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Toriten d’Oita - En-tete

Authentic Oita-Style Toriten

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5/5 (13)
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: Japanese
Servings: 2
Author: Marc Winer

Ingredients

  • 300 g chicken breast

Marinade

  • 1 large knob ginger grated
  • 1 tablespoon sake
  • 1 tablespoon soy sauce Japanese-style (such as Kikkoman) or light soy sauce
  • 1 teaspoon sesame oil
  • 1 stalk green onion green part only, cut into pieces

Batter

Condiments

  • Japanese mustard to taste, for serving
  • ponzu sauce to taste, for serving

Procédé

  • Slice the chicken breast diagonally against the grain.
    300 g chicken breast
    Toriten d’Oita - Couper la poitrine de poulet en tranches obliques en allant contre le grain.
  • Place the chicken in a bag or bowl with the ginger, sake, soy sauce, sesame oil, and green onion. Toss to combine, then marinate for 20 to 30 minutes.
    1 large knob ginger, 1 tablespoon sake, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 stalk green onion
    Toriten d’Oita - Mettre le poulet dans un sac plastique avec les ingrédients de la marinade et l'oignon vert, puis laisser reposer 20 à 30 minutes.
  • Make the batter by whisking together the flour, potato starch, egg, and water until smooth.
    3 tablespoons flour, 3 tablespoons potato starch, 1 egg, 4 tablespoons water
    Toriten d’Oita - Mélanger les ingrédients de la pâte.
  • Wrap the nori around half of the marinated chicken pieces, leaving the rest plain.
    0.5 sheet nori
  • Dip each piece of chicken into the batter, coating it well.
    Toriten d’Oita - Tremper tous les morceaux de poulet dans la pâte.
  • Deep-fry at 170 °C for 3 to 4 minutes, turning the pieces as they cook, until golden brown and cooked through.
    Toriten d’Oita - Faire frire dans une huile à 170 °C pendant 3 à 4 minutes, en retournant les morceaux pendant la cuisson.
  • Serve immediately with Japanese mustard and ponzu sauce.
    Japanese mustard, ponzu sauce

Notes

  • To slice the chicken diagonally, hold the knife nearly flat and cut at an angle, as if shaving off thin strips.
  • You can remove the chicken skin before slicing.
  • The chicken can also be shallow-fried in a smaller amount of oil.
  • Yuzu kosho is also an excellent accompaniment for this dish.
  • Thanks to the marinade, toriten stays flavorful even when cold, making it a great choice for bento.
Did you make this recipe?Tag @marcwiner on Instagram!