Fried Chicken with Thick Yam Sauce
Grated nagaimo (Japanese yam) made into sauce. Add shiso leaves and myoga ginger for a beautiful presentation.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving
Ingredients (Serves 2)
- Approx. 10 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 3 myoga gingerNote
The young flower buds of a type of ginger with a distinct fragrance that stimulates the appetite. Often used as a condiment.
- 1 chicken thigh (280 g)
- 1 tbsp sake
- 1 tbsp mirinNote
Sake made with alcohol and rice malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 tbsp soy sauce
- 80 g nagaimo Japanese yam (finely grated)Note
Shaped like a stick, this yamaimo mountain yam can grow to over 1 m in length. Contains more water than other yams and is not as sticky.
- 2 tbsp lemon juice
- Potato starch
- A pinch of salt
- Oil for deep-frying
Cut the chicken thighs into bite-sized pieces, then put in a plastic bag along with the ingredients listed under [A] and massage in the marinade. Let sit for 10 min, drain the marinade, then dredge in potato starch.
By evenly coating the chicken with plenty of potato starch, the sauce will stick to the chicken better once served.
Tear the shiso leaves into easy-to-eat pieces by hand.
Shiso leaves are more fragrant if torn by hand.
Roughly mince the myoga ginger.
Make a deep cross cut in each myoga along its length, leaving the stem side intact, then slice from the top.
Make the thick yam sauce: In a bowl, combine the grated nagaimo Japanese yam, lemon juice, torn shiso leaves, minced myoga ginger and salt, then mix.
Lemon juice will bring out the color of the myoga.
Pour the oil into a frying pan approximately 1 cm in depth and heat to 170 ºC. Fry the starch-coated chicken in the oil for 3-4 min until golden brown. Arrange on a plate and serve with the yam sauce poured over the top.