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Ingredients
- 2 x burdock roots (gobo)
- 1/3 lb boneless chicken breast Japanese rice wine (sake) Salt as needed
- 4 x perilla leaves (shiso or possibly oba) Oil for deep frying
- 2 x egg yolks
- 3 Tbsp. chilled water
- 1 Tbsp. Japanese mustard
- 4 Tbsp. flour
Directions
- Wash burdock and scrape off thin brown skin. Cut into 2-inch by 1/4-inch matchstick-size pcs and soak in water to keep color. Blanch quickly in boiling water and drain in colander. Sprinkle a healthy pinch of salt.
- Thinly slice chicken diagonally into bite-size pcs; sprinkle with salt and sake.
- Beat egg yolks with chilled water and mustard. Fold flour into yolk to make batter.
- Heat oil to 360 degrees. Dip burdock and chicken together in batter and deep-fry by spoonful. Drain on paper towels.
- Deep-fry perilla leaves without dipping in batter. Drain on paper towels.
- Serve with salt.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 28 | 22% |
| Total Fat 3.11g | 4% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 19mg | 6% |
| Sodium 65mg | 3% |
| Potassium 260mg | 7% |
| Total Carbs 16.31g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.75g | 1% |
| Protein 8.17g | 13% |
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