Showing posts with label Video Recipes. Show all posts
Showing posts with label Video Recipes. Show all posts

Thursday, May 7, 2020

How to Make Kamaage Udon (Marugame Inspired Recipe) | Japanese Cooking Video

Kamaage Udon is Udon served in a wooden bowl with some hot cooking water. You dip Udon into dipping sauce and eat with some toppings if you like. Tempura sides are perfect. If you have ever tried it at a restaurant (such as Marugame Udon Restaurant), you know it is pretty simple yet delicious.




I was not sure if I should get the wooden bowl to recreate it at home while plastic one is available. However, by serving it in a wooden bowl, I noticed it keeps Udon hot for a long while, looking good with a nice steam rising from it. It was fantastic and everyone liked it 😉 If you get a chance to get a wooden bowl, please try it out 💖


Kamaage Udon

How to Make Udon Noodles From Scratch:




Tempura Sides:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Kakiage Tempura (Japanese Vegetable Fritters)
https://youtu.be/jDoA27ChDcQ
Egg Tempura
https://youtu.be/y0D8nfsZMS8

Other Udon Dishes:
Nabeyaki Udon:
https://youtu.be/Ae1aPdtdYqQ
Nagasaki Chanpon Udon:
https://youtu.be/EBHuG84A-FM
Udon Gyoza:
https://youtu.be/i5G6RyNEGmA
Halloween Mummy Ebi:
https://youtu.be/5J_HeKJM4JI

---------------------------------

How to Make Kamaage Udon (Marugame Inspired Recipe)


Difficulty: Very Easy
Time: 5min
Number of servings: 4

Ingredients
4 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
Tsuketsuyu (Udon dipping sauce)
* 300ml Dashi broth (using packaged dashi powder saves time)
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. soy sauce
condiments of your choice (chopped green onions/chopped long onions/grated ginger/white sesame seeds/Tenkasu crunchy bits of deep fried flour-batter/etc...)
Tempura if you like

Directions:
1. In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil.
2. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
3. Using the edge of a serving bowl, slide in the noodles to drain water when you serve.
4. Add some hot cooking water.
5. Serve with Tsuketsuyu (dipping sauce), condiments, and Tempura if you like.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍

https://amzn.to/3ca6ypI


レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/Kamaage-Udon.html
---------------------------------


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Sunday, May 3, 2020

Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters) | Japanese Cooking Video Recipe

Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Leftover vegetables are okay! Vegan/Vegetarian people can use Kombu Dashi broth for the dipping sauce 👍




Using round aluminum foil molds, you can deep fry the vegetable strips with less batter coated. In this way Kakiage becomes very light and crispy 😋


You can serve it with rice or Udon noodles for example, as a side dish. Or, you can put on top of rice or Udon noodles to make a bowl dish. It is up to you 😉


Kakiage Tempura
Kakiage Tempura

I used Pink Deep Fryer by Fujihoro


Other Tempura Recipes:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Egg Tempura
https://youtu.be/y0D8nfsZMS8

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

---------------------------------

Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe)


Difficulty: Easy
Time: 15min
Number of servings: 4 pieces of 8cm (3inch) Kakiage

Ingredients
100g (3.5oz) onion slices
30g (1oz) carrot strips
30g (1oz) whole kernel corn
--Tempura Batter
* 1/2 cup ice-cold water
* 1/2 cup all purpose flour
--Tentsuyu (Tempura dipping sauce)
* 100ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
vegetable oil for deep frying

Directions:
1. Cut aluminum foil about 30cm (12inch) long, fold it into quarters lengthwise. Make a ring then fold the ends together to make 8cm (3inch) circle. (please see the video)
2. Place the cut vegetables in a bowl. Add 1 tbsp. of all purpose flour from Tempura Batter, then coat evenly with your hands.
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Add the vegetables then toss lightly.
5. Heat 5cm (2inches) of oil in a pan to 170C (340F). Place one or two aluminum foil rings (depending on the size of the pan), then put 1/4 of the vegetables in each ring little by little to form into circles. When the bottoms are cooked, remove the rings, flip them over and cook thoroughly until crisp golden. Then drain well. (Do not deep fry too many at once.)
6. Tentsuyu: In a pan, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. **
7. You can eat with salt, with Tentsuyu, or serve on top of rice with Tentsuyu to make Tendon (Tempura rice bowl), etc... it is up to you.

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
https://amzn.to/2Yc3GEF

レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/light-and-crispy-kakiage-tempura.html
---------------------------------


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Tuesday, April 28, 2020

Teriyaki Pork Steak Rolls with Vegetables | Japanese Cooking Video Recipe

Beautiful slices, perfect for parties💖

Juicy yet Tasty with a lot of vegetables😋

Addictive side dish for rice 🍚




Perfect for Bento lunch box, even for Osechi-Ryori (New Year's Food) 🎍


Teriyaki Pork Steak Rolls with Vegetables
Teriyaki Pork Steak Rolls with Vegetables

---------------------------------

Teriyaki Pork Steak Rolls with Vegetables (Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
290g (10oz.) thinly sliced pork thigh
60g (2oz.) carrot
40g (1.5oz.) green onions
100g (3.5oz.) Enoki mushrooms
((Teriyaki Sauce))
* 2 tbsp. Sake
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
* 2 tsp. sugar
* 1 tsp. ginger juice
Katakuriko (potato starch)
cooking oil

Directions:
1. Cut carrot into thin strips. Cut green onions into half. Remove the hard ends of Enoki mushrooms.
2. Place the pork slices vertically so that each slice overlaps the adjacent one. Place the vegetables then roll. Dust with Katakuriko.
3. Heat cooking oil in a frying pan, cover, and cook on low for 7-8 minutes.
4. Mix Teriyaki Sauce then add into the pan, put on high until the sauce thickens.
5. Cut into bite-size pieces, serve on a plate, and drizzle with the sauce in the pan.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/teriyaki-pork-steak-rolls.html
---------------------------------


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Sunday, April 26, 2020

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕) | Japanese Cooking Video Recipe

Crisp outside, moist and chewy inside, coated with addictive sweet soy glaze, wrapped with Nori seaweed sheet, just like Isobeyaki 🍘 Mouthwatering 🤤




If you have tried my Imo Mochi (Potato Rice Cakes) recipe, this Daikon Mochi turns out a bit smaller with almost the same amount of ingredients. But don't worry it is because Daikon radish contains more water! Daikon Mochi is juicy and easier to eat than Imo Mochi. Kids ate well 😉 Please try both and see which one you like 👍

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)
Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)

Imo Mochi (Potato Rice Cakes) recipe is HERE:
https://www.youtube.com/watch?v=wnDzsOv10es

---------------------------------

Daikon Mochi (Japanese-style Chinese Turnip Cake: Lo Bak Go 日式萝卜糕) Recipe


Difficulty: Easy
Time: 15 min
Number of servings: 8 pieces (1.2 inch circles)

Ingredients:
300g (11oz.) Daikon radish
2 tbsp. Katakuriko (potato starch) or corn starch
2 tbsp. all purpose flour or rice flour will do
Sauce
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet

Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Peel and grate Daikon radish. Strain and squeeze out the water just until you can form a shape with it (do not squeeze out too much water).
3. Add Katakuriko (potato starch) and all purpose flour, then knead by hand.
4. Divide it into 8 portions, then form them into flat round shapes.
5. Heat cooking oil in a frying pan, cook both sides until crisp golden brown.
6. Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
7. Nicely coat the potato Mochi with sauce, then wrap with Nori.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/Daikon-Mochi.html
---------------------------------


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Monday, April 20, 2020

Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe) | Japanese Cooking Video

Shortcake (Shotokeki) is the most popular cake in Japan, loved nationwide. Layered sponge cake with strawberries and whipped cream. Simple yet delicious 😋




If you don't have a small frying pan, you can use a larger one. Then cut the sponge cake in half or quarters to make a half piece of cake or a quarter piece of cake 🍰❣️


FYI: 16cm (6inch) Frying Pan



Japanese Strawberry Shortcake in a Frying Pan

Birthday Japanese Strawberry Shortcake in a Frying Pan
Kids made Birthday cake for Daddy 👧👦

Japanese Strawberry Shortcake using an oven recipe is HERE:
https://www.youtube.com/watch?v=RE8uha6l32M

---------------------------------

Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 2 layers of 6 inch cake

Ingredients:
((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. all purpose flour
2 tbsp. cooking oil
a few drops of vanilla extract *optional
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *liquor is optional
((Decoration))
200ml whipping cream
1 tbsp. granulated sugar
strawberries

Directions:
((Sponge Cake))
1. Put the egg and granulated sugar in a bowl. Beat with an electric mixer until white and fluffy.
2. Sift in cake flour and mix with a spatula until combined. Then mix in cooking oil and vanilla extract.
3. Heat cooking oil in a frying pan. Pour half of the batter, cover, and cook on low for 4~5 minutes. When the surface becomes dry, remove from the pan, wrap with plastic wrap, and cool completely.
((Syrup))
1. Mix hot water and sugar very well.
((Decoration))
1. Cut strawberries, save some for topping. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Brush the sponge cake with syrup. Coat the surface with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream.
3. Pipe out some whipped cream and garnish with some strawberries.

* Place the cake in the fridge for a few hours ~ a day. The cream will set and you can cut the cake easily. Eat within the next day.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/japanese-strawberry-shortcake.html
---------------------------------


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Tuesday, April 14, 2020

5 MIN Homemade Senbei Rice Crackers (Microwave Japanese Snack Recipe) | Japanese Cooking Video Recipe

Crispy and Tasty Senbei (rice crackers) in 5 minutes 👍

I used to make this when I was small 😋🍘



You can add the seasonings of your choice and arrange it in the way you like!!!


5 MIN Homemade Senbei Rice Crackers
5 MIN Homemade Senbei Rice Crackers

---------------------------------

5 MIN Homemade Senbei Rice Crackers (Microwave Japanese Snack Recipe)


Difficulty: Very Easy
Time: 5min
Number of servings: 6 pieces

Ingredients:
60g (2.1oz) rice
1 tsp. soy sauce
1 tsp. black sesame seeds *optional

Directions:
1. Season the rice with soy sauce and sesame seeds, mix very well.
2. Divide it into 6 pieces, then form them into balls using plastic wrap.
3. Place the rice balls in between parchment papers and flatten with your hands.
4. Place the flattened rice on the parchment paper uncovered on a microwavable plate, then microwave on medium (600w) for 2.5min. Flip them over then microwave on medium (600w) for another 2~2.5min. If you think the rice crackers are not cooked enough, you can microwave 30sec more. Be careful not to bur them. When the surface turns brown inside may be black :(
5. Leave to cool, then the rice crackers will become crisp.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/rice-crackers.html
---------------------------------


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Sunday, April 12, 2020

Yogurt Pomme Pomme (Quick Apple and Banana Cake Recipe) | Japanese Cooking Video Recipe

I used to bake this cake with my mom when I was small. It is a very popular cake recipe in Japan for over 30 years. Very easy! Even kids can make it 👍


Original recipe uses only apple but my mom always uses apple and banana 😋




Yogurt Pomme Pomme
Yogurt Pomme Pomme

Note: I already uploaded it before using some oil, but many people asked me if they can skip oil, so I made the video again, this time with kids 💖
https://www.youtube.com/watch?v=NKWmqA2-gJI

---------------------------------

Yogurt Pomme Pomme (Quick Apple and Banana Cake Recipe)


Difficulty: Very Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

Ingredients:
1/2 apple
1 banana
200ml plain yogurt (unsweetened)
5 tbsp. sugar
2 eggs
3/4cup (100g) all purpose flour
1 tsp. baking powder
oil or spray to coat the pie dish

Directions:
1. Preheat oven to 200C (392F). Oil or spray the 20cm (8inch) pie dish.
2. Slice apple and banana.
3. In a large bowl, mix eggs, sugar, and yogurt.
4. Sift in cake flour and baking powder and mix well.
5. Pour half of the mixture in the dish, arrange sliced apples and bananas on the mixture, pour the remaining mixture over the fruits.
6. Bake at 200C (392F) for 30 minutes, or until lightly browned. You can either eat hot, at room temperature, or cold.

You can also use pineapple, prune, raisin, pear, peach, or any other high fiber fruits may work!

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/yogurt-pomme-pomme.html
---------------------------------


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Thursday, April 9, 2020

Quick Miso Pickled Vegetables (Immune-Boosting Everyday Recipe) | Japanese Cooking Video Recipe

Quick Miso Pickled Vegetables (Sokuseki Misozuke) which can make while you cook rice 😋




You can use any vegetables you like. Wash, parboil, prepare if needed.

Miso improves your enteral environment and boosts your immune system. Perfect side dish for everyday meal 👍


Quick Miso Pickled Vegetables
Quick Miso Pickled Vegetables

Awasemiso:


---------------------------------

Quick Miso Pickled Vegetables (Immune-Boosting Everyday Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 4 servings

Ingredients:
200g (7oz.) Miso (Awasemiso)
3 tbsp. sugar
3 tbsp. milk/soy milk
((Vegetables I used))
cucumber (partially peeled)
Daikon radish
carrot
sugar snap peas (2min parboiled)
avocado slices
grape tomatoes
boiled eggs
((Other Ingredients Recommended))
celery
radish
asparagus
renkon (lotus root)
Tofu (drained)
cooked meat
cooked fish
etc...

Directions:
1. In a bowl, mix Miso, sugar, and milk/soy milk very well.
2. Place half of the Miso mixture in a flat container with a lid or without a lid is okay. Place the prepared vegetables.
3. Place another half of the Miso mixture then cover with a lid or plastic wrap is okay. Leave for 30 minutes.

Scrape off Miso then serve in a dish. You don't want to leave more than 30 minutes or too much water comes out from the ingredients. Use the leftover Miso for other Miso dishes.


Miso Recipes are HERE:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlS72KCwJtzEt18L9i15ghq

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/ochikeron.html
---------------------------------


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Monday, March 30, 2020

How to Prepare Sushi Shrimp (Ebi Nigirizushi Recipe) | Japanese Cooking Video Recipe

In this video I will show you how to prepare Ebi (whiteleg shrimp / king prawn) for Sushi topping.




Perfect for Nigirizushi (hand-pressed Sushi), Temakizushi (Sushi hand rolls), Chirashizushi (scattered Sushi), Makizushi (Sushi rolls), etc...

Recipes for instance:
https://www.youtube.com/watch?v=RpmpJMYQDik
https://www.youtube.com/watch?v=VHLoTN24EQ8
https://www.youtube.com/watch?v=NRBhl0baHQ8
https://www.youtube.com/watch?v=FY-U_nJ2-H0

In the end of the video, I will share with you how to make "えびアボカド (Ebi Avocado Nigiri Sushi with Onion Slices)" which is a very popular Nigiri at moving Sushi places for instance スシロー (Sushiro), くら寿司 (Kura Sushi), etc...


寿司えびの茹で方
How to Make Ebi Nigiri Sushi

BTW, what Sushi is your favorite?

---------------------------------

How to Prepare Sushi Shrimp (Ebi Nigirizushi Recipe)


Difficulty: Easy
Time: 30min

Ingredients:
((Sushi Shrimp))
10 whiteleg shrimp
10 bamboo skewers
500ml water
2 tsp. salt
((Sushi Rice))
350g (12oz) cooked Japanese short grain rice
1.5tbsp.~2tbsp. rice vinegar
0.5tbsp.~1.5tbsp. sugar
1/2tsp. salt
((Ebi Avocado))
avocado slices
onion slices
mayonnaise
((Others))
soy sauce
wasabi

Directions:
((Sushi Shrimp))
1. You can devein the shrimp when the head is removed (do not peel and leave the tails). Put through bamboo skewers along the legs to straighten the shrimp.
2. Boil 500ml water, add salt, then cook the shrimp for about 3 minutes.
3. Leave to cool in the cooking water.
4. When the water is completely cool, peel from the triangle part of the tail (leave the tail). Then cut the stomach side to the back until you reach the vein but not all the way through, so that it opens up wide. If the shrimp is not perfectly deveined you can wipe off or wash lightly.
((Sushi Rice))
1. Mix vinegar, sugar, and salt very well to make Sushi vinegar. You can microwave for a few seconds to mix well.
2. Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool. Use a fan to cool the rice if available to create an added shine on your Sushi rice but it is optional.
((Ebi Avocado))
1. Form the Sushi rice into an oval shape. Top with Ebi, avocado slices, onion slices, and mayonnaise.
2. Serve with soy sauce or wasabi soy sauce.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/Sushi-Shrimp.html
---------------------------------


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Tuesday, March 24, 2020

How to Prepare Sushi Rice / Shari (Recipe) | Japanese Cooking Video Recipe

Here I will share with you the proportion of ingredients to make Sushi rice. You can adjust the amount of vinegar and sugar to your taste depending on the toppings. Apple cider vinegar is a tasty alternative 👍 


Apple cider vinegar helps boost your immune system 😉



Sushi-oke (a wooden bowl for Sushi rice) is not necessary. If you don't have it, you can use a little larger bowl.

FYI 1: Sushi Rice prepared for Sushi is called "すしめし Sushi-Meshi". When the rice is formed into a small oval shape for Nigiri, it is then called "シャリ Shari".

FYI 2: Sushi rice is perfect for Nigirizushi (hand-pressed Sushi), Temakizushi (Sushi hand rolls), Chirashizushi (scattered Sushi), Makizushi (Sushi rolls), etc...

How to Prepare Sushi Rice / Shari (Recipe)

---------------------------------

How to Prepare Sushi Rice / Shari (Recipe)


Difficulty: Easy
Time: 5min

Ingredients:
350g (12oz) cooked Japanese short grain rice
1.5tbsp.~2tbsp. rice vinegar
0.5tbsp.~1.5tbsp. sugar
0.5tsp. salt

Directions:
1. Mix vinegar, sugar, and salt very well to make Sushi vinegar. You can microwave for a few seconds to mix well.
2. Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool. Use a fan to cool the rice if available to create an added shine on your Sushi rice but it is optional.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/Sushi-Rice.html
---------------------------------


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Wednesday, March 18, 2020

Homemade Chicken Nuggets (Happy Meal Set Recipe) | Japanese Cooking Video

My kids started to like chicken nuggets because of McDonald's Happy Meal Set. No toy, but homemade ones are fun and delicious 😉




Homemade Chicken Nuggets (Happy Meal Set Recipe)

Fuji Horo Enamel Deep Fryer I Used:


Tofu Chicken Nuggets with a VEGAN Option! Only 4 Ingredients
https://www.youtube.com/watch?v=ebT5Sl8cMEo

Chicken Nuggets with Okara (soy pulp)
https://www.youtube.com/watch?v=14dTzpBc0uU

---------------------------------

Homemade Chicken Nuggets (Happy Meal Set Recipe)


Difficulty: Easy
Time: 15min
Number of servings: about 20 pieces

Ingredients:
A
* 300g (11oz) ground chicken breast with skin
* 3 tbsp. minced onion
* 1/3 tsp. salt
* pepper
* 1 egg
* 3 tbsp. cake flour (all purpose flour is ok)
batter
* 2 tbsp. cake flour (all purpose flour is ok)
* 2 tbsp. potato starch or corn starch
deep frying oil
ketchup
mustard

Directions:
1. Mix A very well (it is bit sticky so you can use a spoon to mix).
2. Mix flour and starch in a tray.
3. Coat your hands with a little cooking oil. Form the chicken mixture into about 20 oval-shaped nuggets. Then coat with batter.
4. Deep fry in oil at 170C (340F), 5 pieces at a time, for 3~4 minutes until golden brown.
5. Serve with ketchup and mustard.

FYI: Adding corn or potato starch makes the batter light and crispy.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/Chicken-Nuggets.html
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Sunday, March 8, 2020

How to Make Chicken Nanban (Popular Japanese Recipe) | OCHIKERON | Create Eat Happy :)

Fried chicken soaked in sweet and sour Nanban sauce topped with tasty tartar egg sauce.




Originated in Kyushu island Miyazaki prefecture, it is a popular home-cooked meal nationwide nowadays.


Chicken Nanban
Chicken Nanban

Waste Oil Disposal Pads I used:
【ネクスタ】吸わせてポイ 廃油処理パッド

I think there are some other similar products.

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How to Make Chicken Nanban


Difficulty: Easy
Time: 20min
Number of servings: 4 servings

Ingredients:
2 chicken thigh or breast with no skin (about 1.2lb)
Tartar Sauce
* 2 chopped boiled eggs
* 1/8(0.8oz) chopped onion
* 3 tbsp. mayonnaise
* 1 tbsp. milk
* 1 tsp. lemon juice
* salt and pepper
* parsley flakes
Batter
* flour
* 1 egg
Nanban Sauce
* 2 tbsp. rice vinegar
* 2 tbsp. soy sauce
* 2 tbsp. sugar
deep frying oil
lettuce
tomato wedges
cucumber slices

Directions:
1. Mix Tartar sauce ingredients put in the fridge if you prefer it cold.
2. Chicken breast, make incision in the center and open it up being careful not to cut through. Season with salt and pepper and dust with flour.
3. Put 1/2 inch oil in a frying pan. Dip the chicken in beaten egg. Deep fry in oil on medium for 5 minutes. Flip the chicken over then deep fry on high for 3 minutes until crisp golden brown. Remove from the oil and drain well.
4. Clean the frying pan, place the ingredients for Nanban sauce and bring to a boil. Coat the fried chicken in the sauce.
5. Cut the chicken into bite-size pieces. Place the chicken on lettuce, garnish with tomato and cucumber, drizzle with leftover Nanban Sauce, then drizzle with tartar sauce to finish.

レシピ(日本語)
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