The Taste of Oita Chicken Tempura. Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce. Chicken coated in tempura batter becomes crispy and juicy when fried, and the flavorful taste is addictive when dressed with ponzu sauce and mustard.
The fresh Toriten, chicken tempura is especially delicious since the outside is light and crispy, and the inside is so tender. This dish, along with Karaage are. Toriten is a local dish in Oita Prefecture and each household is likely to have a slightly different recipe but most of the recipes use egg in the batter.
Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, the taste of oita chicken tempura. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The Taste of Oita Chicken Tempura is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. The Taste of Oita Chicken Tempura is something which I have loved my whole life. They’re fine and they look wonderful.
Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce. Chicken coated in tempura batter becomes crispy and juicy when fried, and the flavorful taste is addictive when dressed with ponzu sauce and mustard.
To get started with this recipe, we have to prepare a few components. You can cook the taste of oita chicken tempura using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make The Taste of Oita Chicken Tempura:
- Prepare 2 of Chicken breasts.
- Get 1 tbsp of ●Sake.
- Prepare 2 tbsp of ● Shiro-dashi (or usukuchi soy sauce).
- Make ready 1 tsp of ●Garlic (grated).
- Make ready 1 tsp of ●Ginger (grated).
- Prepare 100 ml of Cake flour.
- Take 1/2 of Beaten egg.
- Take 100 ml of Cold water.
- Take 1/2 tsp of Baking powder (if you have it).
- Make ready 1 of Frying oil.
- Take of Dipping sauce / Condiments.
- Take 1 of Ponzu, vinegar & soy sauce, tentsuyu tempura dipping sauce, mustard, yuzu pepper paste.
The first thing that sets this dish apart from other forms of tempura is that the chicken provides a more tender experience than you'd expect with either the vegetable or seafood varieties. There are many specialties of Oita. Buy the confectionery for souvenir, make the trip last. Go back with the local sweets loved by locals and share the fun of Oita.
Instructions to make The Taste of Oita Chicken Tempura:
- Take the breast meat and remove any fat before cutting into bite-sized pieces..
- Add the meat and the ingredients marked with ● into a thick plastic bag and rub together. Leave to chill in the refrigerator for 1 hour..
- Add the cake flour and baking powder to a bowl and mix together with a whisk (or simply sift together)..
- In a separate bowl, combine the beaten egg and water and mix the flour mixture into it in 3 goes with cooking chopsticks. It's better not to over-mix, so don't worry if there are a few lumps remaining..
- Coat the chicken in the mixture from step 4 and fry in oil heated to around 180℃. Flip over once during cooking. Please refer to the hints section about this..
- Arrange the fried chicken on a plate and you're done. In our house we serve it with a vinegar soy sauce mixture and Japanese mustard..
Once you are here in Oita… Try the popular Beppu Onsen where is less than an hour. Umitamago (Oita Marine Palace Aquarium) is an aquarium where visitors can marvel at marine life and even interact with some of the creatures. The dish is eaten by squeezing kabosu (a type of citrus fruit)—a local Oita specialty—onto chicken tempura and flavoring it with either soy or ponzu sauce. The toriten or chicken tempura is particularly moreish. For those who are used to strong tasting sake, this is much more subtle and.
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