This time Kyushu is a taste of Miyazaki, chicken nanban (* 'ω `*)
Fascinating food that you know it's a calorie bomb but you just eat.
I tried to make such a chicken nanban like Tanizaki (* 'ω `*)
Sweet vinegar suppressed sweetness and conversely tartar made sweetness a little stronger and tried to take the whole balance, but it worked surprisingly well (# ^ ^ #)
Detailed recipe is here
~ Chicken Nanban ~
-Remove excess fat and muscle and skin of chicken thighs and shake salt over the whole, leave about 30 minutes to put out excess moisture-After wiping excess moisture with paper, put one thigh into four blocks Shake a small portion and shake a small amount of sake and put it back on the chicken.-Shake both sides with salt and pepper to make it tasteless-Put flour on the surface firmly-Roll over egg and warm oil (about 170 ° C) Frying ※ The liquid of egg solution takes a load on the oil, so it will last as long as the oil is removed as much as possible.
・ Let's finish in southern ale vinegar when finished in fox color-Tartar sauce ~
・ Sprinkle the onion a little bit coarse and shake the salt to drain water and leave for 15 minutes ・ Exposing the onion to water and letting it drain, squeeze the water firmly ・ Boil the egg with chopsticks ・ Prepare the pickles finely Keep the chopped water and mix ・ Mix the ingredients and finish with seasoning with salt, black pepper, sugar-free yogurt, lemon juice, sugar (more overweight) ※ If there is a lot of onion or pickle water left, it's a sticky tartar sauce It becomes difficult to squeeze firmly and use boiled eggs without knocking it down (* 'ω `*)
Preparation of the vegetables of ...
-Lettuce is peeled by hand-Paprika is a little shredded ※ Because vitamins contained in paprika are water-soluble, it is recommended to eat without exposing to water (# ^ ^ #)
※ If you are concerned about dirt etc. by all means, please give as low as possible to wash quickly (* 'ω `*)
~ Preparation of Takanashi rice ~
-If you taste salty chopped minced meat and taste salty if exposed to water if salty ※ The crunchy core part of the firm I think that it is easy to eat finely chopped than the leaf part ♪
・ Slightly stir fry chicken and radish in the place where sesame oil is heated and shake the pepper lightly to complete the ingredients ※ This time it is completed with ingredients such as chicken nanban so it is just good with this seasoning, but if you eat as mixed rice normally At this stage, I think that it will be more firm taste if it contains soy sauce, sugar and mirin in taste (# ^ ^ #)
・ Add sake to the washed rice and add water to the scale which is slightly smaller than usual ・ Put the fried ingredients and ginger shredded from above and cook the rice usually and mix it with roasted sesame when finished!
~ Sweet and sour making ~
Add vinegar to the pot: soy sauce: sugar (white and white sugar) = 3: 1: 1 and add it once to simmer and cook it once to complete the taste. "Sweet vinegar for cooking" completion ・ Sweet vinegar a bit above all with starchy flour Add lightly thickened sweetened sweet potato and pour over from the top of the dish * Turn off the heat as soon as it simmers and prevent the sour taste from jumping too much * This sweet vinegar keeps the sour taste firm and balances with sweet tartar I tried to take it ♪
We hope you will check the details of the rest in the video ♪
Thank you for watching today (# ^ ^ #)
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