Tofu Recipes


Deep Fried Stuffed Chicken

Moriyama, Yukiko. Quick & Easy Japanese Snacks & Light Meals. Tokyo: JOIE, Inc., 1991.

Ingredients:

7 ounces chicken breast, de-boned and skin removed

1 package Natto (fermented soy beans)

2 large pickled plums

Egg Batter:

1 cup all purpose flour

1/4 cup water

1 egg

1 tablespoon red miso

Tabasco sauce

Preparation:

Cut chicken breast in half at the center.  Butterfly each half by slicing breast from the outer edge, part way through, to open like a book.

Mix natto with a small amount of soy sauce and mustard.  Remove seeds from pickled plums.  Chop into small pieces.

Mix natto and chopped plums; place 1 teaspoon mixture on the chicken breast.  Roll up.

Make egg batter; mix with miso and a drop of Tabasco sauce.

Dip rolled chicken breast into batter; deep fry in 350 degrees oil.  Drain.  Cut in half if you desire.

Makes 1 – 2 servings.

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2 Comments

  1. Posted December 3, 2013 at 1:17 am | Permalink

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  2. Posted May 23, 2018 at 11:23 pm | Permalink

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