| 7～8 chicken servings | |
| ● Chicken (bite sized) | 200g |
| ● Katsuo (bonito) Shuto | 30g |
| ● Japanese sake | 1 tbsp |
| ● Grated ginger | 1 tsp |
| ● Grated garlic | 0.5 tsp |
| ● Sesame oil | 1 tsp |
| ● Mayonnaise | 1 tsp |
| ● Bonito granules | 1 tsp |
| ● Kelp granules | 0.5 tsp |
| ● Black Pepper | As needed |
| Corn Starch | As needed |
| Oil | As needed |
| Lemon | As needed |
Directions
| 1. | Mix the ingredients with ● in a bowl and leave for about 20～30 minutes. | |
|---|---|---|
| 2. | Heat the oil to 160ﾟC. | |
| 3. | Sprinkle ① with corn starch and fry in oil for about 4 minutes. | |
| 4. | Serve on a plate and garnish with lemon. | |
Comment
Used in this recipe!
Katsuo (bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=84