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
60+ min
Chef Yuko Kajino
Chef Yuko Kajino is the Executive Corporate Chef of M Café de Chaya in Los Angeles, where he brings nearly two decades of culinary expertise to his role. A graduate of L'Ecole Culinaire Tsuji in Japan, he has served as Executive Chef for the Chaya Restaurant Group and specializes in creating simple, perfectly seasoned cuisine that blends Japanese tradition with California freshness.
Read MoreInstructions
1. Dissolve [A] in hot water. Once cooled, mix with buttermilk and add the chicken. Marinate in the fridge for at least 4 hours or overnight.
2. In a bowl, combine [B], then add 3 tbsp of the brine liquid and mix.
3. Remove chicken from the brine. Coat in the flour mix, dip briefly back into the brine, then coat again in flour.
4. Heat oil in a pan and fry the chicken until golden and crispy. Drain, sprinkle with Kayanoya Garlic Red Chili Pepper Spinach Sea Salt, and serve hot.
