INGREDIENTS ~ 2 serves
- Udon 200 g
- Frying Oil (For deep fried Tonkatsu)
- Plain Flour
- Breadcrumbs
- chicken thigh 200 g
- Tempura & Noodle Sauce (Kikkoman)
- 2 Chicken Egg
- Japanese leek
- Kamaboko 80 ml
- Salt
- Black Pepper
- Water 630 ml
INSTRUCTIONS
- Chop Kamaboko into small pieces
- Chop Japanese leek into very thin pieces
- Cut chicken tight along the long edge
- Hammer the cut tight to soften them
- Seasoning the chicken tight by salt and black pepper
- Beat the egg until it homogeneous
- Flouring the chicken tight with plain flour
- Submerge the chicken tight in egg
- Flouring the chicken tight with breadcrumbs
- Prepare the pan by heating filled oil until 170~190 °C
- Submerge the chicken tight in the oil around 3 mins or until it is cooked
- Rest the chicken tight and chop into bite piece
- Prepare another pan and fill with water and Tempura & Noodle Sauce
- Boil the water
- Boil Udon in another water
- Rest the Udon
- Put everything together in the bowl
