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Categories:Viewed: 57 - Published at: a year ago
Ingredients
- 2 large pieces Chicken breast
- 4 tbsp Sake
- 1 tbsp Salt
- 1/2 tsp Umami seasoning
- 1 very small amount Ginger juice (optional)
- 1 Tempura flour
- 20 Shiso leaves
Method
- Remove the skin and white fat from the chicken breast meat.
- Diagonally slice the chicken into bite-sized pieces against the direction of the fiber.
- Put the chicken and the ingredients in a dish, massage in the seasonings, then marinate for half a day.
- (Tip: The sake gets completely absorbed into the meat if you let it marinate overnight.)
- Chop off the stem of the shiso leaves, then cut the leaves into halves.
- (To make 40 pieces in total.)
- Prepare the tempura batter as per the instructions on the tempura flour package.
- Place the shiso leaves on one side of each of the pieces of chicken, and dip them into the batter with your hands.
- Gently deep fry in 160C oil until crispy.
- Keep the oil at a low temperature since heating the chicken meat at a high temperature will make the meat tough!
- By keeping a thin layer of tempura batter over the shiso leaf, the green color will show through and add a nice visual touch.
- Since they also taste good cold, they make a perfect obento item.
- I put them on top of rice covered with a layer of nori seaweed.
- Serve it with lemon in your obento.
