Ingredients
1/2 medium Potato
1 dash Water
1 Chicken tenderloins
1 pinch of each Salt and pepper
1 tsp Katakuriko
5 grams Mayonnaise
1 dash Eggs
1 dash Cake flour
Method
Sources
📖
Recipe1M+
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
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finely julienne the potato and soak in a bowl of water. remove the sinew from the chicken tenderloins and flatten with the back of a kitchen knife. season with salt and pepper and dust with katakuriko. spread with mayonnaise and put the nori on top. wrap up tightly. combine the egg, cake flour and water to make the batter, and dip the chicken roll in it. scatter the drained potato over the batter dipped chicken. it looks like this at this stage. once you wrap with plastic wrap, the potato will stick well. wrap each piece of chicken in plastic wrap like it's a piece of candy, twisting each end tightly. put on a plate with the edge of the plastic on bottom. microwave the wrapped pieces for 1 minute (500 w). pan-fry the pieces in a frying pan with oil over medium heat. turn when browned on one side, and fry until all sides are golden brown.