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Recipe

DEEP-FRIED SPICY CHICKEN AND BURCOCK

(Japanese)



INGREDIENTS (4 servings):

2 burdock roots ("gobo"), 150 g boneless chicken breast, "sake" (Japanese rice wine), salt, 4 perilla leaves ("shiso" or "oba"), salt, oil for deep frying
Mustard batter:2 egg yolks, 1 tablespoon Japanese mustard, 4 tablespoons flour, 3 tablespoons water
HOW TO COOK:
  1. Wash burdock and scrape off thin brown skin. Cut into 5 cm x 4 mm matchstick-size pieces and soak in water to keep color. Blanch quickly in boiling water and drain in colander. Sprinkle a pinch of salt.
  2. Thinly slice chicken diagonally into bite-size pieces; sprinkle with salt and "sake."
  3. Beat egg yolks with chilled water and mustard. Fold flour into yolk to make batter.
  4. Heat oil to 360F (180C). Dip (1) and (2) together in (3) and deep fry by spoonful. Drain on paper towels.
  5. Deep fry perilla leaves without dipping in batter. Drain on paper towels.
  6. Serve with salt.
Nutritional value
calories: 402 kcal, protein: 11.9 g, fat: 30.9 g, carbohydrate: 20 g, fiber: 1.1 g, calcium: 58 mg, iron: 1.5 mg, sodium: 328 mg, potassium: 346 mg, vitamin A: 255 IU, vitamin B1: 0.09 mg, vitamin B2: 0.15 mg, vitamin C: 3 mg, salt: 0.8 g


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