Culinary Workshop - Culinary Art - May 2007
Mikawa Chicken Nanbanzuke
| Chicken thigh |
250g - Poke holes in the skin with a knife tip, season, and coat with potato starch. |
| Eggplant |
2 pieces - Cut into three equal parts horizontally and make slits. |
Seasoning
| Salt |
1g |
| Black pepper |
As needed |
| Potato starch |
As needed |
| Frying oil |
As needed |
Nanban Vinegar
| Sake |
100ml |
| Vinegar |
100ml |
| Soy sauce |
50ml |
| Sugar |
1 tbsp |
| Red chili pepper (sliced) |
2 pieces |
| Green onion (4cm pieces) |
1 stalk - Grilled beforehand. |
Garnish
| Grated daikon radish |
150g |
| Shredded green onion |
10cm |
| Shiso leaves |
6 pieces |
| Lemon (wedges) |
As needed |
Instructions
- Prepare the nanban vinegar by adding sake, vinegar, soy sauce, and sugar to a pot. Bring to a boil, then add red chili peppers and grilled green onion.
- Heat the frying oil to 140°C, and fry the prepared chicken at low temperature for 5 minutes. Increase the temperature and fry until golden brown. Fry the eggplant at high temperature until well-colored.
- Immerse the freshly fried chicken in the nanban vinegar.
- Drain the grated daikon radish and mix with shredded green onion.
- Slice the chicken diagonally. Arrange the fried eggplant on a plate, placing the chicken in the slits of the eggplant, and pour nanban vinegar over. Garnish with shiso leaves and lemon wedges.