1. Okayama-style Torimeshi
Ingredients (for 2 servings)
・Rice (as much as you want)
・3.5 oz (100g) Edamame beans
・7 oz (200g) Chicken
・1 tsp Soy sauce☆
・1 tsp Sake☆
・1 tsp Mirin☆
・1/2 tsp Grated garlic☆
・A pinch of Salt☆
・2-3 tbsp Potato starch
・Oil for frying
Sauce
・1.5 tbsp Soy sauce★
・1 tbsp Sugar★
・1 tsp Mirin★
Topping
・Red pickles ginger (Beni-shoga)
Direction
1. Cut chicken into bite-sized pieces. Put the chicken and ☆ in a bowl, mix well and let the flavors blend for 15 minutes.
2. Coat chicken with potato starch, and fry in oil for 2-3 minutes on each side until crispy.
3. Mix ★ ingredients in a frying pan and bring to a light boil. Mix cooked rice and edamame and serve in a bowl.
4. Cut the fried chicken in half, place on top of the rice, pour the sauce over the top, and you are done!
2. Oita-style Torimeshi
Ingredients (for 2 servings)
・12.7 oz (360g) Cooked rice
・3.5 oz (100g) Chicken
・2 oz (60g) Gobo (Burdock root)
・2 tbsp + 1 tsp Soy sauce☆
・1 tbsp + 1 tsp Sake☆
・1 tbsp Sugar☆
Topping
・Daikon pickles
・Umeboshi
Direction
1. Cut chicken into very small pieces. Peel gobo and cut very thinly using a peeler. Soak gobo in vinegar water or water for a while to prevent color change.
2. Cook chicken in a frying pan with a little oil. Drain the gobo thoroughly, when the chicken changes color add gobo to the pan and fry for a while.
3. Add ☆ and mix well. Fry until most of the liquid has evaporated.
4. Mix cooked rice with this chicken and gobo. Eat it as a rice ball if you like.
3. Crispy Chicken Tempura (Toriten)
Ingredients (for 1-2 servings)
・3.5 oz (100g) Chicken
・2 tsp Soy sauce☆
・2 tsp Mirin☆
・1/2 tsp Grated garlic☆
・1/2 tsp Grated ginger☆
・A pinch of White pepper☆
Tempura batter
・25g Flour★
・40ml Cold water★
・1/2 tbsp Mayonnaise★
・Oil for frying
Topping
・Shredded cabbage
・Lemon
・Cherry tomato
Direction
1. Cut chicken into bite-sized pieces. Put the chicken and ☆ in a bowl, mix well and let the flavors blend for 15 minutes.
2. Mix ★ to make tempura batter, dip seasoned chicken into the batter, and then fry in oil. Fry for 2-3 minutes on each side. (Adjust the frying time according to the thickness of the chicken.) It is flavored on its own, but can be served with salt, soy sauce, or ponzu (citrus flavor sour soy sauce) to taste.
4. Tori Pa-ko- Ramen
Ingredients (for 1 serving)
・7 oz (200g) Cooked ramen noodles
Karaage chicken
・5.3 oz (150g) Chicken
・1.5 tsp Soy sauce☆
・1 tsp Oyster sauce☆
・1 tsp Sake☆
・1/2 tsp Sugar☆
・Five spice powder (Your favorite spice)☆
・2-3 tbsp Potato starch
・Oil for frying
Ramen soup
・1.5 cups (350ml) Water★
・1 tbsp Soy sauce★
・2 tsp Oyster sauce★
・1 tsp Chicken stock powder★
・1/2 tsp Sugar★
・A pinch of Garlic powder★
Topping
・Minced green onion
Direction
1. Cut chicken into bite-sized pieces. Put the chicken and ☆ in a bowl, mix well and let the flavors blend for 15 minutes.
2. Coat the chicken with potato starch. Fry in oil for 2-3 minutes on each side until crispy.
3. Mix ★ in a pot to make ramen soup. Dissolve seasonings well while warming.
4. Boil noodles in plenty of water. Then, rinse noodles well in cold water. Reheat the ramen soup, add the drained noodles, and finally top with karaage and green onions.
5. Chicken Katsudon (Chicken Cutlet Bowl)
Ingredients (for 2 servings)
・7 oz (200g) Chicken
・A pinch of Salt and pepper
・1 tbsp Flour
・Batter (4 tbsp Flour + 4 tbsp Water)
・Panko
・Oil for frying
・2.8 oz (80g) Onion
・2 Eggs
Sauce
・3 tbsp Water☆
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tbsp Mirin☆
Topping
・Minced green onion
Direction
1. Cut chicken into bite-sized pieces. Sprinkle with salt and pepper. Coat them with flour, batter, and panko. Fry in oil for 2-3 minutes on each side until crispy.
2. Shred onion. Add ☆ to the pan and mix well. Add onions and cook until soft. When the cooking liquid is almost gone, add chicken cutlets.
3. Finally, add beaten eggs, cover and cook for 1 minute. When the egg is the desired consistency, it is done. Serve rice in a bowl and top with chicken and egg.
6. Yakitori
Ingredients (for 1 serving)
・3.5 oz (100g) Chicken
・Green onion (Leek)
・1 tsp Oil
・1 tbsp + 2 tsp Soy sauce☆
・1 tbsp Sugar☆
・1 tsp Sake☆
・1 tsp Mirin☆
Direction
1. Cut chicken and green onion into bite-sized, equal width pieces and skewer.
2. Cook in an oiled pan until browned on both sides. Remove the chicken once cooked.
3. Add the ☆ to the pan with the remaining gravy and mix well. Bring to a light boil, then add the chicken back into the pan and toss well. Turn the chicken over several times, and when the sauce has soaked into the meat, it is done.
