Umami Chicken Nuggets

The seasoning is kept simple, using only Kayanoya Original Vegetable Stock Powder. Let it soak up all the rich umami from the dashi.


Ingredients

8 pieces
  • 5.3 oz skinless chicken breast
  • 5.3 oz firm tofu
  • [A] 1 packet Kayanoya Original Vegetable Stock Powder (remove from the packet)
  • [A] 1/2 beaten egg
  • [B] 4 tbsp cake flour
  • [B] 3 tbsp water
  • [B] 2 tbsp mayonnaise
  • Salad oil, as needed

Directions

  1. Roughly chop the chicken, drain the tofu, and crush it by hand.
  2. In a bowl, combine the mixture with [A], shape it into oval patties, and coat them lightly with extra cake flour (not listed in ingredients).
  3. Mix [B], dip the patties in the batter, and pan-fry in a generous amount of oil until golden brown.

Tip: Using mayonnaise in the batter helps create a crispy coating.

Used in this Recipe