Japanese Mustard Spinach and Baked Wheat Gluten Miso Soup
Cabbage, Onion, Carrot and Spinach Miso Soup
Vinegar Drink Concentrate - Grape
Vinegar Drink Concentrate - Yuzu
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
20 min
Instructions
Step 1
Cut the chicken tenders in half. Coat them in the mixed [A], then [B], and finally the cornflakes, in that order. (Reserve one-third of the mixture [A] for serving.)
Step 2
Heat a generous amount of oil in a frying pan over medium heat and pan-fry the chicken until golden brown. Transfer to a serving plate, drizzle with the reserved [A], and garnish with cilantro if desired.
