Chicken Tatsuta

Yield: 4 servings

Ingredients:

• 4 chicken thighs, cut into bite-sized pieces
• 3 Tbsp soy sauce
• 2 Tbsps sake
• 1 Tbsp mirin
• 2 tsp fresh ginger juice
• 1/3 cup katakuriko starch or corn starch
• *vegetable oil for deep-frying

Preparation:

1. Mix say sauce, sake, mirin, and ginger juice in a large bowl.
2. Marinate chicken in the sauce for 30 - 60 minutes.
3. Take out chicken from the sauce and dry lightly with paper towels.
4. Preheat oil in 330 degrees F in a deep pan.
5. Lightly coat chicken with starch and deep-fry them until done.
6. Remove the chicken and drain on paper towels.

Ingredients:

• 3 1/2 cup steamed Japanese rice
• 4 pieces tonkatsu
• 1 onion
• 1 1/4cup dashi soup stock
• 5 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 4 eggs

Preparation:

Slice each tonkatsu into about 1 inch-wide pieces. Slice onion thinly. Put dashi soup stock in a pan and heat on medium heat. Add soy sauce, mirin, and sugar in the soup. Add onion to the pan and simmer for a few minutes. Put tonkatsu pieces in the pan and simmer on low heat for a few minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over tonkatsu and onion. Turn the heat down to low and put on a lid. Turn off the heat. Serve steamed rice in four deep bowls, then place the simmered tonkatsu on top of the rice. *Makes 4 servings