopstick rest and a set of Katazome Takada coasters. Nothing particularly unusual about a visit to Simply Native, until a little while later when Darren sent us a few photos of how they had found their way into his home.
We loved them immediately.
Alongside the coasters was the ancient pottery teapot, which Darren had purchased from us a few years ago. and, in the middle of it all, a plate of homemade karaage.
It was one of those unexpected moments that reminds us why we love what we do.
The things that leave our shop don't simply disappear into someone's home. They become part of everyday life. A teapot used and loved over years, handmade coasters brought out for dinner, small handmade pieces of ceramics sitting beside a meal. These are the moments we rarely get to see, but are perhaps the most meaningful part of being a shop like ours.
Darren had discovered a particularly good pairing: Iyoshi Cola and karaage.
The aromatic, botanical character of the cola reminded him of the small fragrance arrangements at Hoshinoya Tokyo, where he stayed in June this year. And with the karaage, the combination turned out to be surprisingly good. Bright, aromatic and refreshing alongside the savoury, crisp chicken.
So naturally, we asked if he would share his karaage recipe with us.
DP’s Karaage Chicken
This recipe is pretty versatile – if you don’t have one or two ingredients for the marinade, it won’t matter too much. Scale the marinade to the quantity of chicken. Generally 400-500 grams of chicken (thigh or breast, I prefer thigh) is enough to serve four with rice and a vegetable or salad on the side.
Ingredients
-chicken thighs, each thigh chopped into roughly six pieces
-oil for frying (I tend to use Australian peanut oil)
-Katakuriko (potato starch)
-steamed rice and vegetables or salad for serving (I like to do a side of charred broccolini drizzled with sesame oil and sesame seeds)
-lemon and mayonnaise (Kewpie or similar) also for serving
-1/4 cup soy sauce
-2tbsp mirin
-1tbsp cooking sake
-1tsp sesame oil
-1tsp sugar/honey/maple syrup
-1 clove crushed garlic
-1 small chunk grated ginger
Combine above marinade ingredients in a bowl and add chicken. Refrigerate for anywhere between 2 hours and overnight.
Cooking instructions
When ready to start cooking, roll each piece of chicken in potato flour and rest on a tray.
Heat oil in a small pot to around 140 degrees Celsius.
Add five or so pieces of chicken each time, frying in batches for approx. 3 minutes.
When all pieces cooked first time, increase heat and fry again (this time in slightly larger batches) for just one minute each time. This will increase the crunchy exterior texture.
Ready to arrange with rice and other sides! I like to season with some furikakke and sesame seeds. 
Here’s Darren on one of his visits to the gallery. We have a feeling there might be a karaage bento hiding in that tote.
Karaage for a next day bento box which is still so good!
There is something very nice about seeing our pieces used this way. Not styled for a catalogue or arranged for a photograph, but simply living alongside the things someone already loves.
Thank you, Darren, for sharing a little glimpse into your home with us.
And to everyone who has been visiting Simply Native over the years, picking up a teapot, trying a new tea, finding a small piece of pottery, or simply stopping by for a chat: these little connections are a big part of what makes our community what it is.
We are very grateful to be part of your everyday lives.