Chicken Namban Breakfast
Ingredients (2-3 servings)
Edamame rice
・11.6 oz (330g) Rice
・2.8 oz (80g) Edamame beans
・2 tbsp Salted shredded kelp (Shio-kombu)
・1 tsp Sesame oil
・1 tsp White sesame seeds
Chicken namban
・9.2 oz (260g) Chicken breast
・A pinch of Salt and pepper
・2 tbsp Potato starch
・1 tbsp Oil
・2 tbsp Sugar☆
・1.5 tbsp Soy sauce☆
・1.5 tbsp Rice vinegar☆
Tartar sauce
・1 Boiled egg
・1 tsp Ponzu sauce*★
・1/2 tsp Sugar★
・1.7 oz (50g) Mayonnaise★
・1.4 oz (40g) Asparagus
・1 tsp Butter
・A pinch of Salt and pepper
・A pinch of Garlic powder
Cucumber pickles
・3.5 oz (100g) Cucumber
・1 tsp Soy sauce◇
・1/2 tsp Sesame oil◇
・1/2 tsp Grated ginger◇
・1/2 tsp Chicken stock powder◇
・1-2 tbsp Dried bonito flakes◇
Cold miso soup
・2 oz (60g) Eggplant
・1.4 oz (40g) Carrot
・1 oz (30g) Okra
・1 oz (30g) Tomato
・1.7 cups (350ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
・1.7 oz (50g) Ice
*Ponzu sauce
・1 Lime
・3.5 tbsp (50ml) Soy sauce
・2.5 tbsp (40ml) Rice vinegar
・2 tsp Mirin
・1 tsp of Dashi powder
Direction
1. [Pickles] Cut cucumber into small pieces, put them in a bag or container. Season them with ◇. Put it in the refrigerator to soak up the flavors while you make other dishes.
2. [Edamame rice] Lightly rub washed edamame with salt. Boil in plenty of water for 2.5 minutes. Remove beans from pods.
3. When rice is cooked, combine it with edamame beans, shio-kombu, and sesame oil.
4. [Chicken namban] Cut chicken into thin slices. Sprinkle salt and pepper on both sides, and coat them with potato starch. Cook in a frying pan with oil. Mix ☆ in a bowl and pour it to the frying pan when chicken is cooked. Simmer for 1-2 minutes and leave it in the sauce until ready to serve.
5. Mince hard boiled egg, and asparagus. Stir-fry asparagus with butter in a frying pan, and season it with salt, pepper, and garlic powder. Let it cool.
6. Mix egg, asparagus, and ★ in a bowl to make tartar sauce. Serve on top of chicken.
7. [Cold miso soup] Simmer eggplant and carrot with water (add dashi powder as needed). When they get soft, add okra. Simmer for 1-2 minutes, and turn off the heat. Dissolve miso paste. When it’s cooled a bit, serve in a bowl and add some ice to make it cold miso soup.
