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Toriten (chicken breast meat tori tempura) | Cooking researcher Ryuji's Buzz Recipe's recipe transcript

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Cooking expert Ryuji's buzz recipe

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Ingredients

chicken breast : 350g
ニンニク : 5g
生姜 : 5g
鰹節 : 2g
(A) salt : 小さじ2/3
(A) Liquor : 大さじ1
(A) Soy sauce : 小さじ1
(B) soft flour : 25g
(B) Katakuriko : 30g
(B) carbonated water : 大さじ4
(B) salad oil : 小さじ1
カットレモン : 適量
(C) Japanese pepper : 適量
(C) salt : 適量

Time required

30minutes

Procedure

1) prepare 03:05
Peel the skin of the garlic.
Heat the katsuobushi in the microwave at 600W for 40 seconds.
Cut chicken breast in half and slice.
2) Season the chicken breast 04:14
Sprinkle powdered bonito flakes over the chicken breast.
Add (A), grated garlic and ginger, and rub in.
3) Coat the chicken breast 05:55
Add (B) to 2 and knead.
4) 揚げる 07:52
Put 1 cm of salad oil (not listed) in the bottom of a small frying pan and heat it.
Add 3 and fry.
Take it out when it is browned.
Fry the rest in the same way.
5) 盛り付ける 10:14
4をお皿に盛る。
(C)を混ぜて振って完成。

Point

Use the ginger with the skin on.
・If you don't like the skin on the chicken breast, remove the skin.
・We use salt that contains umami ingredients.
・Water may be substituted for carbonated water.
・By adding carbonated water, air bubbles will enter the tempura powder, resulting in a better texture.
・Put your chopsticks in the salad oil (not included in the quantity) when frying, and if fine bubbles appear, it indicates that the temperature has risen.