boneless chicken thighs or breasts (14-15 fried chicken), grated fresh ginger (or 1 tsp of ginger powder). Cook meat in batches to maintain oil temperature. This is an easy to prepare/cook dish that tastes great. The temperature The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Place a lid over the bowl and let rest for at least 15 minutes or overnight. When I am living in another country, I am often gratitude I am Japanese. It's very interesting to get an American culinary view on them as well as read the comments. When you’re done with all four thigh quarters, you should have 20 pieces of chicken when done. 1 tablespoons sweet soy sauce and mix well. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. The tempura is one of the most typical Japanese dishes: it is a characteristic type of fry that, both to the touch and to the taste, is much lighter than the classic and much more crispy. Japanese Food Made Easy showcases favourite recipes such as ramen, gyoza, teriyaki and tonkatsu, as well as Japanese dishes generally eaten at home, such as grilled peppers with bonito flakes, kakiage fritters and homemade fried tofu. After that, it's deep-fried in hot oil until crispy. Step 3. Flour coating. lime wedges for serving. Place a few drops of batter into oil to gauge the temperature (refer to long text above). The most crucial consideration of fried chicken is its crispy exterior-to-meat ratio. I cooked the 8 serve for 2 of us (fairly large eaters who had not had lunch) and use cornflour(corn starch) instead of potato starch but I did use the rice flour and it turned out perfect. Simple coating, à la meuniere, is an uncomplicated affair. Ready made flour for making kara age. Does Pumpkin Pie Need To Be Refrigerated? Dip the moisture-removed sweet potato slices in the batter and slide into the hot oil to fry. This way both sides will be perfect when you take it out again. I even omitted the chicken granules. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. But if you want to reduce the oil intake in your diet, you can choose to air fry this bento box favorite instead. After all pieces are done with the first fried, reheat the oil up to 350F (180℃). Our 10 Most Popular Thanksgiving Pies for Your Feast. 17 Polish Recipes to Make Your Grandmother Proud. Cover and refrigerate at least 20 minutes or up to two hours. Most. I used rice flour for deep-frying for the first time is actually from a coincidence situation. Then I came across a gluten free all-purpose mix in the same store. The lumps will disappear during the deep frying. Sometimes chefs use also baking soda or sparkling water, some spices and a cold egg. Keep reading for 18 easy lunches you can make in 20 minutes or less. Yaki-tori is also my favourite type of "going out" food and there's a lot of variety to be found. If you're craving a sweet fall treat, look no further than these apple crumble recipes. Copyright © 2021 japanmcconnell All Rights Reserved. Required fields are marked *. As much as I love Korean fried chicken (with its sticky-sweet glaze) or Buffalo wings, Japanese karaage allows the chicken to shine and not get lost beneath an overbearing sauce. Alternatively, debone the thigh pieces with skin intact, and cut into two-inch pieces. Lightly apply the flour and then overlay the potato starch. Please be aware that some links on this website are affiliate links, which means if you click on them and go on to buy a product I may earn a commission. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well. Even the chicken I cooked first was still in good shape when it came time to eat! For the marinade, combine garlic, ginger, soy sauce, mirin, sesame oil, and a few grinds of black pepper in a bowl and mix. Mix the flour and corn starch in a large bowl. Any time menus proclaim “100 percent white meat” (especially with chicken nuggets at fast food chains), I see it as marketing flimflam duping consumers into believing they’re eating something healthier. Substituting rice flour for wheat flour in practically any fried food is a refreshing alternative that is weightless, crispy, and tender. Cake Flour, we call 薄力粉 (Hakurikiko), is soft (weak) wheat flour of low viscosity and protein content. Found inside â Page 73When neither meat nor fish is included among the deep - fried ingredients , the dish is called shojin - age ... sugar 1 tablespoon mirin Vegetable oil for deep - frying Lightly mix the eggs , flour , and ice - cold water in a bowl until ... Sprinkle in the mixture of potato flour and strong flour. Keep a pack of super-versatile boneless, skinless chicken breasts in the freezer, and you'll always have access to quick-and-easy, family-pleasing meals. We've crunched the numbers (and our fair share of pie) and have come up with a list of our 10 most popular Thanksgiving pies, as rated and reviewed by our passionate community of home cooks. 1 quart vegetable oil for frying. Then pour in 150g warm water, whisk in the yeast and leave to one side . For making tempura sauce. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well. Since then, I have been captivated by the rice flour magic!! There are minimal accompanying sauces. So if you plan to eat fried chickens after for a while, better to use wheat flour together. Arranged the tender, juicy, crispy Karaage recipe to the super crispy, tender, juicy Karaage recipe! 15 Vegetarian and Vegan Recipes for a Southern Thanksgiving Feast. Then, coat in potato starch. Typically, a squeeze of lemon suffices, but Kewpie mayo—richer and with more umami flavor than its American mayonnaise counterpart—is also a popular dip. Since I purchased rice flour by mistake, so I started to use rice flour for coating then I found it make deep-fried food incredibly crispy. This is the point that throws me away from making Japanese fried chicken. The mix listed rice flour, tapioco starch and potato starch as the first three ingredients and thus I decided to give it a try. It becomes very juicy (and bigger) Karaage chicken, but I do care about *the taste of coating inside a ball. If left unchecked, The oil will smell charred. Wheat flour keeps the umami flavor inside the meat, and potato starch adds a crispy texture. Japanese chicken just like in the restaurants. In Japan, there’s a robust culture of to-go food served in basements of department stores known as depachika. Found inside â Page 1007Tokyo, Japan. A nearby view of an elderly Japanese lady frying Tofu on the street. Children and Mr. W.J. Morse are looking on.â (2) An elderly Japanese ... Packages of adsuki bean flour purchased in a store, Tokyo, December 24, 1929. 17 Best Boneless Chicken Breast Recipes Ready in 30 Minutes or Less. - Recipe Main Dish : Fried chicken japanese. In a small bowl, stir together the flour and paprika. Labels: Baking , Cooking , Food , Tokyo Life. Using everyday pantry ingredients, they're easy to prep, comforting to eat, and endlessly versatile. Then it is dusted with flour or potato starch and fried in oil. 5. Hungry for some fry chicken? In batches of 4-5 gently lower the chicken into the oil and fry for 3-4mins until they start to turn a pale golden colour. But I can’t replicate their recipes at home, and I’ve yet to find a method that produces a more consistent fried chicken from my kitchen than karaage. I thought the chicken was dry and didn't have as much flavor as I wanted. Tradition says that the tempura was born following contacts between the Japanese and the Christians, originated from the word "tempora" which indicated the days of the week when only fish and vegetables . If there is a tiny piece, you can wrap it in the ball. Transfer to a baking rack. Found inside â Page 89deep-fried oyster rice bowl kaki furai donbun Deep-fried oysters are normally eaten during winter in Japan as this is ... Serves 4 Eggs 6 Sauce Plain (all-purpose) flour 1/2 cup Dashi stock (see page 113) 375 ml 1 Japanese breadcrumbs ... 2 Tbsp all-purpose flour (plain flour) (more if necessary) 4 cups neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying) Seasonings: 1 knob ginger (½ tsp grated ginger) 1 clove garlic ½ Tbsp soy sauce ½ Tbsp sake (you can substitute it with dry sherry or Chinese rice wine or skip) ½ tsp sesame oil (roasted) Garnish (optional) 9 Cranberry Cocktails for Making Spirits Bright, Our 15 Best Chicken Casseroles of All Time Are the Best Comfort Food. Wheat flour keeps the umami flavor inside the meat, and potato starch adds a crispy texture. 2. The chicken is cut into manageable and similarly sized pieces. Note: Please be cautious and check with your supplier if this product is for virus protection purposes and if the coronavirus (COVID-19) will affect your order. By letting the meat sit in the refrigerator for over an hour, the coating flour absorbs excess juice and will be crispy fried in oil. And, of course, if you're starting with bone-in chicken breasts, here's a quick tutorial for how to bone a chicken breast. If you’re deep frying chicken, you might as well go for the most delicious cut. Massage in the egg with hand and mix it evenly with the chicken. Put oil into pot or fryer. Cut chicken into about 2 - 3inches cube (about 1.4oz, 40-5-g). Heat vegetable oil in a heavy based frying pan on high heat and add the fish fillet. Marinate chicken pieces in Sake, soy sauce, salt, pepper, grated garlic and ginger in a bowl for at least 1 hour. Basic tempura batter. Found inside â Page 202TEMPURA SHRIMP Claiborne was the first to emphasize the Japanese way of deep - frying food coated with batter that ... The way to get lumpy batter is to barely mix the flour into egg and water and to make the batter in small batches . 256 calories; protein 20.9g; carbohydrates 4.8g; fat 16.7g; cholesterol 98.4mg; sodium 327mg. Using a heavy cleaver, chop the piece with the bone in half, resulting in three similar-sized pieces. Add 3-5 pieces at a time to avoid the oil temperature will drop rapidly. Found inside â Page 374Serve with Japanese ton-katsu sauce or Worcestershire sauce and pickles (pp370â371). serves 4 mild, ... 2 tbsp plain flour 1 egg, beaten 25g (scant 1oz) fine, dry white breadcrumbs vegetable oil for deep-frying 450g (1lb) Japanese rice, ... Also, tare-sauce forever. *A lump of flour that fits in the gap when rolled. Found inside â Page 544Deep-Fried Japanese Meat-Based Dishes 'Karaage' is a deep-fried (agemono) bite-sized meat nugget coated with a mixture of egg, seasoned wheat flour or potato starch, and water before deep frying in a light vegetable oil (Figure 4). To make tempura, you need to attach a mixture of flour, water, eggs, etc. SO I found out the easier method for coating flour and also the best flour to make Karaage crispy as hell. Place the egg in a medium size bowl and beat using chopsticks or whisk. Add the cold water and mix them. Dredge all tempura ingredients one-by-one into dry flour mixture, shake off excess and set aside if need. Hungry for some fry chicken? Mix all the dried powder (flour, starch…) in a separate container. Hoping I can help your interests with my passion-Japanese food, wellness, soul &spirits, and travel guide. 7. It is completely gluten-free and brings several benefits to your health and cooking! Pronounced as 'ka-RA-AH-geh', the word Karaage implies the food and technique of which an ingredient is lightly coated with flour and deep-fried. 1 cup ice-cold Japanese beer, plus a small amount of additional beer, only if necessary. 1/2 cup all purpose flour 1/2 cup corn starch salt and pepper oil for deep frying Instructions. But speaking as a vegan, I think you'll enjoy the options you'll find here so you can create an entire feast or even just include a few of the dishes for the vegetarian/vegan eaters at your Thanksgiving table. The Review Of Features Of Coating For Japanese Fried Chicken. You will see how a beaten egg works for Karage chicken by reading, I recommend tenderizing the meat when using chicken breast. Found insideTo make this delightful treat, I remember my mother would purchase mongo beans and fine Japanese flour that was packaged in a slim white ... which was then flattened like a thick cookie and powdered once more with flour before frying. Found inside â Page 475Most non - fried instant noodles are plain in taste and accompanied by a package of soup base , which is applied to both ... The main ingredients of Western - type snack foods in Japan are potato and corn , but wheat flour and rice are ... 6 tablespoons cornstarch, more or less, for dredging. Everybody loves "Karaage" in Japan. Creamy potato soup is an easy meal to make and even easier to freeze and store so you can have hearty soup anytime you want. It does not have to be chicken. You can use bread crumbs if frying with. Leave for 30 minutes. Found inside â Page 228Deep - Frying Agemono Although the technique of deep - frying was originally introduced to Japan centuries ago by Europeans and Chinese ... One must force oneself to leave the egg , water , and flour batter looking decidedly unmixed . And thanks to our 10 different top-rated recipe options, you'll never get tired of this versatile soup. 3/4 C (95g) cake flour 1 tsp (5g) baking powder 1/4 tsp salt 3/4 C (180ml total) water with 3-4 ice cubes oil for deep frying Mentsuyu; Instructions. And I’m convinced the Japanese have fine-tuned the art of chicken frying better than any culinary culture. Put the tempura dipping sauce in a serving bowl and add the grated ginger or grated Japanese radish (daikon) to taste. Tender, Juicy, Crispy Karaage Chicken Recipe; Japanese fried chicken. Found inside â Page 159Keep the batteringredients, including the water and flour, in the refrigerator until just before you are ready to fry. There are differentratios offlour, water, egg and starch. The standard recipeist beateneggyolk mixed with 1 cup ... Cover and refrigerate at least 20 minutes or up to two hours. I use a mix with white all-purpose flour and white rice flour, you can use rice flour only when you plan to enjoy fresh cooked fried chicken. The savory smell of soy sauce fills the kitchen while frying in oil. Found inside â Page 137FRIED SHRIMP Ebifurai When I was a child , ebifurai was my favorite dish at restaurants called yoshoku - ya , which ... flour 2 eggs thoroughly beaten 2 cups panko breadcrumbs ( see page 386 ) Vegetable oil , for deep - frying 4 cups ... Found insideYou might have to bring your own along. Streusel: A crumbly dessert component that is made from flour, butter, sugar, and spices. Teriyaki sauce: Contains soy sauce. Tempura: A Japanese method of frying foods in ... It has a fine texture and gives cakes more tender texture than regular flour. A small garnish of coriander on the rice and chicken would not go astray either. Will be making this often. 5kg Japanese Flour For Tempura Fried Seasfood Flour Fried Shrimp Batter Mix , Find Complete Details about 5kg Japanese Flour For Tempura Fried Seasfood Flour Fried Shrimp Batter Mix,Japanese Flour For Tempura,Fried Seasfood Flour,Fried Shrimp Batter Mix from Flour Supplier or Manufacturer-Xiamen Uprising Star Foodstuffs Co., Ltd. Do not use sweet soy sauce or too salty soy sauce. Yes! 5. Rest coated chicken for at least 1 hour to overnight, Roll coated chicken into a ball (optional). This combination renders marinated foods savory with rounded sweet notes. " --Patricia Wells "This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters Yes, hours. If you like the taste of Japanese dishes, you will love it. really enjoy making it. Rice Flour 101; Health And Cooking Benefits. Found inside â Page 98Tokyo, Japan. A nearby view of an elderly Japanese lady frying Tofu on the street. Children and Mr. W.J. Morse are looking on.â (2) An elderly Japanese ... Packages of adsuki bean flour purchased in a store, Tokyo, December 24, 1929. I recommend its health benefit, especially It's gluten-free! Stir-around with chopsticks (be careful of oil! It’s still you can make crispy chickens, though! I felt so much better when I found my secrets, so I couldn’t wait to share with you! Because karaage pieces are cut into a uniform size, you can cook a whole serving quickly and in one go. Still turned out excellent. Put the bag in the refrigerator and marinate for at least an hour. But it didn’t bother my husband. This chicken has a really good flavor. The "non-gluten" label identifies products with stricter criteria of 1ppm or less of gluten content, while "gluten-free" products. Carefully lower half the chicken pieces into the hot oil. “The difference is that it’s eaten at both restaurants and at home, because it’s so easy to cook and so damn tasty.”. 日清 (Nissin)is the major manufacturer for flour in Japan usually dominates the shelf. Mix in to the chicken well. Turn on medium heat and bring up to 340~360F. 3. Wondering what to serve this year? Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Coat marinated chicken pieces with the flour mixture; and deep fry in hot oil until golden brown. Amount is based on available nutrient data. Found inside â Page 13096 ) ; or 9 ounces doufu 1 teaspoon salt 5 tablespoons ( whole - wheat ) flour 5 tablespoons oil 2 tablespoons shoyu ... One of the culinary arts raised to great heights by the Japanese , the technique of deep - frying comprises a world ... Repeat steps 2-5 for all your prawns. If you are a Japanese food geek, you can't miss "Japanese fried chicken" called 'Kara age" to eat, to cook. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In America, eating fried chicken every day is viewed as gluttonous behavior. 6. Crumbles get their name because the fruit filling is typically covered with a crumbly mix of butter, flour, and sugar, creating a delightful golden brown topping once baked. The breaded, deep-fried pork cutlet tonkatsu is a Japanese dish with a very recent history. Cut a chicken thigh into 3-4 pieces. Found inside â Page 229... or immature soybean), dry soybeans (roasting and frying, stewing and boiling), roasted soybean flour. Fermented soybean foods. Production and consumption of soybeans (China and Taiwan). Japan: Tofu (soybean curd), kinugoshi tofu, ... Panko began popping up stateside in traditional Japanese dishes like tempura and tonkatsu, a deep-fried pork cutlet. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Cut the thigh in half lengthwise along the bone. Remove excess liquid from 1. and add in lightly beaten egg. freshly ground sea salt, for sprinkling on shrimp as they come out of the . Put cake flour, baking powder, salt in a medium bowl and whisk well. In a plate, mix flour and tapioca starch together (or just tapioca starch). Then, cut the drumstick in half through the bone. Also a shout-out to chicken namba (chicken with a egg-mayonaise tartar sauce), I could that every day. Very crispy, and my friends like it too. Mix flour, corn starch and some salt and pepper in another bowl. (see photo 2) 4. Depends on the purpose of Karaage chicken, you can use three different ways for coating chicken. (Preferably overnight for chicken with skin.) Korean fried chicken uses potato starch. Okonomiyaki, Japanese pizza pan fried flour and bacon traditional Japanese cuisine royalty free stock video and stock footage. Add in your crumbed chicken, then drizzle another 1 tbsp of oil over the top. Cut the chicken into 5cm pieces. Automatic Japanese Fried Rice Powder Flour Frying Machine, US $ 7000 - 9000 / Set, Food & Beverage Factory, Video technical support, Online support, None.Source from Gelgoog Intelligent Technology Co., Ltd. on Alibaba.com. Steps. Instructions. Do not put too many pieces, keep a small batch. corn or peanut oil, for deep-frying, placed in a deep-fryer according to manufacturer's specifications and heated to 360 degrees. 3 Japanese fried chicken is tossed in rice or cornstarch. Mix the marinade and chicken together until coated. In my recipes, I always use Nisshin Seifun 's Hakurikikomugiko. Rice flour is a fine flour made from ground rice. Lastly roll the prawn in the panko breadcrumbs until well covered. Traditionally, karaage chicken was not marinated before coating and frying. Wonderful flavor! There are three important factors in frying good tempura - oil temperature, the constancy and quality of the batter and timing, according to Ten-ichi tempura house's Akira Akashi in Sasebo. Welcome to my Japanese lifestyle blog! Theirs is fried in duck fat, and it’s their number one seller for good reason. And that’s thighs and drumsticks. Thanksgiving appetizers get the meal off to a delicious start. Just marinate the meat, lightly coat it with flour or starch (potato or corn), and air fry it with light oil. In a large frying pan or deep fryer, heat oil to 185 degrees C. Place chicken in hot oil, and fry until golden brown. Place the prawns in the hot oil and fry until golden brown. Excellent! Rice flour is finely ground raw rice and is used to make rice noodles and pancakes, thicken soups and stews, for a bakery. In my first recipe, I coat chicken with all-purpose flour and potato starch each time. Your email address will not be published. Indeed, it takes longer to deep-fry compared with the non-roll chicken becouse of its size and volume. Serve immediately with lemon wedges and Japanese mayonnaise. Percent Daily Values are based on a 2,000 calorie diet. You can use whole grain wheat flour and brown rice flour if liked. Common ingredients to fry are shrimp, squid, green bell pepper, eggplant, sweet potatoes, potatoes, kabocha, carrot, mushrooms, and shiso (perilla). Ready made flour for making kara age. this is a great fried chicken recipe. You need a little practice to get used to making a chicken ball, but it will not bother you once you get used to doing so. Frying doesn't have to involve a thick, heavy batter that creates a greasy, bready crust. fresh grated ginger1/4 cup soy sauce1/4 cup mirin or sweet sake2 tsp. 10 Top-Rated Diabetic-Friendly Desserts That Are Low In Sugar, But High In Flavor. You saved Japanese-Style Deep Fried Chicken to your. Do not touch the tempura until the pieces begin to float to the surface. Heat the oil into high heat about 350 F. Add the coated chicken pieces and deep fry for 2-3 mins till chicken start floating on the oil. Toss with a pinch of kosher salt while still hot. Coat it in the flour, ensuring you really get in every crack and crevice of the chicken. You'll be able to use up your autumnal bounty of fresh apples in these 11 apple crumble recipes, which are delicious served as-is or with a scoop of vanilla ice cream. If you don’t have time you can skip it. Found insideUsing Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being John Belleme, Jan Belleme ... Most soba noodles are made from 40 to 80 percent buckwheat flour, with the remainder being unbleached white flour. Cover, and refrigerate for 30 minutes. I didn’t add a beaten egg this time. They do not do well for things like raw chicken that have to fry for at least 12 to 20 minutes and will get hard and very brown. Trade Assurance. So karaage chicken is called "tori no karaage" (鶏の唐揚げ, fried chicken) in Japanese, qualifying that it is chicken (tori, 鶏). The chicken is dredged and fried with potato or corn starch, not flour. Use boneless chicken thigh or breast, double coating, and double fried! Take a look to see if your favorites made the cut. Thank you. How to Plan What You're Making for Thanksgiving Dinner. Place the soy sauce, sake, garlic powder, ginger powder, and salt and pepper into a ziplock bag. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. Rice flour can provide dietary fiber, which can be expected to lower cholesterol, improve blood sugar levels, and help with digestion. Step 6. Found inside â Page 156frying, the method familiar for tempura. ... Restaurant kare was made with a roux of browned flour and resembled Western curry sauce, but in the Japanese home the roux was omitted; instead salt and curry powder were added to boiled meat ... It worked perfectly. The surface of the tempura is heated with hot oil, but the material is heated while wrapped in batter. And vegetable or canola oil for pan frying, of course. If you're not as crazy as me, or you can't find bread flour, I've read that you can substitute 1 c. + 2 T. of cake/weak flour to approximate 1 c. all-purpose flour. The Masu Sake Cup; The Unique Japanese Sake Serving Style, How To Enjoy It? Found inside â Page 74To make the crunchy fry flour, mix all the ingredients well and store in a cool, dry place. Now for the frying. Heat up the rapeseed oil in a large pan until it hits 180°C/350°F. Maintain this temperature. Found inside â Page 194Oligosaccharides and/or sorbitol and wheat flour are often included. It is popular with the Japanese, who eat them as appetizers with beer. 0Kale: Contains (raw) 0.5g of ... Kara-age: Japanese fried chicNen. This is a popular food for ... Add 150ml of hot water and stir again. Cut the chicken fillets in 3-4 pieces, dip in the bowl of mixture* (ginger, soy sauce and sake) and mix well. Thanks Amy! I didn’t think our fried chicken could get better.”. Note: Please be cautious and check with your supplier if this product is for virus protection purposes and if the coronavirus (COVID-19) will affect your order. One of the best renditions of karaage I’ve sampled can be found at a downtown Chicago Japanese restaurant called Slurping Turtle (there’s a sister location in Ann Arbor, Michigan). When you hear "karaage", most of us assume it's chicken karaage, but it can also be fish or vegetables. The tempura is one of the most typical Japanese dishes: it is a characteristic type of fry that, both to the touch and to the taste, is much lighter than the classic and much more crispy. This chicken is absolutely excellent! When the chips are down and we need dinner on the table fast, we turn, like the rest of America, to skinless, boneless chicken breasts to save the day. In this way, the fried chicken color gets a more whitish and crispy texture.
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