Tempura (chicken chicken tempura) | Transcript of restaurant Sakura's recipe

Peel the garlic and remove the sprouts.
In a bowl, add the dashi stock, sugar, mirin, and grated garlic.

Trim the sinew from the chicken fillet and cut it in half.
Prick it in several places with the tip of a knife and cut the strings.
Place in bowl 1 and mix in the pickled sauce.
Let stand for 10 minutes to let the flavors meld.

Add mayonnaise and water to a bowl and mix well.
Add the flour (for the batter) in 4 parts.
Melt it little by little without mixing.

Lightly dampen the bat with a damp cloth and line it with plastic wrap.
Prepare a thermometer.
Prepare a vat and a net to drain the oil from frying.
Pour oil into the pot.

Gently mix 2 with tongs until incorporated, then place in a bowl of flour (for base flour) and coat with flour.
Shake off excess flour with your hands and place on a baking tray lined with plastic wrap.

油を中火にかけ、160度に温める。
5を3の中に入れて、油の中に入れる。
2分揚げる。
揚げあがったら油を切っておく。

お皿に盛り付け、ポン酢を添えたら完成。