Japanese fried chicken with ume Ponzu sauce, miso soup with eggplant, tomato, and okra, and rice. Aya has been having the urge to cook more lately. We have tons and tons of Japanese recipes, I just can’t read them. So when she steps up to the kitchen and whips something like this up, I gladly get out of the way. Soooo good.
Japanese Fried Chicken with Ume Ponzu Sauce
Chicken breast 300g
Grape tomatoes 5
Umeboshi(Japanese sour plums) 2
A) Ponzu soy sauce 1 1/2 tb
Sesame oil to taste
White grated sesame seeds 1 tb
Sugar 1/2 tsp
B)Â Yuzu(Japanese citrus)
pepper 1 1/2 tsp
Sake(Japanese cooking wine) 1 tb
Sugar 1/2 tsp
Potato starch(may substitute with potato starch), flour; to coat
Vegetable oil 4 tb
- Thinly slice the onion and cucumber and soak them in ice water.(this takes away the bitterness of the onion and keeps the cucumber fresh)
- Roughly chop up the grape tomatoes and umeboshi after taking out the seed. Mix with A.
- Cut the chicken breast into bite size pieces, and marinade with B.
- Lightly coat the chicken with potato starch, lay them on a microwave safe plate in a single layer, cover with plastic wrap and microwave for 3 minutes.(this reduces the amount of oil and cooking time needed to fry the chicken later)
- Heat the oil in a frying pan on medium low, lightly coat the chicken with flour and fry them on both sides until lightly browned.
- Place chicken on plate, top it with the onions and cucumber(make sure you wipe off the moisture with a paper towel), and pour the sauce over.