Chicken wrapped in nori
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Mochiko |
| ¼ | cup | Cornstarch |
| ¼ | cup | Sugar |
| ¼ | cup | Chopped green onions |
| 5 | tablespoons | Shoyu |
| 2 | Eggs | |
| ½ | teaspoon | Salt (up to) |
| 3 | Cloves garlic; chopped | |
| Nori; cut to musubi size | ||
| 5 | pounds | Chicken thighs |
Directions
Debone chicken thighs. Cut pieces small enough for sauce to penetrate and nori to fit around easily. Mix all ingredients well, except nori. Soak chicken for at least 2 hours or more in sauce, preferably overnight. Before frying, wrap nori around the chicken. Fry over medium heat.
MARINATE OVERNIGHT
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .
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