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Japanese Chicken & Okonomiyaki Waffles

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About this recipe

Chef Notes:  Okinomiyaki is a great dish to incorporate vegetable or meat odds and ends you might have left over after a busy week of cooking. Some of the ingredients here may be new to the western palate but can be utilized as ingredients which bring excitement to menus and pack a lot of flavor. Aonori is a type of edible seaweed, beni-shoga is pickled red ginger and katsuobushi is smoked and fermented skipjack tuna flakes. For kitchen or home service, okonomiyaki waffles can be made in advance and kept warm or reheated in an oven while chicken is fried.  

This recipe is courtesy of Chef Colin Mills.

ingredients

Japanese Fried Chicken:

10 grams garlic cloves, freshly grated
15 grams ginger, freshly grated
50 grams Kikkoman® Soy Sauce
30 grams sake
14 grams Kikkoman® No Preservatives Added Non-GMO Toasted Sesame Oil 
14 grams Kikkoman® Rice Vinegar
4 grams sugar
2 grams salt
685 grams boneless skinless chicken thighs, trimmed, cut into 2.5 cm strips
200 grams cornstarch  

Okonomiyaki Waffles: 

350 grams green cabbage, finely shredded
40 grams scallions, thinly sliced, whites and greens separated
50 grams beni-shoga
10 grams katsuobushi
3 large eggs
120 milliliters cold water
110 grams all-purpose flour
30 milliliters vegetable oil  

Plating: 

100 grams Japanese mayonnaise
100 grams Kikkoman® Unagi Sushi Sauce
5 grams katsuobushi
10 grams aonori  

directions

Japanese Fried Chicken: 

  1. Add ginger and garlic to a large bowl. Add the soy sauce, sake, sesame oil, vinegar, sugar,and 1 g of salt. Stir to combine.
  2. Add the chicken and toss to combine. Let sit at room temperature for 30 minutes. 
  3. While chicken is marinating, line a baking sheet with parchment paper. Set a wire rack in a second rimmed baking sheet and line rack with a triple layer of paper towels. Place the cornstarch and 1 g of salt in a wide bowl.
  4. Heat oil in a deep fryer to 325°F.
  5. Strain chicken from marinade (a few bits of remaining garlic and ginger left on chicken is OK). Coat chicken with cornstarch, shake off excess, and place on the parchment-lined baking sheet.
  6. Using tongs, add the chicken, a few pieces at a time, to oil in a single layer.
  7. Cook, adjusting the deep fryer if necessary, to maintain oil temperature between 300 and 325°F, until chicken is golden brown and crispy, 4 to 5 minutes.
  8. Using a spider skimmer, transfer chicken to the paper towel-lined baking sheet with rack. Return oil to 325°F and repeat with remaining chicken.

Okonomiyaki Waffles: 

  1. Combine the cabbage, scallion whites and half of the greens, the beni-shoga, katsuobushi, eggs and water in a large bowl. Sprinkle with the flour. Stir with a fork and beat heavily until a thick batter with plenty of bubbles forms. Set aside.
  2. Pour in enough batter to just fill a lightly oiled, hot waffle maker. Cook 4-6 minutes, or until golden brown and the egg is fully cooked. Transfer to a plate. 

Plating: 

  1. Place a hot okonomiyaki on a plate. Top with about 1 c fried chicken. 
  2. On top of the chicken, drizzle in a grid pattern first with the Japanese mayonnaise, then with the Unagi Sushi Sauce. 
  3. Garnish with some of the remaining scallion greens, the reserved katsuobushi and aonori.

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