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.
