Ingredients
Chicken Nanban Gurih dan Sausnya Bikin Nagih
−
+
RP4.1888E+07
Making nanban sauce:
Shoyu
/ml
60.0 ml
0%
Rice Vinegar
/ml
45.0 ml
0%
Granulated Sugar
/g
30.0 g
0%
Mirin (Rice Wine)
/l
30.0 ml
0%
Making tartar sauce:
Eggs
/pc
2.0 pc
0%
Hellmann’s All Purpose Mayo 1L
/g
220.0 g
0%
Onions, chopped
/g
80.0 g
0%
Japanese Cucumber, sliced
/g
80.0 g
0%
Yellow mustard
/g
10.0 g
0%
Lemon Juice
/ml
20.0 ml
0%
Black Pepper, coarsely crushed
/g
2.0 g
0%
Cooking chicken karage:
Skinless Chickenthigh fillet, cut
/g
600.0 g
0%
box 5cm
/
0.0
0%
Eggs, beaten well
/pc
2.0 pc
0%
Wheat Flour
/g
80.0 g
0%
Cornstarch
/g
60.0 g
0%
Oil, for frying
/
0.0
0%
Serving chicken nanban:
Iceberg lettuce, coarsely torn
/
0.0
0%
Cherry tomatoes or sliced tomatoes
/
0.0
0%
/
Making nanban sauce:
-
Shoyu 60.0 ml
-
Rice Vinegar 45.0 ml
-
Granulated Sugar 30.0 g
-
Mirin (Rice Wine) 30.0 ml
Making tartar sauce:
-
Eggs 2.0 pc
-
Onions, chopped 80.0 g
-
Japanese Cucumber, sliced 80.0 g
-
Yellow mustard 10.0 g
-
Lemon Juice 20.0 ml
-
Black Pepper, coarsely crushed 2.0 g
Cooking chicken karage:
-
Skinless Chickenthigh fillet, cut 600.0 g
-
box 5cm
-
Eggs, beaten well 2.0 pc
-
Wheat Flour 80.0 g
-
Cornstarch 60.0 g
-
Oil, for frying
Serving chicken nanban:
-
Iceberg lettuce, coarsely torn
-
Cherry tomatoes or sliced tomatoes
