Sunday, June 01, 2014
Recipe: "Tatsuta-Age" from "Japanese Soul Cooking" by Tadashi Ono and Harris Salat
Status: Made once.
Recipe is available from Japanese Soul Cooking" by Tadashi Ono and Harris Salat.
Be sure to serve this with the lemon wedges, and we prefer this served with some sansho salt for dipping. To eat, I recommend squeezing lemon juice over the fried chicken and then dipping each piece in sansho salt before eating.
To make sansho salt (enough for 2 people): Mix 1 tsp kosher salt and 1/4 tsp ground sansho (about 6 or 7 ground berries if you are lucky enough to be able to find them). Divide in half and place in a small container, such as a soy sauce dipping container. (Recipe is "Fragrant Pepper Salt" from "Washoku: Recipes from the Japanese Home Kitchen" by Elizabeth Andoh). If serving the fried chicken with sansho salt, don't salt them after frying; the external salt will be added at the table via the sansho salt.