Recipe

• Stir-Fried
• Fried
• Stew
• Steamed
• Roasted
• Dipping
• Salad
• A la carte
• Dessert

• Chicken Karaage

  Material

  1. Chicken Legs ⇒ 250 g

  2. Yamamori sweet chutty sauce ⇒ 70 g.

  3. Starch ⇒ Appropriately

  4. Frying oil ⇒ Appropriately

  How to Make

  1. Cut chicken to size Bring to fermented margarita sauce with Yamamori sauce for about 20 minutes, can put garlic. Chili to taste more delicious.

  2. Put a little oil pan over the chicken enough. The heat is about 180 degrees.

  3 Bring chicken to marinate with the starch. By shaking the excess before frying.

  4. Fried until cooked into golden yellow. Squeeze Lemon and eat with vegetables as you like.

  Product Used

  • TOKKYU Japanese Soy Sauce (200ml)

  • TOKKYU Japanese Soy Sauce (500ml)

  • TOKKYU Japanese Soy Sauce (1L)

  X

  Chicken Karaage

• Tonkatsu

  Material

  1. Pork Cutlet  100 g ⇒ 2-3 pcs.

  2. Egg ⇒ 1 pcs.

  3. Salt and Pepper ⇒ a little

  4. Wheat Flour , Bread Crumbs ⇒ a little

  5. Oil ⇒ appropriately

  6. Yamamori Tonkatsu Sauce ⇒ appropriately

  7. Vegetables for side dish ⇒ as you like

  How to Make

  1. Mix salt and pepper with pork cutlet  .

  2. Coat pork cutlet with Wheat flour, then coat with egg and bread crumbs. Deep fry in oil 180 ºc until cooked cut to pieces.

  3. Ready to serve with Yamamori Tonkatsu sauce.

  Product Used

  • Tonkatsu Sauce (500ml)

  • Tonkatsu Sauce (1L)

  X

  Tonkatsu