Japanese home cooking · Japan

Oita-Style Toriten Tempura with Umeboshi and Shiso Mayo

Name: Oita-Style Toriten Tempura with Umeboshi and Shiso Mayo
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese home cooking
Ingredients: 150g chicken breast; 1 cup all-purpose flour; 1/2 cup ice water; 1 tsp salt; 1 tbsp rice vinegar; 2 pickled umeboshi plums; 1/4 cup mayonnaise; 1 tbsp grated ginger; 1 tbsp soy sauce; 2 tbsp chopped shiso leaves

Crispy battered chicken served with pickled plum and shiso-infused mayo.

30 minutes2 servings

Method

Mix flour, salt, and rice vinegar in a bowl. Gradually add ice water to make a thick batter.
Dip chicken pieces in batter, ensuring even coating. Shake off excess.
Heat oil in a deep fryer to 180°C (350°F). Fry chicken until golden and crispy, 5-7 minutes.
Mix mayonnaise with ginger, soy sauce, and shiso. Serve with pickled plums and fried chicken.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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