BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Gyudon (Beef Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Dashi Sukiyaki
Cook
15 min
- Butterfly the chicken breast.
- Pound it thin and cut into 4 equal pieces.
- Place the chicken and ingredients [A] into a plastic bag, and knead to let the flavors absorb.
- Combine the ingredients [B], mixing to create small lumps in the batter.
- Heat about 3/4 inch depth of oil in a frying pan to 340 °F. Dip the chicken from 3 into [B], then fry until golden and crispy.
