Toriten-don (Chicken Tempura Rice Bowl)
Ingredients (2 servings)
・Rice (as much as you want)
Chicken tempura (Tori-ten)
・7 oz (200g) Chicken breast
・2/3 tsp (3g) Grated garlic☆
・2/3 tsp (3g) Grated ginger☆
・2 tsp Sake☆
・1 tsp Soy sauce☆
・A pinch of Salt☆
・2 tbsp Flour★
・2.5 tbsp Potato starch★
・2.5 tbsp Carbonated water (or Water)★
・1/2 tsp Oil★
・Oil for frying
Sauce for tempura
・1 tbsp Mirin◇
・1 tbsp Soy sauce◇
・1/2 tbsp Sugar◇
・1/2 tsp Potato starch
・1 tbsp Water
Miso ramen flavor soup
・6 oz (170g) Cabbage
・5 oz (140g) Bean sprouts
・2.5 oz (70g) Green onion
・2-3 tbsp Canned corn
・2.5 cups (600ml) Water
・2 Eggs
・2 tbsp Miso paste◆
・2 tsp Sake◆
・2 tsp Soy sauce◆
・2 tsp Sugar (You can skip or reduce if you want)◆
・1.5 tsp Shantan (or Chicken stock powder)◆
・1 tsp Oyster sauce◆
Daikon pickles
・9 oz (250g) Daikon
・1/3 tsp Salt
・1.5 tsp Minced pickled plum (umeboshi)◎
・2 tsp Rice vinegar◎
・2 tsp Sugar◎
Lotus root and carrot mustard salad
・5.6 oz (160g) Lotus root (Renkon)
・3.5 oz (100g) Carrot
・4 slices of Ham
・1 tsp Sugar●
・1 tsp Soy sauce●
・1 tbsp Mayonnaise△
・1 tsp Grain mustard△
・A pinch of Salt and pepper△
Direction
1. [Chicken tempura] Cut chicken into small pieces. Season it with ☆. After about 20 minutes, add ★ to the bowl, mix well, and fry in oil for 2-3 minutes on each side until golden brown.
For the sauce combine ◇ in a frying pan. Add the dissolved potato starch a little at a time and mix well while bringing to a boil. When the mixture thickens slightly, it is done. Place chicken tempura on rice and pour the sauce over the rice.
2. [Miso ramen flavor soup] Cut ingredients into small pieces. Simmer cabbage and green onion with water until soft. Add bean sprouts, and season them with ◆. Bring to a boil and crack into eggs. When the eggs are cooked to the desired consistency, it’s done.
3. [Daikon pickles] Cut daikon into thin small pieces. Sprinkle salt and wait for10 minutes until moist. Squeeze all the water out of the daikon. Then season them with ◎. Marinate the daikon for about 20 minutes.
4. [Mustard salad] Thinly slice the lotus root and carrot. Boil them in boiling water for about 3 minutes until soft. Drain hot water, and remove excess water. Season right away with ●, and cool them completely. When it has cooled down, season it with △.
