JM-tileBARblack.jpg
FRIED MINOMUSHI, YUMM!
Well, the title is a bit misleading. This dish is called “minomushi-age” which means “deep fried minomushi”. In reality it is named after its appearance, not the ingredients.
minomushiAGE.jpg
We’ll be using bits of chicken, dredged in flour and rolled in potato strands, deep fried and served hot!
INGREDIENTS
1. Peel  the potatoes and slice into sliver-thin strips - a coarse cheese grater is great  for this task. Soak the sliced strips in cold water as you work.
Serves three to four people (Japanese size servings) but this recipe is easy to scale up to suit your needs, and hunger.
2. Cut the chicken meat into bit-size pieces and roll in flour.
chicken breasts or thighs
200g
3. Drain and blot the potato strips and roll in katakuriko (or corn starch) and place in a shallow dish. A pie pan works well for this.
potatoes (medium size russets work well)
two or three
4. Crack the egg into a shallow dish and whisk lightly. Roll each bit of flour-covered chicken in the egg followed by carefully rolling it in the blotted potato strips, lining them up to appear as they would on the siding of a minomushi home. The potato strips will have a tendancy to fall away, so handle gently.
all purpose flour
as needed
katakuriko (potato starch flour, however corn starch will do)
as needed
5. As each bit of potato-covered chicken is prepared, drop it into the hot oil you have prepared on the stove and cook until golden brown.
egg 
one or two as needed
oil for deep frying  (I’ve found that peanut oil works best)
as needed
NOTE:
   It isn’t really necessary to spice this dish, the chicken and the potatoes combine to give a wonderful, delicate flavor. Having said that, a light sprinkle of salt added as soon as the minomushi is removed from the oil is a nice touch.
   Having a range of dipping sauces out when you serve this up will be a welcomed addition to the meal.
   Another popular version is to marinate the chicken ahead of time in a small amount of soysauce, fresh ginger, and fresh garlic.

OVER THE TOP:
Starting with the marinade mentioned just above, add some finely chopped fresh garlic at the same time you do the potato siding - pure heaven!
   A quick  sprinkle of finely grated parmessan as it comes out of the oil will surely land you in pergatory, if not elsewhere. But I find it worth it…
copyright John Marshall.2020
1-FACElogo7.png
newsletter Signup.png